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Mushroom Dum Biryani Recipe | घर पर बनाएं रेस्टोरेंट जैसी मशरूम बिरयानी | Chef Ajay Chopra

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Learn how to make delicious and aromatic Mushroom Dum Biryani at home! This restaurant-style veg biryani is packed with flavorful spices, juicy mushrooms, and long-grain basmati rice — all cooked on dum for that perfect taste and aroma. Whether for a weekend dinner or a special occasion, this easy step-by-step recipe will impress everyone. Try it today and enjoy the rich taste of homemade biryani

Portion servings: 5-6 pax
Preparation time: 15 mins
Cooking time: 60 mins

Ingredients

Basmati rice 2 cups

For potli:
Green cardamom 5 pcs
Bayleaf 3 pcs
Black cardamom 4 pcs
Cloves 6-7 pcs
Jeera ½ tsp
Water
Mint leaves 8-9 pcs
Ghee 1 tbsp
Salt 1 tbsp

For biryani masala:
Bayleaf 2-3 pcs
Jeera 1 tbsp
Coriander seeds 1 tbsp
Cloves 8-9 pcs
Black pepper 10-12 pcs
Nutmeg ½ pc
Mace 1 pc
Star anise 1 pc
Cinnamon ½ inch
Stone flower 1 tbsp
Black cardamom 2 pcs
Green cardamom 1 pc

For jhol:
Milk ½ cup
Saffron 18-20 strands

For mushroom marination:
Mushroom 400 gms
Salt ½ tbsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Biryani masala ½ tsp
Oil 2 tbsp
Curd 1½ cup
Biryani masala ½ tsp
Ginger julienne 1 inch
Mint leaves 7-8 pcs
Barista ¼ cup
Green chilli slits 2 pcs

For topping:
Ginger julienne ½ inch
Mint leaves 7-8 pcs
Green chilli slits 2 pcs
Biryani masala ¼ tsp
Saffron milk (Jhol) 2 tbsp
Barista 1 tbsp
Ghee 1 tsp

Par cooked rice
Fresh cream 2 tbsp
Ghee 2 tsp

Method:

Step 1: Prepare the Biryani Masala
Dry roast bayleaf, jeera, coriander seeds, cloves, black pepper, nutmeg, mace, star anise, cinnamon, stone flower, black and green cardamom on low flame until aromatic.
Cool completely and grind into a fine powder. Set aside for use in the recipe.

Step 2: Cook the Rice with Potli Masala
Wash and soak basmati rice for 20–30 minutes.
In a deep pot, boil water with a spice potli made of green cardamom, bay leaves, black cardamom, cloves, and jeera.
Add salt, ghee, and a few mint leaves to the boiling water.
Once fragrant, add the soaked rice and cook it until it’s about 70% done.
Drain the rice and set aside, discarding the potli.

Step 3: Prepare the Saffron Milk (Jhol)
Warm milk slightly and add saffron strands. Let them infuse for 10–15 minutes.
This will be used during layering to give aroma, color, and richness.

Step 4: Make the Mushroom Masala Mixture
Take a deep plate or mixing bowl. Into it, add whole mushrooms (do not cut them).
Sprinkle salt, turmeric powder, red chilli powder, biryani masala, and pour in some oil.
Add whisked curd, more biryani masala, ginger juliennes, mint leaves, slit green chillies, and some barista (fried onions).
Mix everything gently by hand so the mushrooms are coated evenly without breaking.
Let this sit for a few minutes so the flavors soak in.

Step 5: Prepare the Lagan Base
Grease a lagan (heavy-bottomed dish) with ghee.
Transfer the mushroom masala mixture into the lagan and spread it out evenly to make the base of the biryani.

Step 6: Add First Layer of Add-ons
Sprinkle some julienned ginger, mint leaves, slit green chillies, biryani masala, a drizzle of saffron milk, a spoonful of barista, and a few drops of ghee and cream over the mushroom layer.

Step 7: Layer with Rice
Now spread half of the par-cooked rice evenly over the mushroom layer.
Repeat the add-ons: more ginger juliennes, mint, slit chillies, biryani masala, saffron milk, barista, cream, and ghee.

Step 8: Final Layer
Add the remaining rice on top. Once again, finish with the same add-ons to ensure flavor flows through the entire biryani: saffron milk for aroma and color, barista for sweetness and crunch, and ghee for richness.

Step 9: Dum Cooking
Seal the lagan with foil or a dough lid.
Place it over a tawa on low flame and let it cook on dum for 25–30 minutes.
This slow cooking allows steam to develop inside, gently cooking the mushrooms and melding all the flavors.

Step 10: Rest and Serve
Once done, let the biryani rest for 10 minutes before opening.
Fluff gently from the sides without breaking the rice.
Serve hot with a simple raita or salad.

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