south indian mushroom biryani recipe | spicy kalan biryani recipe

spicy and hot mushroom biryani from south indian cuisine.
RATE RECIPE
4.83 from 17 votes

south indian mushroom biryani recipe with step by step photos – a spicy, hot and super delicious south indian style mushroom biryani recipe.

mushroom-biryani-oil-free

first time we had a taste of this mushroom biryani at the pepper vine cafe during our visit in isha yoga center of sadhguru jaggi vasudev. there in tamil language this was called as as kalan biryani. what was served at the cafe was a spicy biryani. when we came back i wanted to try making the biryani at home.

i searched for the mushroom biryani recipe on the web and came across many. finally i decided to adapt the recipe from this youtube video. the original recipe is made without any oil, so good for heart patients. i made this 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 flavor to the biryani. 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.

mushroom biryani

after that i made this mushroom biryani many times and every time it was a winner. this is not a layered biryani. there is a layered mushroom dum biryani recipe already posted.

few more recipes you can make with mushroom and rice combo are:

this is a really spicy mushroom biryani. so if you cannot tolerate spicy food, then do cut down on the ginger-garlic paste, red chili powder, green chilies, black pepper powder and garam masala powder.

this mushroom biryani recipe came very close to the one served at the isha yoga center cafe. this south indian mushroom biryani pairs very well with a kachumber or plain onion-tomato raita, as the yogurt tones down the spiciness and balances the heat of the biryani. in fact you can also serve this biryani with just plain curd/yogurt.

mushroom biryani recipe

south indian mushroom biryani recipe

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course:main course
Cuisine:south indian
Calories:559kcal
Servings (change the number to scale):2
4.83 from 17 votes
mushroom biryani recipe
spicy and hot mushroom biryani from south indian cuisine.

INGREDIENTS FOR south indian mushroom biryani recipe

(1 CUP = 250 ML)

main ingredients for mushroom biryani

  • 1 cup heaped basmati rice, 200 gms
  • 2 cups water, add more if required
  • 200 grams white button mushrooms
  • 1 medium onion, about ½ cup finely chopped onion
  • 1 medium tomato, about ½ cup tightly packed finely chopped tomatoes
  • 1 or 2 green chilies, finely chopped
  • 2 teaspoon ginger-garlic paste, about 5 to 6 garlic and 1 inch ginger crushed in a mortar-pestle
  • ¼ cup tightly packed chopped mint leaves
  • ¼ cup tightly packed chopped coriander leaves
  • 8 to 10 medium sized curry leaves
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • 1.5 teaspoons coriander powder (dhania powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • 2 to 3 tablespoons oil
  • salt as required

whole spices for mushroom biryani

  • ¾ teaspoon cumin (cumin)
  • ¾ teaspoon fennel seeds (saunf)
  • 1 inch cinnamon (dalchini)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamoms (choti elachi)
  • 2 to 3 single strands of mace (javitri)
  • 1 small to medium tej patta
  • 1 star anise (chakri phool)

HOW TO MAKE south indian mushroom biryani recipe

preparation for south indian mushroom biryani

  • soak rice in enough water for 30 mins. 
  • after 30 minutes drain the rice and keep aside.
  • so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.

making south indian mushroom biryani

  • heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.
  • when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
  • fry the spices till fragrant for a few seconds.
  • then add chopped onions and saute till translucent.
  • next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
  • stir well. saute this mixture till the tomatoes soften.
  • then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
  • stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
  • add sliced mushrooms. stir again.
  • saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
  • then add water. bring the mixture to a simmer.
  • add the rice. add rest of the mint+coriander leaves. stir.
  • season with salt. check the taste of the stock and it should taste a bit salty.
  • cover the pan with a lid. on a low flame cook the mushroom biryani till the rice grains are cooked well and all the water is absorbed. 
  • in case if the rice grains are not cooked and the water has dried up, then add about ¼ to ½ cup water of more if required. 
  • you have to keep on checking the rice a couple of times to see if the water dries up or not. 
  • once done, allow the mushroom biryani to sit for 5 minutes. then open the lid and gently fluff the rice.
  • serve this mushroom biryani with onion-tomato raita.

RECIPE TIPS

i have made the biryani with button mushroom because thats the only variety of mushroom we get here. you can make this mushroom biryani with any variety of mushrooms.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make south indian mushroom biryani

1. first rinse and then soak 1 heaped cup basmati rice in enough water for 30 mins.

making mushroom biryani recipe, making kalan biryani recipe

2. after 30 mins drain the rice and keep aside.

making mushroom biryani recipe, making kalan biryani recipe

3. so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.

making mushroom biryani recipe, making kalan biryani recipe

4. heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned while cooking.

making mushroom biryani recipe, making kalan biryani recipe

5. when the oil becomes hot, add all the whole spices – fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.

making mushroom biryani recipe, making kalan biryani recipe

6. fry the spices till fragrant for a few seconds.

making mushroom biryani recipe, making kalan biryani recipe

7. then add chopped onions and saute till translucent.

making mushroom biryani recipe, making kalan biryani recipe

8. next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.

making mushroom biryani recipe, making kalan biryani recipe

9. stir well.

making mushroom biryani recipe, making kalan biryani recipe

10. saute this mixture till the tomatoes soften.

cooking mushroom biryani recipe

11. then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.

making mushroom biryani recipe, making kalan biryani recipe

12. stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.

cooking mushroom biryani masala

13. add sliced mushrooms.

mushrooms for making mushroom biryani recipe

14. stir again.

making mushroom biryani recipe, making kalan biryani recipe

15. saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.

sauting mushroom biryani recipe

16. then add water.

making mushroom biryani recipe, making kalan biryani recipe

17. bring the mixture to a simmer.

making mushroom biryani recipe

18. add the rice.

making mushroom biryani recipe, making kalan biryani recipe

19. add rest of the mint+coriander leaves.

making mushroom biryani recipe, making kalan biryani recipe

20. stir.

mushroom biryani, south indian mushroom biryani recipe, kalaan biryani recipe

21. season with salt. check the taste of the stock and it should taste a bit salty.

making mushroom biryani recipe, making kalan biryani recipe

22. cover the pan with a lid. on a low flame cook the mushroom biryani till the rice grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then add about ¼ to ½ cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. depending on the size and quality of the pan, you may need to add more water while cooking the mushroom biryani.

mushroom biryani recipe, kalan biryani recipe, south indian mushroom biryani recipe

23. once done, allow the mushroom biryani to sit for 5 minutes. then open the lid and gently fluff the rice.

mushroom biryani recipe, kalan biryani recipe, south indian mushroom biryani recipe

24. serve this south indian mushroom biryani with onion-tomato raita.

mushroom biryani recipe, kalan biryani recipe, south indian mushroom biryani recipe


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

101 comments/reviews

  1. Hi . I have always lived your recipies and many have turned out to be amazing . I just have a doubt . Can we add biryani masala to this? Also I havve been using 1:1.5 ratio in a electric rice cooker and my biriyani/pulao turns out dry . What’s is the mistake I am making . Thanks in advance !

    • thanks runalini. you can add biryani masala. 1/2 to 1 teaspoon as per how strong you want the flavors to be. in a rice cooker, i usually add more water as if less water is added, the rice becomes dry. i add 1:2.25 for basmati rice which has been soaked for 30 minutes. so you can try adding 2 cups water first for 1 cup of rice. if the rice is still dry, then increase to 2.25 cups.

  2. Delicious quick recipe. Prepared it several times with oyster, button,quinoa etc. Loved it and become my fav. Comes perfect every time even when i omit mint leaves and cilantro if not available. Tastes the best if follows the same recipe and mint just enhances the taste of biriyani. Suggested few of my friends to try too. Thank you!!

  3. Hi Dassana
    I love your recipe works perfect for all sorts of veggies not just mushroom.pictures really helps.Well done and thanks for sharing this recipe☺

  4. Hi Dassana!

    I was wondering if the recipes from this website are also available as a cooking book that I can purchase (instead of printing the recipes one by one). As an European learning to cook South Indian food, your step by step recipes are a real blessing!

    • Thanks Emilia for your kind words. We don’t have a cookbook. But I never thought that people will be printing the recipes. So to save paper, we might consider making a cookbook in future.

  5. Made mushroom biryani first tym by following your recipe in pressure cooker and reduced the water quantity to 2 cups . Was super delicious … My family loved it . Thank you dassana 🙂

  6. Hi Dassana,
    I owe you one!! I chanced upon your site after searching for “mushroom biryani” as my dad wanted to have it after trying it out from one of his colleague’s place.. Tried it today and it came out awesome..!!!

    P.S: My parents have started trusting my cooking abilities after tasting this biriyani… Thanks to you.. 😉 will sure try out more of your recipes

    • sowmya surely try more recipes and look forward for more feedbacks from you. thank you for your positive feedback. glad to know your parents liked the biryani made by you, wish you all the best in life.

  7. Hi
    I usually add 1.5 cups of water to 1 cup of basmati rice. Wouldn’t 2.5 cups make it more soft?
    Thanks in advance

    • it depends on the quality of basmati rice. organic basmati rice takes a longer time to cook. also if pressure cooking, then 1.5 to 2 cups is fine, but when cooking in a pan or pot, it can take up to 2 to 2.5 cups water. as a family too, we prefer softer cooked grains rather than al dente grains.

  8. Hi Dasanna,
    I tried this recipe yesterday and the biryani came out yummylicious. I used half the quantity of rice but kept the amount of spices same,just the right spice level for us.
    Thanks for a wonderful recipe.

  9. I have been following this recipe and making it for a while now. Thank you so much for this. This has become my family’s comfort food : )

  10. Hi…I made palak mushroom and paneer bhurji gravy as per your recipes. Both of them were awesome. Today I am going to try mushroom biryani as well. thanks a lot!

  11. If making without oil, do we have to dry roast mushroom? Can you tell me wat else do I have to follow.. The video in the link doesn’t work here at US..
    Made the oil version already.. Was a hit here.. Thanks for the wonderful recipe..
    I keep wondering how you come up with such pretty recipes, the never-fail recipes with precise measurements and ofcourse the speaking photographs!! Just addicted to your space..

    • thank you ashritha. no need to roast the mushrooms. just add the mushrooms in the onion-tomato-spice base and then saute it for 4 to 5 minutes. just the add the spices first without oil and roast till they are fragrant. then add the onions. stir very well. then add the tomatoes and the rest of the ingredients. cover and simmer for some minutes till the tomatoes and onions are cooked. then follow the recipe. i checked the video link and the channel behind the video have made it private. if possible i will update the link.

  12. I tried this today n it turned out to be yumm…love all ur recipes….i’m still learning to cook (mom of 2 though :P) and ur site is my go to place. I have tried some of the sweets during Diwali n they turned out too gud…lots of gud wishes comin ur way !!!

  13. hi… i tried your recipe of mushroom biryani yesterday afternoon. Me and my husband, both loved it . thanks for such an awesome recipes. We both like non veg food but my husband has decided to go veg for 1 year. Your website is helping me a lot for delicious veg food. A big thumbs up to both of you for creating such a wonderful blog . Keep Rocking 🙂

shares