Mushroom Dum Biryani

A tasty biryani with mushrooms.the mushroom biryani is made in the traditional way of cooking on dum. This is a very tasty and yummy biryani.Simple and quick mushroom biryani recipe which can be made in few mins. Great recipe to put in your kids lunch box as well. This is a Sanjeev Kapoor exclusive recipe.

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Mushroom Dum Biryani
Main Ingredients Button Mushrooms, Basmati Rice
Cuisine Indian
Course Rice
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Mushroom Dum Biryani

  • 15-20 medium Button Mushrooms quartered
  • 1 1/2 cups Basmati Rice soaked
  • 1 Bay leaf
  • 4 Cloves
  • 2 Green cardamoms
  • 2 Black cardamoms
  • 1 inch piece Cinnamon
  • 1 blade Mace
  • to taste Salt
  • 2 teaspoons Oil
  • 2 medium Onions thinly sliced
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 2 teaspoons Red chilli powder
  • 1 tablespoon Coriander powder
  • 1/2 tablespoon Black peppercorns crushed
  • 1/2 teaspoon Black peppercorns
  • 1/2 teaspoon Turmeric powder
  • 2 medium Tomatoes pureed
  • 1/2 cup Skimmed milk yogurt whisked
  • 1/2 teaspoon Garam masala powder
  • 1/4 cup Fresh coriander leaves finely chopped
  • 1/4 cup Fresh mint leaves torn
  • 4-5 drops Kewra water
  • a pinch Saffron (kesar)
  • 1/4 cup Skimmed milk


  1. 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.
  2. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent.
  3. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder.
  4. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of choppe
  5. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat.
  6. 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, kewra water and saffron dissolved in skimmed milk after each layer. Ensure tha
  7. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid.
  8. Alternatively, leave the sealed dish in a preheated oven at 200°C for ten to fifteen minutes. Break the seal and open the biryani, just before serving.

Nutrition Info

Calories 1499
Carbohydrates 289.8
Protein 42.7
Fat 16.7