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This is yet another delectable biriyani with very little marination required unlike the meat/chicken biriyani. You can choose big buttom mushroom, if you prefer you can use it as it without slitting. I slit them into halves to get better depth of the marinade. The key to any biriyani is cooking the rice perfectly – parboiled with spices and finally cooking the biriyani on Dum.
How to cook on Dum? – You need a thick bottom ware for cooking rice on dum, supported by a tawa in the bottom and lid very closely sealed (You can also use wheat dough to seal the lid with the vessel so no steam escapes). So the rice cooks in its own steam, and very slowly. Even after you turn the flame off, the residual heat will help keep the rice puffed up. The cooking time may vary based on the ingredient used. For meat/poultry – 40 minutes, for mushroom – 20 to 25 minutes would suffice.
- A pack of mushroom (approx 20 pcs) – Slit into halves
- 1 large onion -sliced
- 2 Fresh ripe tomatoes – diced
- 3 fresh green chillies -slit into half
- A handful of mint and coriander leaves-chopped
- 1 cup Basmati rice – Parboiled with spices and salt
- Yoghurt (1/2 cup) or Juice of half a lemon
- 2 tsp of ginger and garlic paste
- 1 tsp Shahi jeera (optional)
- 2-3 Cardamom pods
- 2-3 Cloves
- 1 Bay leaf
- 1/2tsp turmeric powder
- 2tsp red chilli powder
- 2tsp spice powder (see below)
- Salt as required
Spice powder – I always try to make a fresh spice powder biriyani. If you don’t have the time you can buy biriyani masala / garam masala. You can stock this spice powder for other recipes too. Dry roast the ingredients mentioned below and blend them to a fine powder.
Ingredients (For the spice powder)
- 3 tsp fennel seeds
- 2 cinnamon sticks
- 5-6 Cloves
- 7-8 cardamom pods
- a pinch of nutmeg
- 3 bay leaves
- 3 to 4 Star anise
- 1/2 tsp fennel seeds (Soumf)
Over a medium hot oil in a pan, add the shahi jeera, cardamom, cloves and bay leaf. Add the sliced onions,green chillies and the ginger garlic paste. After a minute, add the chilli powder ,turmeric & spice powder. Once the ginger and garlic paste blends well with the onions, add the diced tomatoes and saute it for a minute.
Add the mushrooms and the yoghurt. Not really required to marinate the mushroom. Do not overcook the mushrooms, you don't want them to shrink.
Season with salt, and add the chopped leaves. You can layer the parboiled rice now, if you prefer you can alternate the layers with fried onions for flavour. Cook it on dum , and forget it for 40 mins