Mushroom Dum Biriyani

Ingredients:-

Biriyani Spices:

• Green cardamom: 6-7
• Black cardamom: 1-2
• Cloves: 1 tsp
• Cinnamon: 1” x 2
• Mace: 1 floret
• Nutmeg: ¼
• Star anise: 1
• Cumin seeds: 1 tsp
• Fennel: 1 tsp
• Black peppercorn: 1 tsp

For Biryani Rice:

• Basmati rice: 500 gm
• Bay leaves: 1
• Green cardamom: 3-4
• Black cardamom: 1
• Cloves: 4-5
• Cinnamon: 2” stick
• Mace: 1 floret
• Nutmeg: ¼
• Cumin seeds: 1 tsp
• Black peppercorn: 1 tsp
• Salt: 1 tsp
• Biriyani Masala - 1 tbsp
• Ghee or clarified butter: few drops

Other Ingredients:

• Onion - 3 large
• Tomato - 1 large cut into big cube
• Mushroom - 500 gm
• (Clean properly and cut it into half)
• Potato - 2 medium cut into half
• Ginger and Garlic Paste - 2 tbsp
• Chili powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Green Peas - 1/2 cup (optional)
• Curd - 1/2 cup
• Saffron strands - 8 -10
• Warm milk - ⅓ cup
• Metha Attar - 2-3 drops
• Kewra water- ½ tsp
• Ghee or clarified butter - ¼ cup

INSTRUCTIONS:-

• Take a cast iron skillet or tava. Dry roast all the ingredients separately and make a powder of all dry roasted spices. This mixed spices is known as Biryani Masala.
• Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
• Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
• Heat 3 tbsp of ghee in a wok and fry thinly sliced onion till golden brown. This is known as Barista. Remove from oil and keep on paper towels until needed.
• Fry potatoes in separately in the same pan. It will make the potatoes juicier , Fry until potato is half-one. Remove from oil and keep them aside.
• Take a pan add oil for cooking, once oil is hot add chopped onions and saute it till it transparent, then add ginger garlic paste saute it till the raw smell go out.
• Then add chopped tomatoes, salt,chili powder,turmeric powder, cumin powder,coriander powder, then saute it nicely till the Masala cooked well and start living oil.
• Now add the curd into the masala and cook it with low flame for 5 mints.
• Then add the Mushroom and Potato pieces into the pan and continue frying on medium flame until is half done and the gravy became thick little.
• Then Remove half of the Mushroom gravy and keep separately.
• Soak the saffron strands in warm milk and keep aside for 5 mints. Rub the strands in milk to dissolve them completely. Add metha attar and kewra water and keep aside.
• Now take a large pot and arrange the rice, Mushroom gravy and potato in layers,adding with chopped coriander and mint, separated by ghee, saffron milk only and biryani masala only. Cover the edge of the pan with atta dough and seal with the cover.
• Heat a heavy duty iron tawa on gas top and place the biryani pot on it. Now cook it on lowest flame for 30mints.
• Once done switch off the flame, keep biryani on tawa for another 10-15 mins to absorb the flavors. When its ready to eat break seal of atta dough and serve yummy Mushroom dum Biriyani wirh raita and Enjoy it!!!!