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Mushroom Dum Biriyani

Mushroom Dum Biriyani- Chunky pieces of white button mushrooms marinated and slow cooked along with spices and basmati rice
Prep Time15 mins
Cook Time1 hr
Resting Time40 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Indian
Servings: 3
Author: anusha


  • Pressure cooker
  • Pan


  • 1 cup Basmati Rice
  • 4 cups water
  • 1 piece bay leaf
  • 2 pieces green cardamom 2
  • 2 pieces cloves
  • Salt to taste

For The Marinade

  • ½ c smooth whisked yogurt
  • 220 g chopped white button mushrooms
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Garam masala
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp Screwpine water ( Pandan leaf extract) (Kewra Pani in Hindi)
  • 5 cloves peeled garlic
  • 3 numbers green chili
  • 1 tbsp chopped ginger

For Caramelised Onions

  • 3 largish red onions
  • 1 tablespoon Oil
  • 1 tsp sugar
  • 1 teaspoon salt

For Saffron Milk

  • 3 tablespoon Milk
  • 4 to 6 strands saffron

For The Herbs Layer

  • 2 tablespoon finely chopped mint leaves
  • 2 tbsp finely chopped coriander leaves

For The Mushroom Gravy

  • 1 recipe marinated mushrooms
  • 1 medium red onion chopped finely
  • 10 numbers mint leaves chopped finely
  • 1 tablespoon oil (any neutral flavored oil)
  • 1 tbsp ghee (clarified butter)
  • 1 piece bay leaf
  • 1 piece mace
  • 1 piece cinnamon stick (1 inch stick)
  • 2 pieces cloves
  • 1 piece star anise

For The Nuts Layer

  • 1 teaspoon ghee
  • 12 pieces cashews broken
  • 2 tbsp raisins


Making the marinade

  • Pound the ginger, green chili and garlic to a paste in a mortar and pestle.
  • Combine yogurt, the pounded green chili-ginger-garlic mixture, red chili powder, coriander powder, garam masala, salt, turmeric powder and screwpine water in a bowl. Whisk well.
  • Add sliced mushrooms to this and toss well, making sure they are well coated with the yogurt mixture.
  • Cover and let sit in the fridge for 20 mins. Do not leave for longer because mushrooms release water.

Cooking the rice

  • Wash the rice under running water till water runs clear. Drain the water.
  • Add 4 c water to this and soak for 20 mins.
  • After 20 mins, drain the water used for soaking the rice and set the rice aside.
  • Combine the rice, 4 to 5 c of water, 1 bay leaf, 2 green cardamoms, 1 clove and salt in a deep pan.
  • Cook the rice till its 80% done. The rice should be done but have a crunch.
  • Drain the rice in a colander.
  • Discard the spices and set aside the rice.

Making the saffron infused milk

  • Heat 3 tablespoon milk in a pan.
  • When its hot, add 4 to 5 strands of saffron and set aside.

Caramelising the onions

  • Heat a tablespoon of oil in a pan.
  • Add sliced onions and toss well. Cook on low medium flame till onions turn pink.
  • Add 1 teaspoon salt and sugar at this stage. Mix well
  • Continue to fry the onions till golden brown. Takes 7 to 8 mins
  • Once done, set aside.

Frying the nuts and raisins.

  • Heat 1 teaspoon ghee and add the cashews. Turn heat to medium.
  • Fry them till they begin to turn golden.
  • At this stage, add the raisins and toss well. Wait for them to plump up.
  • Drain the cashew nuts and raisins and set aside.

Making the mushroom gravy

  • Heat a pan with 1 tablespoon ghee and 1 tablespoon oil.
  • Add 1 bay leaf, 1 mace, 2 green cardamoms,1 star anise, 1 cinnamon stick and 2 cloves. Wait for them to pop.
  • Once they pop, add chopped onions and mint leaves. Saute for 3 mins on medium flame until they onions are soft and pink.
  • Now add the marinated mushrooms and mix well.
  • Cook this mixture on medium flame, stirring often, until oil floats on the surface. Mushrooms will first release water. As and when we cook, the water will begin to reduce and the gravy will thicken. This process takes 10 mins. Adjust salt at this stage if required.
  • Set aside once done.

Layering the biriyani

  • Grease a heavy bottomed pressure pan with 1 teaspoon ghee.
  • Add ½ the cooked rice and spread to an even layer.
  • Next add ½ the mushroom gravy and spread to an even layer over the rice.
  • Now, add ½ the caramelised onions and spread evenly to a thin layer.
  • Now, sprinkle ½ of the finely chopped mint and coriander leaves over the onions evenly.
  • Next, add ½ the cashews and raisins and spread.
  • Now, drizzle ½ of the saffron infused milk in and around the biriyani.
  • Now repeat the layering process in the same way with the remaining portions of rice, gravy etc.

Cooking under dum

  • Heat an iron pan for 3 to 4 mins on low flame.
  • Cover the pressure pan with a piece of foil. Close the pan with the lid fitted with the gasket.
  • Now put the pressure pan on the heated tawa. Place a heavy object on the pan.
  • Continue to cook on lowest flame for 15 mins.

Mixing the layers

  • Once done, open the lid and peel off the foil.
  • Now, mix the layers up gently with a wooden ladle and fluff with a fork. Take care not to break the rice grains.
  • Serve hot with onion raita on the side.


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