Traditional Dum Style Mushroom Biryani (Awadhi Cuisine)

Traditional Dum Style Mushroom Biryani (Awadhi Cuisine) - Plattershare - Recipes, food stories and food lovers
This post is a very simple recipe of Traditional Dum Style Mushroom Biryani , native to the city of Lucknow . Its very easy and best part is no marination or any prep work is required. Basically, there are 2 simple techniques- “Bhunao” which means roasting , and “Dum” which means maturing of a prepared dish. The soul of the dum style cooking are the herbs and the spices. The spices are roasted on low flame that release their natural beautiful aroma and maximum flavor. Once the spices are roasted, the meat or the vegetables are added into the handi(pot) and the lid is sealed tight with a dough. The dum style cooking bring the family together as they sit to enjoy this delicious meal. When the lid of the handi(pot) is broken, the dum pukht food release the fragrance of an Avadhi repast that is rich in flavor.
4.40 from 5 votes
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Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Biryani, Indian
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • 3/4 cup Basmati Rice soaked for atleast 30 minutes
  • 1 Black Cardamom
  • 1 Bay Leaf
  • 1 cup Water for cooking rice, adjust as per needs
  • 4-5 Button Mushrooms sliced medium size
  • 2 pods Cardamom
  • 2 cloves Cloves
  • 4 Black Peppercorns
  • 1 inch Cinnamon
  • 1/2 tsp Shahi Jeera
  • 1 Onion chopped
  • 1 tbsp Ginger Garlic Paste
  • 1 Green Chillies
  • 1 tsp Madras Curry Powder or masala or tandoori masala powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp red chili powder for spice, adjust as per your taste preference
  • 1/2 tsp Turmeric Powder
  • 1 tsp Pudina powder
  • 1-2 tsp Salt or as per taste
  • 1/4 cup Hung Yogurt
  • 1/2 cup Tomato chopped
  • 1 / Food Color tsp or put 2 strands of saffron in 1 tbsp of milk edible
  • 1/2 cup Coriander chopped
  • 2 tsp Lemon Juice
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Instructions
 

  • Drain the soaked rice. Bring to boil 3/2 cup of water in a big container. Add bay leaf and black cardamon. Add 1 tsp oil into the water.
  • Add the rice and cook till it is 3/4th done. For basmati rice, it generally takes 5-6 minutes. Drain the rice and spread it flat on a plate to let it cool.
  • Take a heavy bottom pan. Prepare a dough from flour enough to seal the container with a lid on. I use 5L pressure cooker and cook the biryani with the lid on but without whistle.
  • Add 1½ tbsp oil and 1½ tsp ghee into the pan. When the oil is heated, add cardamon pods, black peppercorns, cloves, cinnamon stick and shahi jeera.
  • When the seeds stop to crackle, add the onions, green chilli and ginger garlic paste. Saute for 5-7 minutes till the onion turns brown and translucent.
  • Add the sliced mushrooms. Saute on medium high for 5-7 minutes until there is no moisture.
  • Add the tomatoes, curry powder, turmeric, kashmiri mirch powder, red chilly powder and salt as per taste. Saute for 5 minutes till the tomatoes become soft and mushy.
  • Meanwhile beat the yogurt in a separate bowl. Add this to the pan and mix and stir quickly.
  • Reduce the heat to low. Now start layering. Add some rice. Sprinkle some coriander leaves, a little pudina powder and few drops of lemon juice. Repeat for other layers in the same way
  • Take a little amount of rice in a separate bowl and mix it with food color. Add this on the top layer. Do not mix with the rest of the rice.
  • If using saffron milk, spread it on top layer in any pattern and do not mix.
  • Seal the cooker with the lid on and no whistle. The rubber gasket should be there on the lid to prevent escape of steam from the sides. If using a container, seal the top with the dough or aluminum foil and place the cover on it.
  • Cook the biryani on a low flame for 20 minutes. After 20 minutes, check if the rice is done. Insert the end of a wooden spatula into the bottom of the center. If there is no water, turn off the gas. If it is a little wet, cover the lid and let it coo
  • Turn off the gas. Do not stir the biryani immediately. Let it rest for 10 minutes and then mix. The reason is rice is very brittle when hot, so might break if you try to mix immediately.
  • Serve the biryani hot with curry or raita .

Recipe Notes

Traditional Dum style Mushroom Biryani is the dum style of cooking or the art of cooking on a slow fire that has become synonymous with Lucknow Biryani cuisine. This cuisine native to the city of Lucknow is known as Awadhi Cuisine and comprises both vegetarian and non-vegetarian dishes, greatly influenced by Central Asia, the Middle East, and Northern India.
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Antara Navin
Antara Navin

I’m Antara Navin - the author of the food and travel blog - dimpieekitchen.com. I am a home chef who loves food and travel.

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