mushroom biryani recipe chettinad style, how to make mushroom biryani

Jump to Recipe
mushroom biryani recipe

chettinad mushroom biryani recipe - spicy vegetarian biryani with mushrooms from the chettinad cuisine.

4.63 from 16 votes
total time:
55minutes

chettinad mushroom biryani recipe with step by step photos – spicy and tasty vegetarian chettinad biryani with mushrooms.

mushroom biryani recipe, chettinad biryani recipe

mushrooms make a regular appearance in our meals and i make many recipes with them. some time back i had made this chettinad mushroom biryani and thus also clicked pics. the taste of this biryani always reminds me of a biryani i had some years back whilst travelling in south india on a train journey. i referred some cookbooks as well as videos and experimented & came up with this recipe. there are many recipes you can make with mushroom-rice combo like:

  1. mushroom pulao
  2. mushroom fried rice
  3. mushroom dum biryani 
  4. ambur biryani with mushrooms 
  5. south indian mushroom biryani (spicy kalan biryani)
  6. dindigul style mushroom biryani
  7. mushroom biryani in cooker

you will need some ingredients like coconut milk and curd/yogurt to make this mushroom biryani. coconut milk can be made a day before or you can even use store bought coconut milk. you can skip the curd, but i would not suggest to skip coconut milk. its an essential ingredient in this recipe. though its best to use both of them.

the chettinad biryani is spicy and thats the hallmark of chettinad cuisine. if you cannot tolerate the heat and spice, then you can cut down on the amount of green chilies. the preparation of this biryani takes some time as both mushrooms and rice are marinated. but the cooking is easy and one pot.

unlike other biryanis, this biryani is not layered and dum cooked, but a one pot recipe like i mentioned above. you can also make the biryani in a pressure cooker. usually seeraga samba rice is used while making most biryanis in south india. but you can also use basmati rice instead of seeraga samba rice. since i do not get seeraga samba rice, i have used basmati rice.

serve chettinad mushroom biryani with onion tomato raita or even a side vegetable salad.

if you are looking for more biryani recipes then do check:

mushroom biryani recipe
4.63 from 16 votes
print

mushroom biryani recipe

chettinad mushroom biryani recipe - spicy vegetarian biryani with mushrooms from the chettinad cuisine.
course main course
cuisine chettinad, south indian
prep time 30 minutes
cook time 25 minutes
total time 55 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

for marinating rice

  • 1 cup heaped basmati rice or seeraga samba rice
  • 1 teaspoon ghee for marinating rice

for ground paste

  • ¼ cup chopped mint leaves (pudina patta)
  • ¼ cup chopped coriander leaves (dhania patta)
  • 3 to 4 green chilies (hari mirch)
  • 3 to 4 medium garlic cloves (lahsun)
  • ½ inch ginger (adrak)
  • ½ tablespoon water

for marinating mushrooms

  • 200 to 250 grams white button mushrooms quartered
  • 3 tablespoon fresh curd (dahi or yogurt)
  • ¼ to 1/3 teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (dhania powder)

other ingredients for mushroom biryani

  • 2 to 2.5 tablespoon oil
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 3 to 4 cloves (lavang)
  • 6 to 7 black pepper (sabut kali mirch)
  • 1 medium to large tejpatta (indian bay leaf)
  • 2 single strands of mace (javitri)
  • 1 small piece of stone flower (dagad phool or pathar phool) - optional
  • 2 marathi moggu (optional)
  • 1 teaspoon fennel seeds (saunf)
  • 2 medium onions Or 100 grams onions - thinly sliced
  • 1 medium to large tomato Or 80 grams tomatoes - chopped
  • ½ to 1 cup water or add as required
  • 1 cup thick coconut milk
  • some chopped coriander leaves or mint leaves for garnish
  • salt as required

how to make mushroom biryani recipe

prepping and marinating rice

  1. first rinse rice very well in water. then soak the rice in water for 30 minutes.
  2. after 30 minutes, drain the rice and add 1 tsp ghee to it.
  3. coat the rice with ghee very well and allow to marinate for 20 to 25 minutes. instead of marinating, you can also saute the rice in ghee lightly.

prepping veggies for mushroom biryani

  1. when you keep the rice for soaking, prep the ingredients. first rinse or wipe dry and then quarter the mushrooms. take the mushroom in a mixing bowl.
  2. slice thinly 2 medium onions. chop 1 medium to large tomato. also chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1/2 inch ginger. also chop mint and coriander leaves.

preparing the ground paste

  1. in a small grinder or chutney grinder, take 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves and the chopped green chilies, garlic & ginger. 

  2. add 1/2 tbsp water and grind to a smooth paste.

marinating mushrooms for mushroom biryani

  1. add the ground paste along with 3 tbsp curd to the chopped mushrooms.
  2. add 1/4 to 1/3 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
  3. gently mix all the ingredients with the mushrooms. cover and keep aside to marinate for 30 to 40 minutes.
  4. take all the whole spices and keep aside.

making mushroom biryani

  1. heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. add the whole spices and saute them till they are fragrant.
  2. then add the sliced onions. stir very well and saute them on a low to medium flame. add a pinch of salt for quick cooking of the onions.
  3. stir often and saute till the onions become golden.
  4. then add tomatoes. stir and saute the tomatoes for about 2 minutes.
  5. add the marinated mushrooms. stir very well and saute the mushrooms for 6 to 7 minutes or till they shrink and you see oil specks on top.
  6. in the bowl there will be some marinade left. add 1 cup water and mix the marinade with the water. 

  7. add water as required depending on quality of rice. you can add from 1/2 to 1 cup water. since I used organic basmati rice, i added 1 cup water.

  8. add this water to the mushrooms.
  9. then add 1 cup thick coconut milk. stir well.
  10. season with salt and stir.
  11. on a medium flame bring the mixture to a boil.
  12. then add the ghee coated rice. stir well.
  13. cover the pot or pan with a lid. check once or twice when rice is cooking.
  14. on sim or low flame cook the mushroom biryani till the rice grains are done. 

  15. it took me 12 minutes for the rice to cook. depending on the thickness and depth of pan, quality of rice and flame intensity, it can take 10 to 12 minutes.

  16. once the rice grains are cooked, cover and allow to stand for 5 minutes before serving biryani. then gently fluff the rice with a fork.

  17. garnish with mint or coriander leaves and serve chettinad mushroom biryani with a side salad or raita.

TRENDING NOW

how to make mushroom biryani recipe

prepping rice

1. first rinse rice very well in water. then soak the rice in water for 30 minutes.

rice for chettinad mushroom biryani recipe
2. after 30 minutes, drain the rice and add 1 tsp ghee to it.

rice for chettinad mushroom biryani recipe

3. coat the rice with ghee very well and allow to marinate for 20 to 25 minutes. instead of marinating, you can also saute the rice in ghee lightly.

marinating rice with ghee

prepping veggies for mushroom biryani

4. when you keep the rice for soaking, prep the ingredients. first rinse or wipe dry and then quarter the mushrooms. take the mushrooms in a mixing bowl.

chopped mushrooms
5. slice thinly 2 medium onions. chop 1 medium to large tomato. also chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and ½ inch ginger. also chop mint and coriander leaves.

onions for chettinad biryani recipe

preparing ground paste

6. in a small grinder or chutney grinder, take ¼ cup chopped mint leaves, ¼ cup chopped coriander leaves, chopped green chilies, garlic & ginger.

ginger for chettinad biryani recipe

7. add ½ tbsp water and grind to a smooth paste.

paste for chettinad biryani recipe

marinating mushrooms

8. add the ground paste along with 3 tbsp curd to the chopped mushrooms. curd can be skipped in the recipe. just marinate the mushrooms with the rest of the ingredients.

mushroom curd for chettinad biryani recipe

9. add ¼ to ⅓ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and 1 tsp coriander powder.

spices for chettinad biryani recipe

10. gently mix all the ingredients with the mushrooms. cover and keep aside to marinate for 30 to 40 minutes.

mushrooms for chettinad biryani recipe

11. take all the whole spices and keep aside. the spices in clockwise order are 1 tsp fennel seeds, 2 green cardamoms, 2 marathi moggu (optional), 1 medium to large tejpatta, 6 to 7 black pepper, 1 inch cinnamon, 3 to 4 cloves, 1 small piece of stone flower (optional) and 2 single strands of mace.

spices for chettinad biryani recipe

making mushroom biryani

12. heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. add the whole spices and saute them till they are fragrant.

spices for chettinad biryani recipe

13. then add the sliced onions.

onions for chettinad biryani recipe

14. stir very well and saute them on a low to medium flame. add a pinch of salt for quick cooking of the onions.

onions for chettinad biryani recipe

15. stir often and saute till the onions become golden.

onions for chettinad biryani recipe

16. add the tomatoes.

tomatoes for chettinad biryani recipe

17. stir and saute the tomatoes for about 2 minutes.

tomatoes for chettinad biryani recipe

18. add the marinated mushrooms.

mushrooms for chettinad biryani recipe

19. stir very well and saute the mushrooms for 6 to 7 minutes.

mushrooms for chettinad biryani recipe

20. in the bowl there will be some marinade left. add 1 cup water and mix the marinade with the water. add water as required depending on quality of rice. you can add from ½ to 1 cup water. since i used organic basmati rice, i added 1 cup water.

making chettinad biryani recipe

21. the mushrooms should shrink and you should see oil specks on top. now add this water to the mushrooms.

making chettinad biryani recipe

22. add 1 cup thick coconut milk.

making chettinad biryani recipe

23. stir well.

making chettinad biryani recipe

24. season with salt.

salt for chettinad biryani recipe

25. stir. check the taste of the gravy/stock and it should taste a bit salty.

making chettinad biryani recipe

26. on a medium flame bring the mixture to a boil.

making chettinad biryani recipe

27. then add the ghee coated rice. mix gently.

rice for chettinad biryani recipe

28. cover the pot or pan with a lid.

making chettinad biryani recipe

29. on sim or low flame cook the mushroom biryani till the rice grains are done. check once or twice when rice is cooking. it took me 12 minutes for the rice to cook. depending on the thickness and depth of pan, quality of rice and flame intensity, it can take 10 to 12 minutes. once the rice grains are cooked, cover and allow to stand for 5 minutes before serving mushroom biryani. then gently fluff the rice with a fork.

hettinad biryani recipe

30. garnish with mint or coriander leaves and serve mushroom biryani with a side salad or raita.

chettinad mushroom biryani recipe, chettinad biryani recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

67 comments/reviews

  1. i just followed the recipe, Mushroom Briyani came really very good and tasty. Thanks for the recipe!!!

    • thanks mano for the review and feedback on chettinad mushroom biryani recipe. happy cooking.

  2. Hi Dassana,

    Just wanted to say that I’ve learnt most of the things I know about cooking from this website. I’ve been cooking something from here nearly twice a week for three years now. You’ve never failed me! Many thanks for being awesome. <3

    • Welcome Megha and thanks a lot for this positive feedback. Glad to know that I could help you in your cooking journey.

  3. wow..!! its came nice..!! <3 <3 thanks to the website..!!

    • Welcome Ilakya

  4. Hi! I wanted to say that I looovvee pretty much all the recipes of yours that I have tried and your blog is my go to blog for everything from comfort quick dinner ideas to festive delicacies! I loved your Chettinad Biryani recipe. Just made it for a potluck party with my German friends. It came out amazing! I have a question though, what is the logic of marinating uncooked rice with ghee? Does it really have any affect? Thanks!

    • thanks a lot manasa. nice to know. ghee coats the rice grains well and do not allow them to be sticky when getting cooked. also gives a good aroma.

  5. Nice and easy recipe
    I have a question though. If I don’t want to add mushrooms, what can I substitute them with?

    • Neha Y, You can use mix veggies.

  6. Lovely recipe. Turned out nice

    • Thanks Blessy

  7. thank you for your recipes

    • Welcome Pallavi

  8. I got addicted to your website…… What more can I say, the first point of reference to me and also as a recommendation to my friends /family…
    I have tried many of your recipes and all have turned out to be good ones…
    The best thing I like about your website is STEPWISE PICS … They are very helpful
    Keep exploring 🙂

    • Thanks Kalyani for this awesome feedback. Glad to know that you like the recipe and their presentation.

  9. I made this today and it was absolutely delicious. The coconut milk makes the biriyani rich and I feel it is one of the main ingredients to complete this dish. Thank​you for sharing such a wonderful recipe.

    • Welcome Trisha. Thanks for sharing your positive feedback and the inputs.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible