How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button Mushrooms (बटन मशरूम), Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Mushroom Dum Biryani checkout Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto, Chilli Mushroom Fried Rice . You can also find more Rice recipes like Baoli Handi Achari Pulao Poha Prawn Biryani Handi Biryani

Mushroom Dum Biryani

Mushroom Dum Biryani Recipe Card


Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mushroom Dum Biryani Recipe

  • Button Mushrooms quartered 15-20 medium

  • Basmati Rice soaked 1 1/2 cups

  • Bay leaf 1

  • Cloves 4

  • Green cardamoms 2

  • Black cardamoms 2

  • Cinnamon 1 inch piece

  • Mace 1 blade

  • Salt to taste

  • Oil 2 teaspoons

  • Onions thinly sliced 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Black peppercorns crushed 1/2 tablespoon

  • Black peppercorns 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomatoes pureed 2 medium

  • Skimmed milk yogurt whisked 1/2 cup

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves finely chopped 1/4 cup

  • Fresh mint leaves torn 1/4 cup

  • Kewra water 4-5 drops

  • Saffron (kesar) a pinch

  • Skimmed milk 1/4 cup


Step 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.

Step 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.

Step 3

Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder.

Step 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

Step 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.

Step 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

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.