MUSHROOM DUM BIRYANI BY RETHISH G PRABHU

 

MUSHROOM DUM BIRYANI

INGREDIENTS:

Rice

whole garam masala

ghee

rock salt

oil

Onions

ginger and garlic

tomatoes

kasoori Methi

chopped coriander leaves

beans

green peas

capsicum

nuts. Kaju, kishmish, badam.

Haldi powder

Chili powder

 Dhaniya powder

garam masala powder

pach phoran powder

yoghurt

mushroom

mint

coriander leaves

milk

kesar

METHOD:

Wash and soak rice. Boil Water in a big vessel. Add whole garam masala to water, a spoon of ghee n some rock salt. When water boils add rice n cook by covering with lid. Cook till almost done, not fully cooked. Then drain the water and keep it open to cool the rice.
For curry:
Heat oil. Add chopped onions, fry till translucent. Then add crushed ginger n garlic. Then add chopped tomatoes. Then add kasoori Methi and chopped coriander leaves. Saute for some time. Then add rock salt or normal salt. Then add chopped beans, green peas, capsicum. Saute. Then add all nuts. Kaju, kishmish, badam. Then add haldi, mirchi, dhaniya, garam masala and pach phoran powder. Then add thick yoghurt. Then add mushroom. Mix well. At this point mushroom starts leaving Water. Cook till done. You can add ghee or butter to get glossy look to curry. I did not add. Check the consistency of curry. It should be semi dry. Remove from Gas. Add chopped mint and coriander leaves.in a heavy bottom vessel set layers of rice and curry. You can also add fried onions and cashews. But I have not added. Then add some kesar mixed in Warm milk. Seal the vessel with some dough. Cook till done.