Mushroom Biryani
Mushroom Biryani is about to become your family’s favorite recipe that goes well with simple raita or practically everything. It’s a delectable one-pot wonder, fluffy rice, lovely chunks of mushroom cooked in coconut milk, it is wonderfully delicious, simple, and guaranteed to become your favorite recipe.
If you’re looking for more Biryani recipes Soyachunks Biryani , Vermicelli Biryani , Prawn Biryani , Hyderabadi Mutton Biryani, chicken biryani , Egg Biryani (Dum style ) , kerala Fish Biryani , chicken Dum Biryani
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What is chettinad Mushroom Biryani?
A hallmark of the Chettinad cuisine, the Chettinad Mushroom Biryani is a spicy dish that is equally popular.
The key here is that the mushroom biryani is not layered or dum cooked. It is a one-pot meal that can be a total entertainer! What’s more? Its tastes better than your restaurant mushroom biryani!
Chettinad mushroom biryani is a great option for a family meal or guests as well.
I already made it thrice and this Mushroom biryani is one such dish that has found a special place in all biryani lovers’ hearts.
Though this is a one-pot meal and is not dum cooked like the traditional biryani, it is delicious and mouthwatering.
My family loved the biryani composition and the mushrooms were exciting nuggets that were soft and juicy. It was no doubt a big hit and we all loved it.
Why this recipe works:
A wonderful combination of authentic spices and mushrooms that pampers your taste buds
A one-pot meal with a simple procedure and not much prep, convenient to cook at any time
A wholesome meal that is a great option for the lunch box too
Ingredients & Notes:
Seeraga Samba Rice: Seeraga samba rice is aromatic rice traditionally grown in South India. The rice is known for its rich aroma and amazing taste which is also an unbeaten choice of biryani. For, Every 1 cup of Seeraga samba rice, it requires 1.5 cups of liquid to cook.
You may use any long grain rice like basmati rice as well. Rinse the rice and soak for 10 to 15 mins before cooking.
Mushroom: Dice the mushroom into 4 cubes if your mushrooms are large or small can be diced into 2. The mushroom tends to shrink when cooked, to get the evident slice of mushroom in your biryani add them in diced.
Coconut milk: coconut milk brings out the real flavors to the biryani. Use preferably home extracted coconut milk. You may also use store-bought coconut milk as well from the brands like kara.
Ghee &oil: You must use ghee and oil together to bring out the best flavors in biryani.
Biryani spice powder: the key technique to make the best biryani is the biryani powder that we used. Roasting the spices releases the oil in the spice that gives you the aromatic flavors to the biryani.
Mint leaves and coriander leaves: Biryani without these humble ingredients? Is ever biryani existed without them? Never!
Thoroughly wash the greens to remove impurities and add them with the onions.
Step by step Instructions:
Lets make the spice powder:
Roast all the spices for few seconds till the aroma is evident. Transfer to a blender and grind to a fine powder. (photos 1 & 2)
Heat 1 tbs oil and 2 Tbs Ghee in a pressure cooker, add 1 cinnamon, 3 cloves, 2 bay leaf, 1-star anise. Then, add 2 sliced onions, 2 green chilies. Saute the onions, salt, and green chili till they turn to a light brown color. (Photos 3 & 4)
Add 1 tablespoon ginger garlic paste, stir fry till the raw smell of the ginger-garlic paste leaves off. (Photos 5 & 6)
Add 1/2 cup coriander leaves and 1/2 cup mint leaves, stir fry for few seconds. (Photo 7)
Add 1 chopped tomato and cook till the tomatoes turn mushy, it would take 4 to 6 minutes. (Photo 8)
Add 1.5 teaspoon chili powder, 1 teaspoon turmeric powder, and the freshly ground spice powder, stir and cook till the raw smell of the spices leaves off. ( photos 9, 10 & 11)
Add 2.5 cups diced mushroom, saute the mushroom for 4 minutes. Then, add 1/4 cup curd give a Stir. (Photos 12 – 14)
Add 1 cup seerga samba Rice, Mix the rice with the masala. (Photo 15 & 16)
Add 1 cup of water and 1/2 cup of coconut milk, chopped 1/4 cup mint leaves, and coriander leaves. Check for salt and pressure cook for 2 Hisses. Mushroom Biryani is ready to be served. (Photos 17 & 18)
Top Tips & Recipe FAQS
If you want the perfect biryani, I recommend you to use the seeraga samba rice. It gives you a distinct texture and flavor. However, you can use the rice of your choice but ensure that your rice to water ratio is proportionate.
Soak the rice for 15 to 30 minutes before cooking. This ensures that your rice is cooked just right, – not too hard or not too mushy.
Rice contains a lot of starch which will cause the rice to stick together, to eliminate the mushy problem rinse the rice until the water runs clear.
Use a heavy bottom pan or pressure cooker, the nonstick pan helps the protective barrier between rice and the pan.
Once you chop the mushroom, spread it on some paper towels so that the excess moisture is absorbed. Mushroom tends to release water and this may make your biryani soggy.
Use freshly ground ginger garlic paste to bring out the best flavors in biryani.
Coconut milk has unique flavors to this biryani, you may use store-bought coconut milk too.
How to serve the Chettinad mushroom biryani?
This spicy biryani can be served with a salad of onion, lemon, and cucumber slices and curd-based raita with onion and tomato.
Which is the best mushroom for Chettinad mushroom biryani?
White button mushrooms work best for this recipe but you can use any mushroom of your choice.
How do I make the Chettinad mushroom biryani richer and tastier?
You can use fresh coconut milk while sautéing the vegetables. This will give a rich, thick creamy texture and a mild flavor to the biryani.
How do I know when the mushrooms are well cooked?
Once the mushrooms are cooked, you can see that they are tender, soft and you can see oil specks on the surface. This is when the mushrooms are perfectly cooked.
How do I store the Biryani?
Refrigerate: Let the biryani cool to room temperature then transfer to a tightly covered airtight container and store in the refrigerator for 2 to 3 days.
Freeze: Mushroom Biryani can be frozen. Let the rice cool completely before transferring it to a freezer bag or freezer-safe container. Label them and freeze for up to 3 months.
Other Mushroom Recipes You may like to try:
Other One pot meal You may like to try:
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Chettinad Mushroom Biryani
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 1x
- Diet: Vegetarian
Description
Mushroom Biryani is about to become your family’s favorite recipe that goes well with simple raita or practically everything
Ingredients
To make spice powder:
- 1 tablespoon fennel seeds
- 2 cardamom
- 1-star anise
- 1 mace
- 4 cloves
- 1 stick Cinnamon
- 1/4 teaspoon peppercorns
To make Biryani:
- 1 tablespoon oil
- 2 tablespoon Ghee
- 1 cinnamon ( a small stick)
- 3 cloves
- 2 bay leafs
- 1-star anise
- 2 onions (medium size)
- 2 green chili
- 3/4 cup coriander leaves (Divided 1/4 cup to add )
- 3/4 cup mint leaves (Divided 1/4 cup to add)
- 1 tomato (large )
- 1.5 teaspoon Chilli powder
- 1 teaspoon Turmeric powder
- 2.5 cups mushroom (Diced)
- 1/4 cup Curd
- 1 cup Seeraga Samba Rice
- 1/2 cup Coconut milk
- 1 teaspoon salt ( taste preference)
Instructions
To make a spice powder:
- Roast all the spices for few seconds till the aroma is evident. Transfer to a blender and grind to a fine powder.
To make Biryani:
- Heat 1 tbs oil and 2 Tbs Ghee in a pressure cooker, add 1 cinnamon, 3 cloves, 2 bay leaf, 1-star anise. Then, add 2 sliced onions, 2 green chilies. Saute the onions, salt, and green chili till they turn to a light brown color.
- Add 1 tablespoon ginger garlic paste, stir fry till the raw smell of the ginger-garlic paste leaves off.
- Add 1/2 cup coriander leaves and 1/2 cup mint leaves, stir fry for few seconds.
- Add 1 chopped tomato and cook till the tomatoes turn mushy, it would take 4 to 6 minutes.
- Add 1.5 teaspoon chili powder, 1 teaspoon turmeric powder, and the freshly ground spice powder, stir and cook till the raw smell of the spices leaves off.
- Add 2.5 cups diced mushroom, saute the mushroom for 4 minutes. Then, add 1/4 cup curd give a Stir.
- Add 1 cup seerga samba Rice, Mix the rice with the masala.
- Add 1 cup of water and 1/2 cup of coconut milk, chopped 1/4 cup mint leaves, and coriander leaves. Check for salt and pressure cook for 2 Hisses. Mushroom Biryani is ready to be served.
Notes
- If you want the perfect biryani, I recommend you to use the seeraga samba rice. It gives you a distinct texture and flavor. However, you can use the rice of your choice but ensure that your rice to water ratio is proportionate.
- Soak the rice for 30 minutes before cooking. This ensures that your rice is cooked just right, – not too hard or not too mushy.
- Rice contains a lot of starch which will cause the rice to stick together, to eliminate the mushy problem rinse the rice until the water runs clear.
- Use a heavy bottom pan or pressure cooker, the nonstick pan helps the protective barrier between rice and the pan.
- Once you chop the mushroom, spread it on some paper towels so that the excess moisture is absorbed. Mushroom tends to release water and this may make your biryani soggy.
- Use a heavy-bottomed pan so that your biryani doesn’t burn or stick.
- Use freshly ground ginger garlic paste to bring out the best flavors in biryani.
- Coconut milk has unique flavors to this biryani, you may use store-bought coconut milk too.
- Category: Maincourse
- Method: stovetop
- Cuisine: indian
Keywords: mushroom Biryani , mushroom biryani recipe, kalan biryani
