Biryani - An Intro

Tasty biryani with mushrooms and green peas is made with traditional way of cooking with dum. It is very tasty and spicy dish that tastes great along with Mushroom - an edible fungus (Purely vegetarian). This dum biryani will be one pot dish to gives us feast like satisfaction.

Rice for Biryani – Basmati rice vs Zeera Samba Rice

There is a lot of pre-preparation required for the making of this layered mushroom biryani.  Most preferred version of biryani is made with High quality Basmati rice, which is long grain. Basmati rice is mostly preferred for Hyderabadi style or Mughal style or most north Indian style biryani. However there is another high quality fibre rich brown rice variety that releases glucose slowly in the body Hence considered to be the far healthier called Seeraga samba or Zeera Samba or Sonamasuri.

Zeera samba rice has a rich aroma that clings to veggies and brings us the best out of it. It generally retains textures and doesn't become soggy easily. It is fluffy and retains the flavour of masala lending a rich flavour to the recipe prepared. The subtle yet strong flavoured biryani made out from this Zeera Samba rice is iconic and well known for aiding proper digestion. That is why, health conscious people still prefers it despite being expensive than Basmati rice.

Most commonly cultivated, widely consumed and edible Mushroom is common mushroom or white mushroom or button mushroom, cultivated mushroom, table mushroom, champignon mushroom.  

Button mushroom (Agaricus bisphorus), fresh, Nutritive value per 100 g.

(Source: USDA National Nutrient data base)

https://www.nutrition-and-you.com/button-mushroom.html

With all these above mentioned rice and mushroom nutritional benefits, you are ensured to cook up a healthy recipe. Now with no further delay, let’s start cooking

Ingredients for Mushroom Dum Biryani Recipe

1. Button Mushrooms medium size 15-20
2. Basmati Rice soaked 1 ½ cups
3. Bay leaf 1 nos
4. Cloves 4 nos
5. Cardamoms / Elaichi 2 nos
6. Black cardamoms 2 nos
7. Cinnamon 1 inch piece 1 no
8. Mace ½ blade
9. Salt to taste
10. Oil 4 teaspoons
11. Ghee 1 teaspoon
12. Medium size sliced Onions 2 nos
13. Tomatoes pureed 2 medium
14. Green peas seed pods ½ cup
15. Ginger garlic paste 4 tablespoons
16. Dry Red chilli powder 2 teaspoons
17. Coriander powder 1 tablespoon
18. Black peppercorns ½ teaspoon
19. Turmeric powder 1/2 teaspoon
20. Curd whisked 1/2 cup
21. Garam masala powder 1/2 teaspoon
22. Fresh coriander leaves finely chopped 1/4 cup
23. Fresh mint leaves torn 1/4 cup
24. Kewra water 4-5 drops
25. Saffron (kesar) a pinch

Step 1

Wash and soak basmati rice for 20 minutes. Boil four cups of water in Maxima’s tri ply tope. Then add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, half spoon ghee and one teaspoon salt.

Step 2

Once the water boils, drain the soaked basmati rice and add. Cook for eight to ten minutes, stir frequently or until the rice is three fourths done. Turn off the flame and Drain. In a separate Maxima’s Cook n serve pot heat oil, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent.

Step 3

Add ginger paste, garlic paste and sauté for 2 minutes. Add red chilli powder, coriander powder and turmeric powder.

Step 4

Stir-fry and add the pureed tomatoes. Continue cooking in medium heat for another two to three minutes, sautéing for 2 to 3 minutes until masala is cooked. Add the whisked curd, garam masala powder.

Step 5

Sauté it well for two minutes more. Add the green peas and quartered button mushrooms, add salt to taste and check for seasoning. Stir-fry over high heat for two to three minutes and Turn off the flame.

Step 6

Layering and shaping: In a clean Maxima’s tri ply cook n serve pot, grease the complete internal side with ½ spoon ghee and now it is time to layer the rice and masala. Place first layer of mushroom masala and place rice as second layer, repeat the same process until the rice and mushroom masala and completely layered. Finally on top layer add chopped fresh coriander and torn mint leaves, kewra water and saffron.

Step 7

Its Dum time: Cover the cook n serve pot with a lid and seal the edges with roughly kneaded atta dough. Keep the sealed dish on a medium hot Maxima’s tri ply tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid.

Step 8

Release the Magic: After 15 minutes, turn off the stove and release the seal in the lid. Open the pot, just before serving.

For Special Raitha:

1/2 cup of plain curd

1/2 cup sliced English cucumber

1/2 cup sliced Onion

3 finely chopped Fresh Green chillies

2 tablespoons of Fresh coriander

Salt, to taste

Relishing time

Consume Mushroom Dum Biryani with this special raitha, the recipe that will satisfy a weekend party for whole family. Perfect dish for weekend gathering, it is the recipe which is simple but elegant. This is easy to make as the prep is all we need to focus, which can be done prior.

Take a full tablespoon of hot mushroom dum biryani with special raitha for a whole big treat to your eyes and stomach instantly.

You can control or add more spices, according to your taste in both biryani and raitha. I recommend trying it out with Hot Gulab Jamun and Ice cream topping.

Ideal to cook and carry this Mushroom Dum Biryani in Maxima’s Picnic pot and lay out your home made picnic feast in a healthy way.