Mushroom Dum Briyani

Prep Time: 15 min
Cooking Time: 45 min
Serves: 2 to 3

Ingredients

1. Button mushrooms (quartered) - 15 to 20 (or) 400 gms
2. Onions (thinly sliced) - 2 medium sized
3. Tomatoes (pureed) - 2 medium sized
4. Basmati rice (soaked) - 1 1/4 cup
5. Ginger (crushed) - 1 inch piece
6. Garlic pods (crushed) - 8 to 10
7. Salt - to taste
8. Oil - 2 tbsp
9. Ghee - 1/2 tbsp

Whole Spices

1. Bay leaf - 2
2. Cloves - 4
3. Green cardamoms - 2
4. Black cardamoms - 2
5. Cinnamon - 1 inch piece
6. Mace - 1 blade
7. Star anise - 1

Spice powders

1. Red chilli powder - 1 tsp
2. Coriander powder - 1 tsp
3. Cumin powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Sambhar powder - 1 tsp
6. Garam masala powder - 1 tsp

Other Ingredients

1. Thick yogurt (whisked) - 1/4 cup
2. Skimmed milk - 1/4 cup
3. Cilantro (finely chopped) - 1/4 cup
4. Fresh mint leaves (finely chopped) - 1/4 cup
5. Saffron (kesar) - a pinch

Method Step I

1. Wash basmati rice well in water; soak for half an hour; drain and keep aside.
2. Heat ghee in wok, add all the spices; saute for few seconds; add rice and saute until dry.
3. Bring four cups of water to boil in heavy bottomed vessel / kadai / wok.
4. Add drained basmati rice along with some salt; cook for eight to ten minutes, stirring constantly or until the rice is 3/4 th done.
5. Drain in a colander & allow to cool.

Step II

1. Wash & quarter each button mushroom in to four; set aside.
2. Heat oil in a wok, add sliced onions and stir fry over high heat until translucent.
3. Add crushed ginger, garlic and saute briefly.
4. Add all the spice powders and stir fry briefly.
5. Now add the pureed tomatoes and continue to cook over high heat until masala is fairly thick.
6. Add the whisked yogurt, stir well and cook for another 3 to 5 min until thick.
7. Add the quartered button mushrooms, salt and stir-fry over high heat for 3 min; switch off gas.

Step III

1. Arrange the cooked rice and mushroom masala in alternate layers in a heavy bottomed vessel / wok / kadai or briyani handi sprinkling chopped cilantro, mint leaves, saffron dissolved milk after each layer; ensure that the top most layer is of rice.
2. Cover the assembled biryani with a tight fitting lid or lid wrapped with a towel.
3. Keep the sealed dish on a medium hot tawa / iron griddle and cook for 5 min; combine contents in between at regular intervals.
4. Reduce heat to low and cook for another 5 to 7 min; switch off gas.
5. Open lid just before serving.

Step IV

1. Serve with simple onion & tomato gravy, cucumber raita or any other of your choice.

NOTE

• Can also add few paneer pieces if desired