after having south indian mushroom biryani most of the times for lunch at the pepper vine cafe at the isha yoga center in coimbatore, india….. we have got addicted to it.
in tamil language this is known as kalaan biryani. what was served at the cafe was spicy and hot biryani. when we came back i wanted to try making the biryani at home.
i searched for the mushroom biryani recipe on the mother of all search engines – google and came across many. finally i decided to adapt the recipe from chef kannan’s video on youtube.
chef’s recipe is made without any oil, so good for heart patients. i made the mushroom biryani both with and without oil on separate occasions.
to be honest, i liked the one made with oil. the frying of the masala in the oil does impart a lot of taste and flavours which does not come out so well in the oil free version.
below are pics of both the oil free and the oil versions of the mushroom biryani. the left pic is of the oil-free version and the right is the oil version.
the whole video is in tamil language and i could not understand a thing. since i am a visual person, i could only relate with the imagery in the video. i have made some changes to the recipe as always. i make this biryani atleast one or twice a week.
the mushroom biryani came very close to the one served at the isha yoga center cafe. this south indian mushroom biryani pairs very well with a kuchumber or plain onion-tomato raita. you don’t need anything else.
if you are a mushroom lover like us, then here are some recipes for you that are quick enough to be made as well as quick enough to get over. instead of giving text links, i thought it would be a nice idea to give picture links. hope you guys like this.
mushroom biryani recipe details below:
- 2 cups rice
- 4.5 cups water
- 200-250 gms mushroom
- 2 large tomatoes
- 1 large onion
- 1 or 2 green chili
- ½ tbsp ginger garlic paste
- 1 cup mint + coriander leaves
- ½ tsp pepper powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp red chili powder
- ½ or 1 tsp garam masala powder
- 1 sprig of curry leaves (optional)
- 1 cinnamon
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- pinch of mace/javitri (optional)
- 4-5 cloves
- 3-4 small cardamom
- 2 bay leaves
- 1 small star anise
- heat oil in a pan.
- fry all the whole spices mentioned above till they become fragrant.
- now add the onion and fry them till they become transparent.
- now add the tomatoes, ginger-garlic paste, curry leaves, green chilies, half of the mint-coriander leaves and all the spice powders.
- fry for 2-3 minutes.
- now cover the pan and cook the masala.
- make sure the masala does not get burnt.
- remove after some minutes and stir.
- when the masala is all one and the tomatoes are all cooked & mushy, add the chopped mushrooms.
- saute for 2-3 minutes.
- add 4 cups water and stir.
- cover the pan with a lid and let the mushrooms cook for some 4-5 minutes.
- add rice and mix well.
- add salt and the remaining half of the mint-coriander leaves.
- cover and cook till the rice is done.
- while serving mushroom biryani garnish with some mint or coriander leaves.