This is a spicy, tasty and easy one-pot mushroom biryani recipe from the Chettinad cuisine.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 3 to 4
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
- ¼ cup chopped coriander leaves (cilantro leaves)
- 3 to 4 green chilies
- 3 to 4 medium garlic cloves
- ½ inch ginger
- ½ tablespoon water
for marinating mushrooms
- 200 to 250 grams white button mushrooms quartered
- 3 tablespoon fresh curd (yogurt)
- ¼ to 1/3 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder (ground coriander)
- 2 to 2.5 tablespoon oil
- 1 inch cinnamon
- 2 green cardamoms
- 3 to 4 cloves
- 6 to 7 black pepper
- 1 medium to large tejpatta (indian bay leaf)
- 2 single strands of mace
- 1 small piece of stone flower (dagad phool or pathar phool) - optional
- 2 marathi moggu (optional)
- 1 teaspoon fennel seeds
- 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
prepping and marinating rice
First rinse rice very well in water. Then soak the rice in water for 30 minutes.
After 30 minutes, drain the rice and add 1 tsp ghee to it.
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.
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.
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
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.
Add 1/2 tbsp water and grind to a smooth paste.
Add the ground paste along with 3 tbsp curd to the chopped mushrooms.
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.
Gently mix all the ingredients with the mushrooms. Cover and keep aside to marinate for 30 to 40 minutes.
Take all the whole spices and keep aside.
making mushroom biryani
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.
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.
Stir often and saute till the onions become golden.
Then add tomatoes. Stir and saute the tomatoes for about 2 minutes.
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.
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 1/2 to 1 cup water. Since I used organic basmati rice, I added 1 cup water.
Add this water to the mushrooms. then add 1 cup thick coconut milk. Stir well.
Season with salt and stir. on a medium flame bring the mixture to a boil.
Then add the ghee coated rice. Stir well.
cooking mushroom biryani
Cover the pot or pan with a lid. Check once or twice when rice is cooking.
On sim or low flame cook the biryani till the rice grains are done.
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.
Garnish with mint or coriander leaves and serve mushroom biryani with a side salad or raita.