One Pot South Indian mushroom biryani with step by step photos. This is a spicy, hot and super delicious South Indian style mushroom biryani. It also known as kalan biryani. A vegan recipe.
First time we had a taste of this 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 South Indian 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 biryani. the left pic is of the oil-free version and the right is the oil version.
After that I made this biryani many times and every time it was a winner. This is not a layered biryani. There is a layered Mushroom dum pukht biryani recipe Already posted.
Few more recipes you can make with mushroom and rice combo are:
- Mushroom biryani (spicy biryani Chettinad style)
- Ambur biryani
- Mushroom fried rice (from Indo Chinese cuisine)
- Mushroom pulao (easy pulao made in pressure cooker)
- Dindigul biryani
- Pressure cooker mushroom biryani
This is a really spicy 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 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.
How to make One Pot South Indian mushroom biryani
1. First rinse and then soak 1 heaped cup basmati rice in enough water for 30 mins.
2. after 30 mins drain the rice and keep aside.
3. so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.
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.
5. When the oil becomes hot, add all the whole spices – fennel, cumin, cloves, tej patta (Indian bay leaf), cinnamon, green cardamoms, star anise and mace.
6. fry the spices till fragrant for a few seconds.
7. then add chopped onions and saute till translucent.
8. next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
9. stir well.
10. saute this mixture till the tomatoes soften.
11. then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
12. Stir again very well so that the masala or dry spice powders get mixed evenly with the rest of the mixture.
13. add sliced mushrooms.
14. stir again.
15. saute on a low to medium flame for 6 to 8 minutes. Keep on stirring at intervals.
16. then add water.
17. bring the mixture to a simmer.
18. Add rice.
19. add rest of the mint+coriander leaves.
20. stir.
21. season with salt. Check the taste of the stock and it should taste a bit salty.
22. cover the pan with a lid. On a low flame cook the 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 this South Indian mushroom biryani.
23. Once done, allow the biryani to sit for 5 minutes. Then open the lid and gently fluff the rice.
24. Serve this South Indian mushroom biryani with onion-tomato raita.
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South Indian Mushroom Biryani (One Pot)
By Dassana Amit
Ingredients
main ingredients
- 1 cup heaped basmati rice, 200 grams
- 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 (cilantro leaves)
- 8 to 10 medium sized curry leaves
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1.5 teaspoons coriander powder (ground coriander)
- ¼ teaspoon black pepper powder
- 2 to 3 tablespoons oil
- salt as required
whole spices
- ¾ teaspoon cumin
- ¾ teaspoon fennel seeds
- 1 inch cinnamon
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 2 to 3 single strands of mace (javitri)
- 1 small to medium tej patta (indian bay leaf)
- 1 star anise (chakri phool)
Instructions
preparation
- 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 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 biryani to sit for 5 minutes. Then open the lid and gently fluff the rice.
- Serve this south indian mushroom biryani with onion-tomato raita.
Notes
Nutrition Info Approximate values
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Hi dassana I still follow this south Indian mushroom biryani recipe whenever we feel like eating mushroom biryani and it’s my favourite go to recipe..for a minute i was unable to find this in Google search..and even in the page it was not shown in suggestions..then finally I typed the name in the page and I saw this..usually I forget the recipes .thank god..pls don’t remove this recipe from the page..love it
Thank you ashwini. By the way I also make this biryani at times. I won’t remove the post.
Thank you for this recipe it was delicious
thanks sarah for this feedback on the mushroom biryani recipe. glad to know.