Matka Mushroom Dum Biryani

 

*Ensure to read the note mentioned below for the perfect biryani.

 

This matka mushroom dum biryani is my own version. Keeping this method as a base you can make with veg/non-veg.

If you don’t have an earthen vessel, you can use any heavy-bottom vessel. Using a heavy bottom vessel prevents biryani from getting burnt at the bottom.

 

The benefit of cooking in an earthen vessel is, It has the property of turning acidic food into alkaline, as well as enhances the taste.  

 

This biryani preparation has 3 steps

1.     Make gravy for biryani.

2.     Cooking the rice separately till it cooks 70%. 

3.     Dum process (layering gravy and rice).

 

Ingredients:

For Gravy:

1.     Oil - 2 tbsp

2.     Ghee – 1 tbsp

3.     Fennel seeds-½ tsp

4.     Cinnamon -1inch

5.     Clove -2-3

6.     Star anise -1

7.     Bay leaf -1

8.     Stone flower (kalpasi) -1

9.     Green chillies (split) -2

10.  Few mint leaves

11.  Few coriander leaves

12.  Medium size onion (sliced) -3

13.  Medium size tomato (chopped)-1

14.  Ginger garlic paste -1tbsp

15.  Mushroom – 200gms

16.  Coriander powder -1 ¼ tsp

17.  Turmeric Powder -1/4 tsp

18.  Chilli powder ( based on your spice level)

19.  Kashmiri chilly powder (for color; optional) - 1 tsp

20.  Curd – 3 tbsp

21.  Coconut milk(thick)-1/3 cup

22.  Salt to taste

          For Rice:

1.     Basmati Rice – 1 Cup

2.     Water – 4-5 cups

3.     Few mint leaves

4.     Oil – a few drops

         For Dum Process:

1.     Cooked Mushroom Gravy

2.     80% cooked Rice

3.     Saffron (soaked in milk)

4.     Few mint leaves

5.     Few coriander leaves

 

To Make Mushroom Gravy:

1.     Take an earthen kadai or any heavy bottom vessel.

2.     Heat the kadai and add 2 tbsp oil and 1 tbsp ghee.

3.     Once the oil and ghee are heated add

i)       Fennel seeds-½ tsp

ii)      Cinnamon -1inch

iii)    Clove -2-3

iv)    Star anise -1

v)      Bay leaf -1

vi)    Flower stone(kalpasi) -1 

                Allow all the above items to pop up in the oil.

4.    Then add 2 green chilly (splits) and allow to popup.

5.      Now add a few mint and coriander leaves and saute them.

6.       Then add 3 sliced onions and saute until the onion reduce to half and turns slightly golden in color.

7.       Now add 1 tbsp ginger garlic paste and saute till the raw smell goes.

8.       Then add 1 chopped tomato and saute it till the tomato becomes mushy.

9.      Now add:

                                   i.     Coriander powder -1 ¼ tsp

                                 ii.      Turmeric Powder -1/4 tsp

                                iii.      Chilli powder ( based on your spice level)

                                iv.      Kashmiri chilly powder (for color; optional) - 1 tsp

                                  v.     Salt to taste.

              Saute till the raw smell goes.

10.   Now add 3 tbsp curd and mix well.

11.   Then add mushrooms and saute well and cook till the mushroom cooks 80% .

12. Finally add 1/3 thick coconut milk and saute for a minute and turn off the stove.

Now the mushroom gravy is ready.

For cooking Rice:

1.   Take a big vessel add 4 to 5 cups of water and allow it to boil well.

2.   While the water is boiling add a few coriander leaves.

3.   Once the water comes to a boil add 1 cup of washed and soaked basmati rice. And a few drops of oil.

4.   Cook till the rice cooks 80%.

5.    Once the rice is cooked 80% drain the excess water from rice and keep the rice aside.

For Dum Process:

1.   Take a mutka pot and grease the pot at the bottom with ghee. To prevent gravy from getting burnt at the bottom. 

2.   Now layer the bottom with mushroom gravy and spread it evenly at the bottom without any gap.

3.    At the top add the 80% cooked rice and spread it evenly without any gap.

4.   At top of the rice add 2 tbsp of saffron milk and a few mint leaves.

5.   Now seal the pot tightly with aluminium foil or any plate or a lid which has no hole in it. The idea of this is the air should not escape outside. 

6.   Switch on the stove and keep it on low flame and cook it for 10 minutes.

7.   After 10 minutes switch off the stove and allow it to rest for 10 minutes.

After opening the dum

8.   Before serving gently mix the top layer rice with bottom layer gravy.

Now yummy delicious mushroom biryani is ready. Serve it with any raita of your choice.

Note:

1.     Start cooking rice after adding mushroom to the gravy.

2.     Important thing is 80% cooked rice should not be kept aside for more than 2 minutes. As soon as u cook rice ensure to add it for the dum process.

3.     If you are cooking gravy in a heavy bottom vessel directly ensure to switch off the stove once the gravy is cooked and then layer the rice.  To avoid gravy getting burnt at the bottom.

4.     Ensure the gravy is slightly moist before switching on for dum process. If not gravy will get burnt.

5.   After opening from dum if you feel the rice hasn't cooked well, mix the rice and gravy gentle and evenly and immediately cover the pot/ pan and leave it aside for 10 minutes. In that pan/pot heat itself the rice will cook and come to the right texture. 

6.  Depending upon the rice quantity there will be variations in time for the dum process. 

7.  Even you can cook the gravy for the biryani before night and keep it in the fridge. if you follow this before the dum process ensure to heat the gravy and layer it.

8.     I don’t like the cardamom flavour in biryani, so did not add it. If u wish to add, add it along with the spices in the oil. you can add 2 cardamoms.