Chettinad Mushroom Biryani

Mushroom Biryani is about to become your family’s favorite recipe that goes well with simple raita or practically everything



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) 



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. 



  • 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. 

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