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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

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