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Dum Mushroom Paneer Biryani
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Dum Mushroom Paneer Biryani

Dum Mushroom Paneer Biryani is a variety of biryani made with mushrooms and paneer. The cooked long grained rice and gravy made with onion, tomato, spices and vegetables and marinated mushrooms and paneer are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salad. 
Course dinner, festivalfood, gluten free, lunch, Main Course, maindish, savoury
Cuisine Indian
Keyword basmatirice, brownrice, dumbiryani, festivalfood, glutenfree, layeredbiryani, layeredrice, lunchbox, maincourse, maindish, mushroom, paneer, partyfood, potluck, restaurantstyle
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 people
Calories 464kcal

Equipment

  • mixing bowl
  • spoon
  • heavy bottom pan or wok
  • spatula
  • knife
  • baking pan or bowl
  • Aluminum foil
  • hand whisk
  • small mixing bowl

Ingredients

Marination

  • 6 tbsp thick curd / yogurt or put the homemade curd in a cotton cloth . Twist the edges of cloth together and put it in a colander with bowl underneath for 2-3 hours in refrigerator.
  • 15 button mushroom washed and halved
  • 250 g paneer cottage cheese, cubed
  • 2 tsp red chili powder
  • 1/2 tsp turmeric powder haldi
  • 1/2 tsp garam masala
  • 1/2 tsp biryani masala
  • salt to taste

For cooking rice

  • 2.5 cup basmati rice long grained rice
  • 2 bay leaf
  • 2 cinnamon stick
  • 4 cardamom pods elaichi
  • 2 tsp oil
  • water to cook
  • salt to taste

Making gravy

  • 2 tbsp oil
  • 1 tbsp ghee clarified butter
  • 1 cinnamon stick one inch
  • 1 bay leaf
  • 1 tsp black pepper whole
  • 2 cardamom pods elaichi
  • 3 cloves laung
  • 1/2 tsp cumin seeds jeera
  • 2 green chili slit
  • 3 small onion chopped
  • 1 tbsp ginger garlic paste
  • 1/2 green capsicum finely chopped
  • 1/2 red capsicum finely chopped
  • 2 tomato finely chopped or coarsely crushed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder haldi
  • 2 tsp coriander cumin powder dhania jeera powder
  • 2 tsp biryani masala
  • 1 tbsp kasuri methi dry fenugreek leaves
  • 1/2 cup mint leaves washed and chopped or 1 tbsp dry mint powder
  • salt to taste

assembling biryani

  • 1/2 cup milk I had used low fat milk
  • 1 tsp saffron strands kesar
  • 1 tbsp oil to grease the heavy bottom pot or baking pan
  • 2 tsp garam masala
  • 2 tsp biryani masala
  • 1 tbsp dry mint powder or 1/4 cup of washed and chopped fresh mint leaves.
  • 4 tsp ghee melted
  • 1 black cardamom badi elaichi

Instructions

Marination

  • Take thick curd / yogurt in a mixing bowl. Add turmeric powder, red chili powder, garam masala, biryani powder, and salt.
    Dum Mushroom Paneer Biryani
  • Mix well with a hand whisk or spoon. Add chopped mushrooms and paneer cubes.
    Dum Mushroom Paneer Biryani
  • Mix gently . Cover with lid and refrigerate for a minimum of 30 minutes to marinade.
    Dum Mushroom Paneer Biryani

For rice

  • Wash and soak the basmati (long grained rice) for 30 minutes.
    Kofta Biryani
  • I had cooked rice in two batches as I was making biryani for 8 people. In first batch take around 1.25 cups of rice in the pressure cooker with 3.5 cups of water. Add bayleaf, cinnamon stick, cardamom pod, cloves, oil, and salt. Mix well.
    Kofta Biryani
  • Put the pressure cooker lid with the whistle on and cook the rice for 3-4 whistles on high heat.
    Kofta Biryani
  • Immediately take the cooker off the heat after 3-4 whistles and put it under the tap of running cold water to cool down. Remove the whistle and open the lid.
    Kofta Biryani
  • Drain the rice in a sieve and remove water. Pour cold water over the cooked rice to stop the further process of cooking. Keep it aside on a bowl to remove excess of water. Then spread the grains of cooked rice on a cotton cloth. (The cloth will absorb excess water). Cover the rice with other cloth to prevent from drying.
    Kofta Biryani

Making rice , gravy and assembling biryani

  • Heat oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon, cardamom , whole black pepper.
    Dum Mushroom Paneer Biryani
  • Add slit green chilies and chopped green onions. Saute till onions turn translucent.
    Dum Mushroom Paneer Biryani
  • Add chopped red and green capsicum. Add some salt.
    Dum Mushroom Paneer Biryani
  • Saute till the capsicum soften. Add ginger garlic paste. Saute.
    Dum Mushroom Paneer Biryani
  • Add the coarsely crushed tomatoes. Cook till tomatoes soften and becomes mushy.
    Dum Mushroom Paneer Biryani
  • Add spices - turmeric powder, red chili powder, coriander cumin powder, biryani powder, garam masala and salt.
    Dum Mushroom Paneer Biryani
  • Mix well and saute till the spices are nicely absorbed.
    Dum Mushroom Paneer Biryani
  • Add the marinated mushrooms and paneer along with the yogurt mixture.
    Dum Mushroom Paneer Biryani
  • Mix well gently.
    Dum Mushroom Paneer Biryani
  • Cover and cook the mixture on low to medium heat till the mushrooms soften for about 5-7 minutes.
    Dum Mushroom Paneer Biryani
  • Add kasuri methi (crushed between palms), mint powder or fresh mint leaves (around 1/4 cup).
    Dum Mushroom Paneer Biryani
  • Mix well and simmer. The oil will float on top. The gravy is ready. Keep aside and use for assembling the biryani.
    Dum Mushroom Paneer Biryani

assembling biryani

  • Take 1/2 cup luke warm milk . Add 1 tsp saffron strands. Mix well and keep aside.
    Dum Mushroom Paneer Biryani
  • Now take a heavy bottom pot or baking pan. Grease it with oil. Add a laddle ful of the prepared gravy with mushrooms and paneer and spread evenly.
    Dum Mushroom Paneer Biryani
  • Add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee and 1 black cardamom (I had forgor to add black cardamom while making gravy and hence had added it while assembling).
    Dum Mushroom Paneer Biryani
  • Pour another laddle ful of gray on top of rice layer and spread well.
    Dum Mushroom Paneer Biryani
  • Again add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee .
    Dum Mushroom Paneer Biryani
  • Similarly put the third layer of gray on top of rice and spread well.
    Dum Mushroom Paneer Biryani
  • Again add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee . Keep of making layers according to size of the pot or pan. Now cover the pot or pan with aluminum foil and bake at 200 C for 20 minutes or put it on a flat pan on low heat for 20-25 minutes. This process is called giving dum to the biryani. The spices and flavors are nicely infused into the rice with help of giving dum to the biryani.
    Dum Mushroom Paneer Biryani
  • Serve the biryani hot with papad, boondi raita or yogurt and cucumber slices and enjoy.
    Dum Mushroom Paneer Biryani

Nutrition

Calories: 464kcal | Carbohydrates: 59g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 79mg | Potassium: 443mg | Fiber: 5g | Sugar: 5g | Vitamin A: 924IU | Vitamin C: 25mg | Calcium: 246mg | Iron: 2mg