Hyderabadi Mushroom Dum Biryani
A fragrant and flavorful vegetarian biryani where marinated mushrooms and basmati rice are slow-cooked in the traditional 'Dum' style.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Basmati Rice
- 400 grams Button Mushrooms, halved
- 1/2 cup Thick Yogurt (Curd)
- 1 cup Fried Onions (Birista)
- 1 tablespoon Ginger-Garlic Paste
- 2 tablespoons Shahi Biryani Masala
- 1/2 cup Fresh Mint and Coriander Leaves
- 3 tablespoons Ghee
- 1 set Whole Spices (Cinnamon, Cardamom, Cloves)
- 1/4 cup Saffron strands soaked in warm milk(optional)
Instructions
- 1
Wash and soak the basmati rice for 30 minutes, then parboil it in salted water with whole spices until 70% cooked.
- 2
In a large bowl, marinate the mushrooms with yogurt, ginger-garlic paste, biryani masala, half the fried onions, and salt for 20 minutes.
- 3
Heat ghee in a heavy-bottomed pot (Handi) and sauté the marinated mushroom mixture for 5 minutes until the oil separates.
- 4
Layer the parboiled rice evenly over the semi-cooked mushroom masala.
- 5
Top the rice layer with remaining fried onions, chopped mint, coriander, and drizzle the saffron milk and extra ghee on top.
- 6
Seal the pot tightly with a lid (using dough or a heavy weight) to create a 'Dum' environment.
- 7
Cook on very low heat for 15-20 minutes to allow the flavors to infuse and the rice to fully steam.
- 8
Let it rest for 10 minutes before gently fluffing and serving with raita.
Nutrition per Serving
420
Calories
12g
Protein
65g
Carbs
14g
Fat
4g
Fiber
5g
Sugar
780mg
Sodium
Ratings & Reviews
No ratings yet
