Mushroom dum Biryani

16 Jun

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Mushroom Biryani

MUSHROOMS IN ISLAM:

Sayyiduna Sa’id ibn Zayd (Allah be pleased with him) narrates that he heard the Messenger of Allah (Allah bless him & give him peace) say: “Mushroom is from the al-Mann, and its water is a cure for the eyes.” (Sahih al-Bukhari, no. 5381)

The great Hadith master (hafidh), Imam Ibn Hajar al-Asqalani (Allah have mercy on him) gives two interpretations for the Messenger of Allah’s (Allah bless him & give him peace) statement “Mushroom is from the al-Mann” in his monumental Fath al-Bari:

1) It refers to the al-Mann and Salwa that was sent down on the people of Sayyiduna Musa (peace be upon him) Banu Isra’il as a bounty from Allah Most High.

2) al-Mann is from the root word imtinan, which means blessings, favour and graciousness, meaning mushroom is a gift from Allah Most High, in that it grows after rain without having to do any farming. (See: Fath al-Bari, 10/202)

Thus, consuming mushroom is Halal. However, certain species of wild mushroom are poisonous for human consumption; hence one should exercise caution while eating wild mushrooms.

To know more about mushroom health benefits ….

reference articles :-
1mushrooms , 2types , 3 medicinal

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Ingredients :-
• 10 Button mushrooms
• 3 cups Basmati rice,soaked
• 1 Bay leaf
• 3 Cloves
• 3 Green cardamoms
• 1 Black cardamom
• 1 inch piece of Cinnamon
• Mace
• Salt
• 3 tsp olive Oil
• 2 big Onions,thinly sliced
•1 tsp Ginger garlic paste
• 1 tsp – Red chilli powder
• 1/2 tsp – Coriander powder
• 5 – Black peppercorns,crushed
• 1/2 tsp – Cumin powder
• pinch of Turmeric powder
• 2 Tomatoes pureed
• 1 cup yogurt
• 1 tsp- Garam masala powder
• Fresh coriander leaves,finely chopped
• Fresh mint leaves
• rose water
• few strands of Saffron (kesar)

Method :-
Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander.
Heat oil in a non-stick pan, add sliced onions and fry until the onion turns translucent. Add ginger garlic paste,red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder.

Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, rose water and saffron dissolved in milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes for dum .
Serve with cucumber raita and pickle.
Note : I added some potatoes and carrots along with the mushrooms for more flavor.

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you may also like ORANGE PULAVMUTTON PULAV , FRIED RICE WITH OLIVES, PRAWNS & CHICKPEAS PULAV

 

 

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