1. Mushroom Dum Biryani by Masterchef Sanjeev Kapoor
Mushroom Dum Biryani by Masterchef Sanjeev Kapoor

2. Mushroom Dum Biryani Description Ingredients Method Chef’s tip
Nutrition facts
Book
Similar recipes with links

3. Description A tasty biryani with mushrooms.
Description
A tasty biryani with mushrooms.
Cooking Time: 40 – 50 minutes
Servings: 4
Preparation Time:  minutes  
Category: Vegetarian

4. Ingredients www.sanjeevkapoor.com
Button mushrooms,quartered medium
Basmati rice, soaked /2 cups
Bay leaf
Cloves
Green cardamoms
Black cardamoms
Cinnamon inch piece
Mace blade
Salt to taste
Oil teaspoons
Onions,thinly sliced medium
Ginger paste teaspoons
Garlic paste teaspoons
Red chilli powder teaspoons
Coriander powder tablespoon
Black peppercorns,crushed /2 tablespoon
Cumin powder /2 teaspoon
Turmeric powder /2 teaspoon
Tomatoes,pureed medium
Skimmed milk yogurt, whisked 1/2 cup
Garam masala powder /2 teaspoon
Fresh coriander leaves,finely chopped 1/4 cup
Fresh mint leaves,torn /4 cup
Kewra water drops
Saffron (kesar) a pinch
Skimmed milk /4 cup

5. Method www.sanjeevkapoor.com
Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done.
Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer.
Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200C for ten to fifteen minutes.
Break the seal and open the Biryani, just before serving.

6.
Tips by Chef
Best served with a raita or salad.

7. Recipe Books Healthy & Tasty Recipe
Recipe Books
Healthy & Tasty Recipe
Khazana of Indian Recipes
Celebration of Indian Cookery
Vegetarian Rice, Biryani and Pulao

8. Similar recipes on SanjeevKapoor.com
Similar recipes on SanjeevKapoor.com
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