Chettinad Biryani Recipe (Vegetarian)
Head to Tamil Nadu in South India, which is also the region of the Chettiar community that is known for its robust and versatile food. And when we are talking about this food culture, how can we not mention about the famous Chettinad Biryani? My recipe of this biryani version is a spicy flavorful vegetarian one made with basmati rice, fresh mushrooms, yogurt, plenty of spices, herbs and coconut milk. The mushrooms add a good deal of umami flavor and a meaty texture to the biryani! Try it to know.
About Chettinad Biryani
Mushrooms make a regular appearance in my family meals. So, many of my favorite recipes include this earthy ingredient.
On this post, I have shared a delish, robust and complex-flavored recipe of Chettinad Biryani made with mushrooms, yogurt, spices and coconut milk as the base.
Chettinad Biryani hails from the Chettinad region of Tamil Nadu, home to the Chettiar community known for its vibrant culture, distinctive architecture, and, most notably, its bold and flavorful cuisine.
This biryani, like many dishes of the Chettinad culinary repertoire, is a harmonious blend of the community’s trade influences, local ingredients, and traditional cooking techniques.
This Chettinad Biryani has a complex flavor and is quite spicy. Usually, the South Indian version of biryanis are one-pot recipes and not cooked in layers or dum-cooked, like this traditional Veg Biryani. My recipe will give you a really flavorsome biryani which will keep you longing for more.
To make this particular Chettinad Biryani recipe, you will need a few key ingredients, including Coconut Milk and Curd or yogurt. You can make your coconut milk a day before or you can even use store-bought one.
The curd or yogurt can be skipped, if needed. However, I would not recommend skipping the coconut milk, as it is an essential ingredient in this recipe.
To make this Chettinad Biryani in the Instant Pot or in a stove-top pressure cooker, do read my FAQ section below or the notes section of the recipe card.
If you love different varieties of biryanis made with mushrooms, have a look at this South Indian style vegan recipe of Mushroom Biryani.
How to make Chettinad Biryani
Soak & Prep Rice
1. First, rinse 1 heaped cup rice well in water. Then, soak it in water for 20 to 30 minutes.
You can use any kind of non-sticky white rice. I have included basmati rice but the South Indian variety of seeraga samba rice also works well.
2. After 20 to 30 minutes, drain the rice of all the water. Add 1 teaspoon ghee to the soaked rice grains.
3. Next, coat the rice with ghee, then allow the rice to marinate for 10 to 15 minutes.
Note: Instead of marinating the rice, you can also sauté the rice in ghee lightly.
Prep Other Ingredients
4. While the rice soaks in water, prep your other ingredients. First, rinse or wipe dry 200 to 250 grams button mushrooms. Then, quarter them and place in a mixing bowl.
5. Next, thinly slice 2 medium onions. After that, chop 1 medium to large tomato.
At this point, you can also go ahead and chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1 inch ginger. Additionally, you can chop mint leaves and cilantro as well.
Note: If you are worried about the spice level, you can add fewer green chilies to the recipe.
Make Green Paste & Marinate
6. Now, in a small grinder or chutney grinder, combine ¼ cup chopped mint leaves, ¼ cup chopped cilantro, 2 to 3 teaspoons chopped green chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.
7. Then, add ½ to 1 tablespoon water and grind to a fine and smooth paste.
8. Next, add the ground green paste along with 3 tablespoons curd (or yogurt) to the chopped mushrooms.
Note: Curd can be skipped in the recipe. Just marinate them with the rest of the ingredients.
9. After that, add ¼ to ⅓ teaspoon turmeric powder, ½ teaspoon red chili powder or cayenne, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.
10. After that, gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.
11. Now, take all the whole spices and set aside.
Note: Below the spices are photographed in clockwise order:
- 1 teaspoon fennel seeds
- 2 green cardamoms
- 2 kapok buds (Marathi moggu), optional
- 1 medium to large tej patta (Indian bay leaf)
- 6 to 7 black peppers
- 1 inch cinnamon
- 3 to 4 cloves
- 1 small piece of stone flower, optional
- 2 single strands of mace, optional
Fry & Sauté
12. Now, heat 2 to 2½ tablespoons oil in a thick-bottomed pot or pan. Lower the heat, add the whole spices and sauté until they are fragrant.
Use any neutral oil. You can also make the biryani with coconut oil.
13. Now, add about ¾ to 1 cup thinly sliced onions.
14. Then, stir well and sauté the mixture on low to medium heat. Add a pinch of salt for quick cooking of the onions.
15. While you cook, stir often. Continue to sauté until the onions become golden.
16. Then, add ½ cup chopped tomatoes.
17. Now, stir and sauté the tomatoes on medium-low to medium heat for about 2 minutes.
18. Next, add the marinated mushrooms.
19. Then, stir well again and sauté them for 6 to 7 minutes.
20. Now, in the bowl, with a little bit of the marinade left, add 1 cup water. Then, mix the marinade with the water.
Note: Add water as required depending on the quality of rice. You can add from ½ to 1 cup water. For example, I used organic basmati rice, so I added 1 cup water.
21. Keep an eye on the mushrooms. When they have shrunk and you can see oil specks on top of the mixture, it is time to add the water + left over marinade mixture.
Make Chettinad Biryani
22. Then, add 1 cup thick coconut milk.
23. Now, mix and stir well.
24. Then, season with salt.
25. Continue to stir.
Note: At this point, check the taste of the stock. It should taste a bit salty.
26. Then, on medium heat, bring the mixture to a boil.
27. Next, add the ghee-coated rice and mix gently.
28. After that, cover the pot or pan with a lid.
29. Then, allow the biryani to simmer on a medium-low heat until the rice grains are cooked well. Make sure you check once or twice, while the rice is cooking.
Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving the biryani.
Cook times may vary: It took me 12 minutes for the rice to cook. Depending on the thickness and depth of the pan, quality of rice and heat level, it can take 10 to 12 minutes.
Serving Suggestions
So like most other biryanis, this biryani is best paired with a cooling raita. Opt to make any of your favorite raita. While I always go for Cucumber Raita or the classic Onion Tomato Raita, you can choose raitas like Boondi Raita or Mint Raita. Simple plain curd (yogurt) also tastes good.
You can also pair with some kachumber or onion and lemon salad, if you like. A bowl of plain curd also tastes good.
This biryani has a lot of spices and is really flavorful. So, I would recommend serving it without any curry or gravy. You can also enjoy the biryani as is without any sides.
Storage & Leftovers
Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container. While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.
About Chettinad Cuisine
The Chettinad region historically was the heart of the Chettiar community, a prosperous merchant class who traveled extensively across Southeast Asia for trade.
This extensive travel led to the assimilation of various culinary elements from countries like Burma (now Myanmar), Malaysia, and Indonesia.
The spices and techniques they encountered abroad were incorporated into their traditional recipes, creating the bold, spice-rich dishes like this Chettinad Biryani and more.
Biryani itself has Persian roots and was introduced to India by the Mughals. Over time, it evolved into numerous regional variations across the country, with each region adapting the dish to its local palate and available ingredients.
The Chettinad Biryani emerged as a response to the Tamil Nadu region’s love for strong, aromatic spices, coconut, and tangy flavors.
Unlike other biryanis that usually heavily rely on yogurt or cream, my Chettinad Biryani incorporates the region’s iconic masalas and coconut milk.
The dish typically uses seeraga samba rice, a short-grained variety unique to Tamil Nadu, prized for its ability to absorb flavors and maintain a delicate texture. As you must have seen above, I have used basmati rice in my recipe.
Expert Tips
- Choice of rice: This biryani tastes great with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then use any non-sticky variety of short-grained or medium-sized rice.
- Adding spices: For the best taste, I would suggest to use all of the spices listed in the recipe. However, if you have trouble finding some of the ingredients, you can skip kapok buds, stone flower and mace.
- Use of herbs: The recipe has mint and cilantro (coriander leaves). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves, if you do not have these or swap with fresh parsley. Omit curry leaves if you do not have them. In all these cases the flavor will be different.
- Vegan options: Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, add 1 teaspoon of lemon juice to the rice after adding water. Additionally, use a neutral oil in place of ghee.
- Add vegetables: You can make the biryani with your choice of mixed vegetables.
FAQs
Is Chettinad Biryani spicy?
Chettinad Biryani is known for being spicy. But if you cannot tolerate the heat, then you can always cut down on the number of green chilies.
How do I make this biryani in a pressure cooker on the stovetop?
Follow the sautéing instructions in a 3-liter pressure cooker. Add 1 cup coconut milk and ½ to ¾ cup water. Season with salt.
Pressure cook on medium to medium-high heat for about 1 to 2 whistles or 7 to 8 minutes. When the pressure falls naturally in the cooker, open the lid. Fluff and serve.
Can I cook this biryani in the Instant Pot?
Of course. Using the sauté function, sauté the ingredients in the steel inner pot of your Instant Pot, before adding the liquids. Add 1 cup coconut milk and ½ cup water. Season with salt and combine well.
Then, seal tightly with the Instant Pot lid and position the valve to sealing position. After that, pressure cook on high for 5 minutes.
When you hear the beep sound after the pressure cooking is complete, wait for 8 to 10 minutes and then do a quick pressure release.
Step by Step Photo Guide Above
Chettinad Biryani Recipe (Vegetarian)
Ingredients
Marinating rice
- 1 cup (200 grams) basmati rice (heaped) – or use seeraga samba or kaima rice
- 1 teaspoon Ghee – for marinating rice
Green masala
- ¼ cup mint leaves – chopped
- ¼ cup coriander leaves – chopped (cilantro)
- 3 to 4 green chilies
- 3 to 4 garlic cloves – small to medium-sized, peeled
- 1 inch ginger – peeled
- ½ to 1 tablespoon water
Marinating mushrooms
- 200 to 250 grams white button mushrooms – quartered or sliced
- 3 tablespoons Curd (yogurt)
- ¼ to ⅓ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Red Chilli Powder or cayenne pepper
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder (ground coriander)
Other ingredients
- 2 to 2.5 tablespoons oil – any neutral tasting oil or coconut oil
- 1 inch cinnamon
- 2 green cardamoms
- 3 to 4 cloves
- 6 to 7 black peppercorns
- 1 tej patta – medium to large-sized (Indian bay leaf)
- 2 thin single strands of mace – optional
- 1 stone flower – tiny piece, (dagad phool or pathar phool) – optional
- 2 kapok buds (marathi moggu) – optional
- 1 teaspoon fennel seeds
- ¾ to 1 cup (100 grams) onions – thinly sliced
- ½ cup (80 grams) tomatoes – chopped
- ½ to 1 cup water or add as required
- 1 cup Coconut Milk – thick, can use lite coconut milk
- salt as required
Garnish
- 2 to 3 tablespoons coriander leaves – chopped or 1 to 2 tablespoons chopped mint leaves
Instructions
Soaking Rice
- First rinse rice very well in water for a couple of times. Then soak the rice in water for 20 to 30 minutes.
- After 20 to 30 minutes, drain the water from the rice grains. Add 1 teaspoon ghee to the soaked rice.
- Mix and coat the rice with ghee very well and allow to marinate for 10 to 15 minutes. Instead of marinating, you can also sauté the rice in ghee lightly in a pan on low heat.
Preparing Veggies
- When you keep the rice for soaking, prep the remaining ingredients. First rinse or wipe dry and then quarter or slice the mushrooms. Transfer them to a mixing bowl and set aside.
- Slice thinly the onions. Chop the tomato. Also chop the green chilies, garlic cloves and ginger. Chop mint and coriander leaves as well.
Making Green Paste
- In a small grinder or chutney grinder, take the chopped mint leaves, coriander leaves, green chilies, garlic and ginger.
- Add ½ to 1 tablespoon water or as required. Blend to a smooth paste.
Marinating With Green Paste
- Add this ground green paste with the curd to the chopped mushrooms.
- Sprinkle turmeric powder, red chilli powder, garam masala powder and coriander powder.
- Gently mix all the ingredients. Cover and set aside to marinate for 20 to 30 minutes.
Sautéing Aromatics
- Heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. Add the whole spices and fry them for a few seconds or until they are fragrant.
- Then add the sliced onions. Mix very well and sauté them on a low to medium heat. Add a pinch of salt for quick cooking of the onions.
- Stir often and sauté until the onions become golden.
- Add tomatoes. Stir and sauté the tomatoes for about 2 minutes.
- Add the marinated mushrooms. Mix very well and sauté them for 6 to 7 minutes or until they shrink and you see oil specks on top.
- In the bowl here 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. I used organic basmati rice, so I added 1 cup of water.
- Add this marinade mixed water to the mushrooms in the pan. Also add 1 cup coconut milk. Mix very well.
- Season with salt and stir. On a medium heat bring the mixture to a boil.
Making Chettinad Biryani
- Then add the ghee coated rice. Mix again gently.
- Cover the pot or pan with a lid. Check once or twice when rice is cooking.
- On a medium-low heat cook until the rice grains are tender and soft.
- 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 about 10 to 12 minutes to cook rice.
- Once the rice grains are tender, cover and allow to stand for 5 minutes before serving Chettinad Biryani. Then gently fluff the rice with a fork.
Serving & Storage
- Garnish with mint or coriander leaves and serve Chettinad Biryani with a side salad or raita of your choice.
- Any leftovers can be stored in the refrigerator for one day. Keep the biryani in a covered container.
- While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.
Notes
- This Chettinad Biryani tastes good with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then make the biryani with any non-sticky variety of short-grained or medium-sized rice.
- For the best flavor and taste, I would suggest to use all spices. But due to non availability, skip kapok buds, stone flower and mace.
- Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon lemon juice to the rice after adding water. Use a neutral oil in place of ghee.
- Cremini and shiitake mushrooms also taste great in this recipe. You can include a combination of various varieties of edible fresh mushrooms.
- The recipe includes mint and coriander leaves (cilantro). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves if you do not have these or swap with fresh parsley. Skip curry leaves if you do not have them. In all these cases the flavor will be different.
- Depending on the quality, age of rice and the water content in coconut milk, the amount of water will vary. Usually for 1 cup of basmati rice, 2 cups of liquids work well when cooking in a pan or pot.
- Do rinse the rice grains well so that the water is clear of starch. This will help in making the cooked rice grains non-sticky.
Nutrition
Chettinad Biryani recipe from the archives was first published on July 2015. It has been republished and updated on December 2024.
Thank you for sharing your knowledge and may God bless you. This recipe is great. I doubled it and served it with cucumber raita and my grandchildren enjoyed it. Lots of love for sharing all your recipes which are always perfect.
Thank you so much for the lovely comment and blessings. I’m really happy to hear your grandchildren enjoyed the meal. Cucumber raita is such a refreshing side! Much love and gratitude.
Super tasty recipe. I made chettinand style and it came out very yummy.
Thanks for your feedback on the recipe as well as the rating.
The one-pot version of this recipe is one of my favourites from this blog, because despite being much less work than a “real” biryani, it’s so flavourful and satisfying !
Yes agree on this and thanks for the lovely feedback on the recipe.
Excellent Recipe. I prepared and tasted awesome.
Thank for the feedback and glad to know.
Dear Dassana,
Namaste.
I absolutely love this wonderful recipe. Thank you so very much for sharing it with the world. I have cooked two recipes (mushrooms biryani and Tawa pulao) for these two days both recipes are delicious!! I will keep cooking using your website cuisines recipes. I use as a side my home made whole milk cottage cheese (curd). It tastes so good along with your recipes.
God bless you.
namaste maria, firstly thanks for this lovely comment. sure and do let me know how the recipe turn out for you, whenever you get time. a side of cottage cheese goes well with most rice-based dishes. thanks for the rating too and your kind wishes.
Hi Dassana,
Thanks for all the wonderful & simple recipes that you’ve put in the blog. Your blog has become one stop destination for me for all cooking questions & recipes. I started making biryani, sweets etc by following your blog and the feeling of feeding the family with home made recipes is wonderful. Thanks for making it happen.
thanks for this lovely comment nagamani. felt good reading it. i agree it does feel good to feed the family with home cooked food.
most welcome and happy cooking.
Hi Dassana,
I made this mushroom biryani and it turned out amazing. Thanks for this wonderful recipe and very clear step by step instructions.
-Meera
thanks meera for the feedback and rating on mushroom biryani. happy cooking.
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.
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.
wow..!! its came nice..!! <3 <3 thanks to the website..!!
Welcome Ilakya
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.
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.
Lovely recipe. Turned out nice
Thanks Blessy
thank you for your recipes
Welcome Pallavi
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.
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. Thankyou for sharing such a wonderful recipe.
Welcome Trisha. Thanks for sharing your positive feedback and the inputs.
hi dassanna, I’m glad to try out your recipes which outcomes vast varieties and delicious food and serve to my family, accordingly all my family members are turned out to be your Fan’s. Thanks for all your efforts.
welcome sowmyavenkatesh. thanks for your kind words. i felt good reading your comment.
I followed u …..Mushroom chettinad was too good actually I can say..no need of nonveg……and also I cooked kadhai mushroom…..n neer dosa…..most of d time I follow u…….and all d recepies r come out superb…..thank u Dasana……..best wishes for u always……
thanks rinky for the positive reviews on the recipes. also thanks for your wishes. happy cooking.
Amazing recipe. I tried it and it came out superb. Thanks
welcome and thanks for positive views.
I just made this recipe replacing mushrooms with veggies… and it came out fabulously. thank you dassana 🙂
welcome always aparna, thanks for positive views.
Looking forward to cooking tomorrow! Thanks to you, I now have my meals planned at least a day in advance. I shall let you know how it goes. 🙂
Also, just felt like letting you know that I’m going to make your masala chai right now!
thankyou so much lorraine do let us know how your chai was?
My chai was perfect !! Thank you 🙂
welcome and thankyou lorraine.
About a month ago (that’s when I found your blog), I’d never thought I’d be able to make a dish like this. My family and I loved the biryani. The flavour was amazing. Thank you so much!
pleased to know this lorraine thankyou for your positive feedback 🙂
About a month ago (that’s when I found your blog), I’d never have thought I’d be able to make a dish like this! My family and I loved the biryani. There flavours were amazing. Thank you so much!
welcome and thankyou so much lorraine 🙂
Thank you for your recipes. I’ve used many of them for making delicious food. This particular recipe is one of the many brilliant ones. The instructions are clear as can be and every point categorised to make cooking a pleasure. Thank you for this excellent recipe collection and for spending efforts to put it together. Is there a way to make donations to this website? For all your hardwork i think people will be willing to donate much like we do to Wikipedia.
Welcome SRINIVAS. Thanks a lot for sharing this awesome feedback as well as for this sweet gesture. Right now, the website is self sufficient because of Ads. So ethically its not right for us to accept donation. On our behalf you can donate to someone who is needy. We often get such request but we always suggest the same. Readers love, support and encouragement is more than enough and we are grateful to our readers for their blessings and support. Thanks once again to you and readers like you.
Hii!! I liked the recipe very much. one thing I want to ask is can I add mixed veggies along with mushrooms….?
thanks anurakta. yes you can add mixed veggies.
Tired this recipe. Result good.Thank you.
welcome always arul 🙂
Thank you very much Dassana , your recepies are superb. I have tried quite a few and every time they turned out to be good . Family loves them ,lifesavers when guests come over .
pleased to know this jyothi 🙂 and glad to know you liked the recipe. surely try more and do share your views and thankyou.
Thank you very much Dassana for the detailed steps and pics. I tried out this recipe. My daughter and mother loved it. I have also tried out your veg fried rice, gobi manchurian, mushroom manchurian, malai kofta, gobi masala and paneer lababdar recipes. They were all received well. So now I look for all veg recipes in your site only!
glad to know you have tried so many recipes from our food blog 🙂 thankyou for trying them and for your kind words.
Hi..its v nice recipe. I just wanted to ask whether we can replace paneer in this.
I mean replace mushroom with paneer and if not wat else can be used?
yes you can. but for paneer, you will have to pan fry it first and then add once the biryani is cooked. mix the paneer with the biryani lightly. you can also use mixed veggies (carrots, beans, peas, cauliflower, broccoli and potatoes) or aubergines instead of mushrooms.
Soooooo nice lovely
Is stone flower the same thing as Black stone flower? Is this something i find fresh or dried at Indian market? Also you have listed both mint and cilantro but end instructions call for one or the other? Do you use both? When using store bought yogurt do I want a thick style greek yogurt? If I source yogurt at an Indian store what am i asking for, is there a specific name/type
yes it black stone flower. these are dried. they are not sold fresh. for garnish, you can use either mint or cilantro. for the green ground paste, both are added. you can use greek yogurt instead of fresh curd that is added in the recipe. at the indian stores, just tell them curd or ‘dahi’ and they will be able to help you.
odd, i asked at my indian market and they had no idea what stone flower was… pretty good size market to, did not see in spice isle. thanks for the response!
they may not know 🙂 as stone flower is basically used in the western and south indian states of india, typically in maharashtra and tamil nadu. in fact even some folks living in the northern parts of india, won’t know about stone flower. i think you can try amazon or some indian spice store online. they may have it.
Loved it! The best Biryani recipe i have ever made. Thanks Dasanna 🙂
Thanks for the awesome feedback Sindhu.
One of the best Biryani’s i have had in my life 🙂 Thank you Dassana
Just one friendly note that you increase the preparation time. I took atleast 30 mins more than what is on the website.
I will update. Will check the pics and update the time.
I tried this recipe today. It turned out to be amazing. One of the best dishes I have ever tried making. Thank you dassana. Your blog is such a saviour. I can’t thank you enough for your wonderful recipes. Lots of love and good wishes to you! 🙂
thank you nandita for this great feedback and also your kind wishes 🙂
looks very rich and tasty..
Hi Dassna I have to say that your recipes are a hit with all of my family members. I introduced it to my parents and sister some time back and it has become all of ours go to reference for recipes. Paneer, chole and what not with a distinctly different taste everytime!! Thanks for this lovely website.
Also can the coconut milk be substituted with something else? I know it will alter the taste completely but coconut milk is not handy at our home.
thanks a lot. also thanks for sharing the website with your parents and sister. you can skip coconut milk. while researching i do came across recipes that do not use coconut milk. only water is added. what i felt was coconut milk subdues the fieriness of the dish to some extent. it kind of balances the spiciness. with coconut milk the taste is different, then when made with water. since you do not get coconut milk, just skip it. you can add overall 1.5 to 2 cups of water depending on the rice you will be using.
Beautiful receipe dassana. Will try shortly and send you the pics
thanks pooja 🙂
I don’t eat mushrooms wht can i add in place of it..thnk u
riya, you can add mix chopped vegetables that we add in pulao or biryani. about 1.5 cup chopped veggies will be fine. you can also make with only brinjal/baingan.
Very scientific in your instruction Dassana. Better than TV chefs and Utube presenters. I do not have clue what a stone flower is nor marathi moggu. What is its Tamil name .
You will make very good instructor. Best of luck for sharing you hard earned knowledge.
Thanks Dr C P Thiagarajah for your kind words. Stone flower is also called as biryani flower. i don’t know the tamil name.