Guchhi Dum Biryani(healthy version)
The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling, sumptuous lunch for the foodies in my life. The first question thrown to me when they enter the house is “aaj khane mein kya bana hai?”…so much for taking me for granted! Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela…Love the look on their faces 🙂
I rummaged the fridge to scoop out something of the previous day but then I was in for utter dissapointment. The packet of mushrooms peeped out from my shopping bags and before I could put it on the kitchen counter the Sanjeev kapoor’s Khana Kazana “Accompaniments “drew my attention which was lying on the microwave.And lo and behold! the combo did wonders….I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita. The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch. Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him by saying “aaj khane mein Karela bana hai”!!!
This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil. I gave the name Guchhi to it as it sounded very Nawabi and a little different. Mushrooms are called Guchhi or Khumbi in Hindi. The Biryani turned out to be amazingly tasty and was relished by all of us.
- 15 - 20 quartered button Mushrooms Fresh
- 1 1/2 cups Basmati rice -washed and soaked
- 2 Onions -medium sized,sliced long and fine
- 1 " pc Ginger
- 5 cloves Garlic
- 1/4 bunch Fresh corinder leaves-medium chopped
- 1/4 bunch mint leaves Fresh -medium chopped
- 2 Tomatoes - medium sized,pureed
- 1/2 cup milk yoghurt Skimmed -whisked
- 5 - 6 strands Saffron milk -soaked in 1/4 cups warm skimmed
- 1 Bay leaf
- 4 Cloves
- 2 cardamoms Green
- 2 cardamoms Black
- 1 Cinnamon " - stick
- 1 Mace
- 2 tsps Oil
- 2 tsps Red chilli powder
- 1 tbsp Coriander powder
- 1/2 tbsp Peppercorns Crushed
- 1/2 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- 4 - 5 drops water Kewra (optional)
- to taste Salt
- Peel, wash and grind ginger and garlic into a fine paste.
- Soak the washed rice for half an hour.
- Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.
- Cook for 8-10 mins, stirring frequently or till rice is 3/4th done.Drain in a colander.
- Heat oil in a non stick pan,add onions,stir fry on high heat till onions turn translucent.Add ginger garlic paste and cook briefly.
- Add chilli pwdr, coriander pwdr, crushed peppercorns, cumin pwdr and turmeric pwdr.Stir fry a little and add pureed tomatoes.
- Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.
- Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.
- Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice.
- Cover the assembled Biryani with a tight lid and seal the edges with kneaded Atta (wheat flour) dough.
- Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.
- Break open the seal and serve Biryani immediately with a raita of your choice.
- Enjoy!!
looks rich and delicious.
It look like non veg version! Mush sounds great and delicious one pot meal!
the biryani looks heavenly aa ur write up..loved reading it..bful pics catch an eye over the biryani.same things happen with me 2 on a lazy sunday specially when nothing comes in mind and nothing is on hand and hv to cook after a market trip..so boring.but 2 hubbys place hv to fill empty tummies…miss mom-dad home sweet home…
That’s really good try a healthy version biryani. Love to try your version of mushroom biryani.
Wow! Mouthwatering Biryani! Beautiful picture and color! Slurp!!
Delicious!! Am hungry now:-)) Have tried this recipe and it tastes just great!! Long live SK:-))
And yeah, my foodies at home, specially my son, keeps asking the ‘whats for the lunch and snack box today? What’s for dessert today??’ LOL!! I would be very disappointed if my family was not a foodie one!!
The Briyani looks just to perfect and yum…
Beautiful, tempting and mouthwatering briyani..
Biryani looks yumm and I love it 🙂
Wooow nice spicy healthy guchhi biryani dear,,my all time faav biryani no compromise in it..looks perfect fluffy one..
sounds and looks so deliicous…something to try out soon..
Tempting Briyani saswati.The combo with aloo raita must have been a winner
Hi, First time here..looks amazing recipe collection..Gald to follow you…Biryani looks so delicious.
Thanks for popping by my site. Mushrooms always get my attention. Lovely recipe.
Awesome biryani..i wanna gobble up the entire thing now….yummy yumm
Great looking Dum Biryani, love Mushroom, soft and yummy to taste in the Biryani.
Oh, I did not know mushrooms were called Guchhi in Hindi. Your Biryani looks just right when you want some inspiration for a lunch/dinner.
Loved ur gucchi dum biryani, nice recipe and easy one too. Looks great!
yummy biryani! I am sure it tastes a lot like chicken ones…
MMMM TASTY N EASY PREPARATION……LOVE THIS…DO DROP IN SOMETIME
looks rich n tasty..frst time here..lov ur space ..will keep visiitng..do visit my space if time permits!
Hi! Great recipes here. Wonder how I have never been here before.The biryani sounds good. 🙂
Wow nice ! Would love to have lauki and karela in this form sas
SORRY, GUDHI IS MORELS a very expensive mushrooms grown in the Himalayas and cold reigon,.
It is not Button Mushrooms.
Please read about it.
Thanks and regards.
Walter.
Sorry for the Typo error, Its GUCHI or MORELS IN ENGLISH.
Thanks and regards,
Chef Walter Drozario.
New York.
Wow looks so delicious, Thanks for sharing this recipe. I’m surely going to try this out.