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chettinad mushroom biryani recipe

chettinad mushroom biryani - spicy vegetarian biryani with mushrooms from the chettinad cuisine.

Course main
Cuisine chettinad, south indian

Prep Time 30 minutes

Cook Time 25 minutes
Total Time 55 minutes

Servings 3 to 4
Author dassana

Ingredients
for marinating rice:
1 cup heaped basmati rice
1 teaspoon ghee
for ground paste:
cup chopped mint leaves
cup chopped coriander leaves
3 to 4 green chilies
3 to 4 medium garlic cloves
inch ginger
tablespoon water
for marinating mushrooms:
200 to 250 grams white button mushrooms
3 tablespoon fresh curd
to 1/3 teaspoon turmeric powder
teaspoon red chilli powder
teaspoon garam masala powder
1 teaspoon coriander powder
other ingredients:
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
2 single strands of mace
1 small piece of stone flower
2 marathi moggu
1 teaspoon fennel seeds
2 medium onions
1 medium to large tomato
to 1 cup water
1 cup thick coconut milk
some chopped coriander leaves
salt as required

Instructions
prepping and marinating rice:
1. first rinse rice very well in water. then soak the rice in water for 30 minutes.
2. after 30 minutes, drain the rice and add 1 tsp ghee to it.
3. 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.

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chettinad mushroom biryani recipe, chettinad veg biryani recipe http://www.vegrecipesofindia.com/chettinad-mushroom-biryani-recipe/

prepping veggies:
1. 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.
2. 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:
1. 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.
marinating mushrooms:
1. add the ground paste along with 3 tbsp curd to the chopped mushrooms.
2. 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.
3. gently mix all the ingredients with the mushrooms. cover and keep aside to marinate for 30 to 40
minutes.
4. take all the whole spices and keep aside.
preparing biryani:
1. 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.
2. 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.
3. stir often and saute till the onions become golden.
4. then add tomatoes. stir and saute the tomatoes for about 2 minutes.
5. 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.
6. 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.
7. add this water to the mushrooms.
8. then add 1 cup thick coconut milk. stir well.
9. season with salt and stir.
10. on a medium flame bring the mixture to a boil.
11. then add the ghee coated rice. stir well.
12. cover the pot or pan with a lid. check once or twice when rice is cooking.
13. 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.
14. once the rice grains are cooked, cover and allow to stand for 5 minutes before serving. then gently fluff
the rice with a fork.
15. garnish with mint or coriander leaves and serve chettinad mushroom biryani with a side salad or raita.

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