Ingredients
1 cup basmati rice wash n soak in water for 20 mins
10 mushrooms, washed and cut into big pieces
3 tsp ghee or oil
Salt to taste
For making rice:
In cooker take oil put 1 cardamom,2 cloves, piece of cinnamon, fry for a minute, add rice, fry for 5 mins
Add salt and 1 1/2 cups water and cover the lid
Switch off the gas after 2 whistles
If you don't want to make rice in a cooker then take enough water in a vessel, once it comes to boil add cloves, cinnamon, cardamom, and rice
Once the rice is cooked 75% drain it and allow it to cool.
For the mushroom masala:
4-5 tsp oil
2 onions chopped finely
1 chopped tomato
2 green chillies
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp biryani masala powder
1/2 cup curds
Salt to taste
For garnishing:
2 tbsp chopped coriander leaves
Few mint leaves
1/2 cup deep-fried sliced onions
4-5 saffron strands soaked in 2 tbsp milk or you can use saffron powder in place of strands.
Procedure
Wash mushrooms and chop into half or quarters. Marinate the mushrooms with a little salt and turmeric powder.
Heat oil and saute chopped onions till they turn transparent. Add chopped tomato and cook till they turn mushy.
Add green chillies and marinated mushrooms and cook till they turn tender.
Now add all the spice powders, give a good mix, followed by curds.
Add salt to taste and cook for 2-3 minutes, and your masala is ready.
We will be doing two parts layered biryani. So we will split all the prepared food in half and start layering.
Take a bowl/pan and add in half of the biryani gravy at the bottom of the pan. Spread evenly with a spatula. Top it with half of the rice. Followed by half of the mushroom masala. Make sure that the mushrooms are spread evenly and is not concentrated only in one place. Make sure that the whole area in the bowl/pan is covered evenly with mushrooms.
Top the mushrooms with half of the saffron water. Sprinkle the water evenly. Followed by a sprinkle of coriander and mint, half of the remaining fried onions. Sprinkle a pinch of biryani masala on top.
That's one big “row” of biryani done. Now repeat the layering again. So two “rows” of biryani layering is done. Now the biryani is ready for DUM.
Heat a dosa tawa or a griddle. Place the prepared biryani pan on top of the griddle. Keep the flame on a low simmer and let it cook for 15 minutes. Let it rest for another 10 minutes before you serve.
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