Skip to main content

Mushroom Dum Biryani

Ingredients:

Fresh button mushrooms, quartered 15-20

MediumBasmati rice, soaked - 3 cups

Bay leaf - 1 Cloves - 4

Green cardamoms - 2 Black cardamoms - 2

Cinnamon - 1 inch piece Mace - 1 blade

Salt to taste Oil - 5 tbps

Onions, finely sliced - 2 medium

Ginger paste - 2 tsp Garlic paste - 2 tsp

Red chilli powder - 1 tsp Coriander powder - 1 tbsp

Peppercorns, crushed - ½ tsp

Cumin powder - ½ tsp Turmeric powder - ½ tsp

Tomatoes - 2 medium

Skimmed milk yogurt, whisked - ½ cup

Garam masala powder -1 tsp

Fresh coriander leaves, finely chopped - ¼ cup

Fresh mint leaves, torn - ¼ cup

Saffron a pinch

Skimmed milk - ¼ cup

Method:1. Disslove saffron in the milk and keep it aside. This enhance aroma and taste and makes it comsumable.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, drain the soaked basmati rice and add.

2. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain in a colander.

3. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly.

4. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the tomatoes.

5. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.

6. 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.

7. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat.

8. 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 and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice.

9. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).Knead dough like for Roti or Tortilla. Press onto sides of dish where lid comes into contact with the container.'Dum'cooking means cooking in a sealed container to seal in the taste, flavour and aroma.

10. Keep the sealed dish on a medium hot tawa and leave for 10-15 minutes. Alternatively, leave the sealed dish in a preheated oven at 200 degree C for 10-15 minutes.

11. Break the seal and open the biryani dish, just before serving. Serve with Mirchi ka Saalan or Raita.

Courtesy..Sapna

Labels:

Comments

Post a Comment

Popular posts from this blog

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b
3 comments
Read more

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.
1 comment
Read more

6 layer watermelon,yoghurt & crunch dessert

This is an interesting and a very healthy twist to conventional milk-based desserts. Children like the combination of fruits, crunch from chikki, chocolate and yoghurt. It reminded my daughter of smoothies and 'Naturals' icecream :-) Ingredients Watermelon-1/2 Sweet curd and aamkhand/shrikhand- 2 bowls each( you may use rabdi if you like it sweet,) Muesli-1 bowl Pomegranate: half a bowl Chikki-crushed-1 tsp Crushed munch-3 Layer 1 Take 1 tbsp sweet curd and spread at base of bowl.  Layer 2 Place a little muesli and chikki and sprinkle with  few pieces of watermelon on top. . Layer 3   Spread rabdi/aamkhand (mango flavoured sweet curd).  Layer 4 Repeat watermelon and  Crunch: muesli/ chikki Layer 5  S pread sweet curd.  Layer 6 Top with pomegranate and crushed munch. Serve immediately. Best within 15-20 minutes. Can be served after refrigeration too. It is quite tasty!!
Post a Comment
Read more