Mushroom and Soya Dum Biryani

Ingredients list for Mushroom and Soya Dum Biryani

• 10-12 Button mushrooms halved
• 1 cup Soya bean chunks soaked and drained
• 2 cups Rice soaked and drained
• 1 Bay leaf
• 4 Black cardamoms
• to taste Salt
• 2 tablespoons Ghee
• 1 inch Cinnamon
• 3-4 Green cardamoms
• 6-8 Cloves
• 1 Mace
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• ½ cup Tomato puree
• ½ cup Coconut cream
• 1 cup Yogurt
• 1 cup Fried onions
• 2 tablespoons Fresh mint leaves roughly chopped
• 2 tablespoons Fresh coriander leaves roughly chopped
• 4 Green chillies slit
• 1 tablespoon Lemon juice
• a few saffron strands soaked in milk
• dough made of atta to seal

Method

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
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.
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.
4. Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes.
5. Serve hot garnished with remaining fried onions.