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Mushroom Dum Biryani

Biryani is my all time favourite dish.I can never think of giving it up.I love to cook biryani and most important  to hog eat.I have hardly come across anyone who dislikes biryani. When it comes to preparing biryani,I had very few flops…
                 Last night my bhabhi Santoshi had prepared this yummy mushroom biryani and the taste was mindblowing…Coming back to the recipe,Santoshi used her own measurements and ideas by referring some recipes from her handwritten book and I adapted it from her.Whenever I like any recipe I have to prepare it as early as possible and when ingredients are all in handy, why not?This is one of the best biryani I have ever prepared.

Ingredients for the rice:
Basmathi rice-1 cup
Star anise-1
Bay leaf-1
Saffron- 3 tsp diluted
Salt-2 tsp approx or to taste
Ghee-2 tbsp
Water-2 cups

Ingredients to garnish:
Brown onions-1 1/2 cups
Saffron-3 tbsp,diluted
Mint leaves-1/4 cup,chopped
Coriander leaves-1/4 cup,chopped
Kewra essence-1 tsp(optional)
Rose water-1 tsp(optional)
Ghee-2 tbsp

Ingredients to marinade:
Mushroom-1 packet,200 g sliced into 2-3 pieces
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Ginger garlic paste-1 tsp
Mint leaves-1/4 cup,chopped
Coriander leaves-1/4 cup,chopped
Lime-1/2,3 tsp approx
Salt- to taste

Ingredients for the gravy:
Onions-2 sliced
Tomato puree-3 tomatoes,pureed
Cashew paste-1 cup approx
Ginger garlic paste-1 tsp
Coriander powder-1 tsp
Biryani masala-1 tsp (I used Everest)
Curds- 1/4 cup
Salt – to taste
Ghee-2 tbsp

Method for the rice:

  1. Wash the rice and soak it in the water mentioned above with all the ingredients for 10 minutes.
  2. Cook it in a rice cooker or normal cooker for 1 whistle.
  3. I cooked it in a rice cooker.
  4. Once cooked,separate the grains slightly and cool it completely.
  5. Keep it ready.

Method for the curry:

  1. Marinate the mushrooms with all the ingredients mentioned  in the list for half an hour or more.
  2. Heat ghee in a pan,fry onions until translucent,add ginger garlic paste,tomato puree and fry until the raw smell disappears.
  3. Add coriander powder,biryani masala powder,curds and saute it for sometime.
  4. Add chilly powder for extra spice only if required.
  5. Add marinated mushrooms, check salt,add if required and close the lid and cook it for 6-7 minutes.
  6. Lastly add cashew paste,brown onions,little water and  take  a boil.
  7. Keep the gravy thick.


How to proceed:

  1. Preheat the oven at 160 D C.
  2. Take a borosil bowl,add a layer of mushroom curry.
  3. Spread a layer of rice.
  4. Sprinkle chopped coriander leaves and mint leaves.
  5. Sprinkle saffron milk,brown onions,kewra essence,rose water.
  6. Repeat the procedure with final layer as rice.
  7. Garnish all the ingredients and lastly add 2 tbsp of ghee.
  8. Cover it with Aluminium foil and bake it in the oven for 20 minutes.
  9. Serve it hot with raita.


You may also give dum in microwave by covering it with cling film.

You may also give dum by layering it in a thick broad vessel and giving dum in  gas with a tawa below the vessel.


You may also keep the rice and gravy separate and relish .

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Mushroom biriyani looks delicius

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