Friday, August 17, 2012

Chettinad Mushroom Biryani

I am not a big fan of Mushrooms.Of course there are a few recipes I love which features Mushrooms,but you know,if I did not have it for a long time,I wouldn't miss it as much.But when I saw this recipe over at Arundati's place,it seemed as if it called out to me.The recipe remained in my Bookmarked folders for a long long time.Finally I decided to make it and see if it evoked any mushroom love in me.

Any recipe which is named Biryani makes me alert.As some say,there can only be Mutton Biryani,everything else is a mixed rice.Though I do not agree to that,it is tough to convince my non-veg loving husband regarding the same.

I was intrigued by the method of preparation.Marinating the mushrooms first and then cooking it along with the rice in an open pan.I've made Biryani in a pressure cooker and a rice cooker but never like this.The resulting dish however,is a cracker.First up,the rice grains look so pretty,retaining the shape and cooked perfectly.The flavor of mushroom is mild and it almost smells like a non-veg biryani-yes!(in a nice way though)Got a thumbs up from Ajay and I do not have to think twice about what I am preparing for the next potluck!
Chettinad Mushroom Biryani

Chettinad Mushroom Biryani
Recipe source - Arundati's Escapades

Ingredients (serves 2-3)

Mushrooms - 150 gms
Onions - 2 big,sliced thinly
Basmati Rice - 1 cup
Coconut Milk - 1/2 cup

For the Marinade

Curd - 1/3 cup
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Haldi powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt to taste
Mint and Coriander leaves - 1/4 cup each,chopped

For the seasoning

Oil+Ghee - 2 tbsp
Cinnamon - 1' stick
Cloves - 2-3
Cardamom - 1
Star Anise - 1
Shahjeera - 1/2 tsp
Fennel seeds - 1/2 tsp

Chettinad Mushroom Biryani-step1 
In a thick bottomed kadai add 2 tbsp oil and fry the onions in it till dark brown and crispy.You could also deep fry the same.
Chettinad Mushroom Biryani-ingredient 
Wash and soak the rice in 2 cups of water for 30 minutes.
Chettinad Mushroom Biryani-step2 
Chettinad Mushroom Biryani-step3 
Marinate the mushrooms in ingredients mentioned under marinade along with half of the fried onions.
Chettinad Mushroom Biryani-step4 
Refrigerate for 30 minutes.
Chettinad Mushroom Biryani-step5 
In a kadai add oil+ghee and saute the whole garam masala followed by shahjeera and fennel seeds.
Add the marinated mushrooms along with the marinade and cook for 5-7 minutes or till the mushrooms start shrinking.
Chettinad Mushroom Biryani-step6 
Mix in the coconut milk and let it cook for another 3-4 minutes.
Drain the rice(reserve the water) and mix in carefully trying not to break the grains.Add in salt to taste and 1/2 tsp of garam masala.
Chettinad Mushroom Biryani-step7 
Add the water in which the rice was soaked* and let it boil.Cover with a lid and cook for 15 minutes.The water should be fully absorbed by now.
Switch off the flame and leave it undisturbed for another 15 minutes.
Open the lid and fluff the rice with a fork.Mix in the rest of the fried onions and serve.
Chettinad Mushroom Biryani

  • *I have used 2 cups of water to cook 1 cup of rice.The rice was perfectly cooked with grains not sticking to each other.I usually follow the same quantity when I cook in the pressure cooker too for one whistle.But it usually depends on the kind of the rice you are using.So follow the method depending on the rice you use.
  • The Biryani tastes delicious on its own,so I served it with some spiced raita flavored with salt and jeera powder.


  1. I am a big fan of mushrooms and biryani too! Never tried one with coconut milk though..yummier with the marinated mushrooms am sure! Hope I am invited to your next pot-luck! :))

  2. Intersting preperation there, I cant wait to try it! Or even better... so when are we meeting?!!! :D

  3. I love this biryani..I too make this wid a little the pot and also the perfectly cooked rice granules

  4. lovely pictures :) i have bookmarked this :)

  5. Perfect Briyani,pls pass the pot:)

  6. loved this, yummy biriyani... i dont have mushroom but i bookmarked it for my other family members...

  7. Aromatic and flavourful biriyani..bookmarked the recipe!!

  8. Hi Divya ...
    Love your blog, glad to follow you :-)
    Plz do visit my space in your free time :-)


    Today's Recipe
    Hara Bhara Kabab

  9. I am loving this rice Divya! just too much! reminds me of of mushroom biriyani in my drafts as well... a method invented by my teen daughter ;) .. a new age one..:)

    reg butter ..yeah amma resorts to the method as you had mentioned too.. cream+ curd in fridge and churn once in 3 days. thats the way it should be... this is one method slowly mulded by lazy ***s like me...postponing freezing the cream ;)

    will be posting the other method soon in ktm.. :)

  10. looks very nice :) liked ur bowls

  11. tried it...turned out yum..thanks!!!! my friend suggest this link...

  12. awesome biriyani..i tried this way n it came out well...Thanks for sharing!!

  13. Tried this recipe..turned out yummy..just added green chillies after frying spices in oil just bcoz i dont want to add too much chilli powder..thank you so much for sharing!!

  14. Very tasty -- this amply fulfilled my craving for mushroom biryani. Thanks for sharing!

  15. I tried out this recipe today.. turned out super tasty.. a quick recipe i was done in 30 mins.... i didnt have any cilantro and mint in hand.. but still it came out wonderful.. thanks for sharing the recipe.

  16. Made this yesterday for dinner and we loved it!!! The flavours just come together in this awesome biriyani.... Thanks Divya!!!!! Now all set to try your butter and nutella cake...


  17. Loved your recipe. My husband enjoyed it thoroughly.loved every moment of him enjoying my dish.


  18. My husband loved it.. Thanks for the recipe :) I made this without coconut milk but added sweet yoghurt (by mistake actually). Nevertheless it came out really well.. This is my favourite mushroom recipe now :)

  19. Thanks for ur recipe.It turned out delicious..

  20. I tried this recipe for the first time some 5 years ago when I was an amateur in cooking, after which I have cooked this n number of times. And Everytime it has turned out so well and delicious.


A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.


Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover