Traditional dum style mushroom biryani Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.Heat oil in a pan and add whole spices like bay leaves, cinnamon, cardamom, and cloves. Add sliced onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and sliced mushrooms. Cook until mushrooms are tender.
• STEP 4.Add spices like turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 5.In a separate pot, bring water to a boil and add soaked rice. Cook until the rice is 70% cooked. Drain the water.
• STEP 6.Layer the partially cooked rice over the mushroom mixture. Sprinkle saffron milk and fried onions on top.
• STEP 7.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the biryani to steam.
• STEP 8.Gently fluff the rice with a fork and serve hot with raita and salad.

Cooking Tips

• Soaking the rice helps in achieving fluffy and separate grains.
• You can add a few drops of rose water or kewra water for a fragrant aroma.
• You can also add fried cashews and raisins for added richness and texture.

Storage and Serving

• Mushroom biryani is best served hot and fresh.
• You can store any leftover biryani in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on a stovetop before serving.