Hyderabadi Mushroom Dum Biryani

Ingredients

• 2 cups Basmati Rice
• 400 grams Button Mushrooms, halved
• 0.5 cup Thick Yogurt (Curd)
• 1 cup Fried Onions (Birista)
• 1 tablespoon Ginger-Garlic Paste
• 2 tablespoons Shahi Biryani Masala
• 0.5 cup Fresh Mint and Coriander Leaves
• 3 tablespoons Ghee
• 1 set Whole Spices (Cinnamon, Cardamom, Cloves)
• 0.25 cup Saffron strands soaked in warm milk(optional)

Instructions

1. 1

   Wash and soak the basmati rice for 30 minutes, then parboil it in salted water with whole spices until 70% cooked.

2. 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. 3

   Heat ghee in a heavy-bottomed pot (Handi) and sauté the marinated mushroom mixture for 5 minutes until the oil separates.

4. 4

   Layer the parboiled rice evenly over the semi-cooked mushroom masala.

5. 5

   Top the rice layer with remaining fried onions, chopped mint, coriander, and drizzle the saffron milk and extra ghee on top.

6. 6

   Seal the pot tightly with a lid (using dough or a heavy weight) to create a 'Dum' environment.

7. 7

   Cook on very low heat for 15-20 minutes to allow the flavors to infuse and the rice to fully steam.

8. 8

   Let it rest for 10 minutes before gently fluffing and serving with raita.