mushroom biryani

Mushroom Biryani is about to become your family's favorite recipe that goes well with simple raita or practically everything

Chettinad Mushroom Biryani

fennel seeds

cardamom

1-star anise

mace

cloves

Cinnamon

peppercorns

Ghee

cinnamon

bay leafs

onions (medium size)

green chili

coriander leaves (Divided 1/4 cup to add)

mint leaves (Divided 1/4 cup to add)

tomato (large)

Chilli powder

Turmeric powder

mushroom (Diced)

Curd

Seeraga Samba Rice

Coconut milk

salt

Roast all the spices for few seconds till the aroma is evident. Transfer to a blender and grind to a fine powder. 

Heat 1 tbs oil and 2 Tbs Ghee in a pressure cooker, add 1 cinnamon, 3 cloves, 2 bay leaf, 1-star anise. Then, add 2 sliced onions, 2 green chilies. Saute the onions, salt, and green chili till they turn to a light brown color. 

Add 1 tablespoon ginger garlic paste, stir fry till the raw smell of the ginger-garlic paste leaves off. 

Add 1/2 cup coriander leaves and 1/2 cup mint leaves, stir fry for few seconds. 

Add 1 chopped tomato and cook till the tomatoes turn mushy, it would take 4 to 6 minutes. 

Add 1.5 teaspoon chili powder, 1 teaspoon turmeric powder, and the freshly ground spice powder, stir and cook till the raw smell of the spices leaves off. 

Add 2.5 cups diced mushroom, saute the mushroom for 4 minutes. Then, add 1/4 cup curd give a Stir. 

Add 1 cup seerga samba Rice, Mix the rice with the masala. 

Add 1 cup of water and 1/2 cup of coconut milk, chopped 1/4 cup mint leaves, and coriander leaves. Check for salt and pressure cook for 2 Hisses. Mushroom Biryani is ready to be served. 

To make a spice powder: 

Mushroom biryani is the classic vegetarian version of biryani with meaty mushrooms, tender fluffy rice and flavorful spices. I share two delectable mushroom biryani recipes from the South Indian cuisine. These recipes requires only one pot and are made in less than forty five minutes!

Mushroom Biryani (2 Ways)

oil (- any neutral oil)

onions (or 1 medium-sized onion)

tomatoes

green chillies (or serrano

Ginger Garlic Paste (- 5 to 6 garlic & 1 inch ginger crushed

coriander leaves (- cilantro (tightly packed))

mint leaves ((tightly packed))

curry leaves (- medium-sized)

white button mushrooms (- chopped or sliced)

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper)

½ teaspoon Garam Masala

Coriander Powder ((ground coriander))

black pepper powder

basmati rice ((heaped) - 200 grams)

water (- add more if required)

salt (as required)

cumin seeds

green cardamoms

tej patta (- small to medium (Indian bay leaf))

star anise (- small piece (chakri phool), optional)

basmati rice

Ghee (- for marinating rice)

mint leaves

coriander leaves

green chilies

garlic (- small to medium-sized)

ginger

water

white button mushrooms (- quartered

Curd ((yogurt))

red chilli powder (or cayenne pepper)

oil oil

black pepper

tejpatta (- medium to large-sized (Indian bay leaf))

mace strands (- thin single strands)

stone flower (- tiny piece, (dagad phool

kapok buds ((marathi moggu) - optional)

water (or add as required)

Coconut Milk (- thick, can use lite coconut milk

coriander leaves (or 1 to 2 tablespoons mint leaves)

Rinse rice grains a few time until the water is clear of starch. Soak rice in enough water for 20 to 30 mins. 

Later drain all the water from the rice and set aside. When the rice is soaking, prep up the rest of the ingredients like chopping veggies, herbs and getting the spices ready.

Preparation

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 a portion each of the mint and coriander leaves, tomatoes &amp; curry leaves.

Mix very well. Sauté this mixture on a low to medium-low heat until the tomatoes soften.

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

Mix again very well so that the ground spice powders gets mixed evenly with the rest of the mixture. Sauté for a minute.

Add sliced mushrooms. Stir again. Sauté on a low to medium heat 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 chopped mint and coriander leaves. Mix again.

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 heat cook the biryani until the rice grains are tender, fluffy and all the water has been absorbed. 

If the rice grains are undercooked and the water has dried up, add about ¼ to ½ cup hot water of more as needed.

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 rest for 5 minutes. Then open the lid and gently fluff the rice before serving.

Cooking Biryani

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.

Prepping rice

When you keep the rice for soaking, prep the remaining ingredients. First rinse or wipe dry and then quarter or slice the mushrooms. Take the mushroom in 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.

Preparing veggies and mushrooms

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.

Making 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 with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.

Marinating mushrooms

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.

Sautéing spices, onions, tomatoes

Add the marinated mushrooms. Mix very well and sauté the mushrooms for 6 to 7 minutes or until they shrink and you see oil specks on top.

In the bowl where the mushrooms were marinated, 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. I used organic basmati rice, so I added 1 cup of water.

Add this water to the mushrooms. Also add 1 cup coconut milk. Mix very well.

Season with salt and stir. On a medium heat bring the mixture to a boil.

Cooking mushrooms

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 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 mushroom biryani. Then gently fluff the rice with a fork.

Garnish with mint or coriander leaves and serve Chettinad mushroom biryani with a side salad or raita.

Cooking rice

Both the mushroom biryanis are best served with a side of raita. Choose to make any of your favorite raita. Cucumber Raita, Onion Tomato Raita, Boondi Raita or Mint Raita are some of the options. Simple plain curd (yogurt) also tastes good with the biryani.

You can garnish any of the biryanis with mint or coriander leaves. If you do not like raita or yogurt, pair with a few lemon wedges and a fresh Vegetable Salad and a roasted or fried papadums.

Both the biryanis have a lot of spices and are really flavorful, so I would recommend serving them without any curry or gravy. You can also enjoy the biryani as it without any sides.

Serving Suggestions

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.

Storage and Leftovers

https://content.jwplatform.com/videos/OFZuioj6.mp4

Mushroom biryani is the classic vegetarian version of biryani with meaty mushrooms, tender fluffy rice and flavorful spices. I share two delectable mushroom biryani recipes from the South Indian cuisine.

Mushroom Biryani

You can put together this healthy mushroom biryani in just over 30 minutes! It&#39;s simple enough for a weeknight dinner and sumptuous enough to serve guests.

raw basmati rice

½ tsp caraway seeds ((shahi jeera. Use cumin seeds

green cardamom pods

bay leaves

Salt

avocado oil oil

onion ((thinly sliced))

garlic

cilantro ((chopped, divided))

tomatoes ((pureed. Or use 1 cup canned tomato puree))

tsp cayenne ((or paprika, which will

turmeric

tbsp coriander

tsp cumin

tbsp garam masala ((or biryani masala))

cashews

oz cremini mushrooms ((or button mushrooms, sliced.))

mushroom stock ((or water))

onions

Place soaked rice in a saucepan. Add six cups water, ½ teaspoon caraway seeds (shahi jeera), four green cardamom pods, four cloves, two bay leaves and salt to taste. Bring to a boil over high heat, then lower heat to medium and let the rice cook, uncovered, 6-7 minutes more or until the rice grains are tender with a very slight bite. Strain the rice in a colander immediately.

Make the rice

In a large pot or Dutch oven, heat oil over medium heat. Add two bay leaves, four cardamom pods, four cloves, and an inch-long stick of cinnamon. Saute for a minute.

Stir in the onions, a little salt, and ½ teaspoon of caraway seeds. Stir-fry the onions until they are crispy and caramelized. Stir in the ginger garlic paste and saute for a minute.

Add two tablespoons of cilantro and the pureed tomatoes to the pot. Mix them in.

Add the spice powders: ground coriander, ground cumin, cayenne and turmeric. Mix well and cook the sauce, stirring frequently, until the mixture is quite dry. Stir in the cashews and mix. Add the mushrooms and mix with the sauce in the pot.

Add a cup of mushroom stock or water to the mushrooms and bring to a boil. Simmer five minutes. Check salt and add more as needed.

Make the biryani sauce

Turn heat to low and layer the rice over the mushroom sauce.

Sprinkle the remaining two tablespoons of cilantro and the optional fried onions over the rice. Cover with a tight lid and let the biryani steam for another five minutes. Wait 10 minutes to open the pot before serving - don&#39;t peek.

Assemble the biryani

Dig down to the bottom of the biryani with a ladle or spatula to ensure you get both layers of the biryani - the sauce and the rice - in each serving.

Serve

Top 3 mushroom biryani recipes from across the web

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Top Tags

Chettinad Mushroom Biryani

Mushroom Biryani (2 Ways)

Mushroom Biryani

Top 3 mushroom biryani recipes from across the web

The most viewed mushroom biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chettinad Mushroom Biryani

Mushroom Biryani (2 Ways)

Mushroom Biryani

The most viewed mushroom biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine