How to make Mushroom and Soya Dum Biryani -
An extremely tasty and flavourful biryani – rice cooked with mushrooms, soya chunks and a medley of masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Soya bean chunks (सोया बीन चंक्स )
Cuisine : Indian
Course : Rice
For more recipes related to Mushroom and Soya Dum Biryani checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Achari Pulao Keema Bhaat - SK Khazana Hare Moong Ki Khichdi With Palak Til Bhaat
Mushroom and Soya 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 : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mushroom and Soya Dum Biryani Recipe
Button mushrooms halved 10-12
Soya bean chunks soaked and drained 1 cup
Rice soaked and drained 2 cups
Bay leaf 1
Black cardamoms 4
Salt to taste
Ghee 2 tablespoons
Cinnamon 1 inch
Green cardamoms 3-4
Cloves 6-8
Mace 1
Onion finely chopped 1 medium
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Tomato puree ½ cup
Coconut cream ½ cup
Yogurt 1 cup
Fried onions 1 cup
Fresh mint leaves roughly chopped 2 tablespoons
Fresh coriander leaves roughly chopped 2 tablespoons
Green chillies slit 4
Lemon juice 1 tablespoon
saffron strands soaked in milk a few
dough made of atta to seal
Method
Step 1
Boil water in a deep non-stick pan, add bay leaf, black cardamoms and salt and bring to a boil. Add rice and cook till the rice is 34th done. Drain and keep aside
Step 2
Heat 1 tablespoon ghee in a non-stick pan, add cinnamon, cardamoms, cloves, mace and sauté for half a minute. Add onion and sauté till translucent. Add mushrooms and soya chunks. Mix well.
Step 3
Add red chilli powder, turmeric powder, coriander powder, cumin powder and salt and mix well. Add tomato puree and mix well. Add coconut cream and mix well. Add yogurt and mix well. Cook for 2-3 minutes. Add little water and cook for 2 minutes. Add half of the fried onions, mint leaves, coriander leaves, green chillies, lemon juice. Spread rice on the top. Drizzle saffron and remaining ghee.
Step 4
Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes.
Step 5
Serve hot garnished with remaining fried onions.
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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 www.sanjeevkapoor.com 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.
