This delicious Chettinad style Mushroom Biryan is a great lunchtime/dinner dish ideal for any occasion. The cuisine of Chettinad is known for its use of spices and masalas.
Rate this recipe!
| Prep Time | 2 hours |
| Servings |
people
|
Ingredients
Ingredients
|
Rate this recipe!
|
Instructions
- Wash the rice and soak in water for 30 minutes.
- Drain the rice and add 1 tsp ghee to it and mix well and allow to marinate for 20 to 25 minutes.
- Cut the mushrooms in half and keep aside.
- Grind chopped mint leaves, chopped coriander leaves, green chilies, garlic & ginger to a fine paste. You can add a little water to grind the paste.
- In a mixing bowl combine curd turmeric powder, red chili powder, garam masala powder coriander powder and salt.
- To this add the ground masala paste and mix well.
- Add the mushrooms and mix so that the mushrooms are evenly coated with the masala. Cover and keep aside to marinate for 30 to 40 minutes.
- Heat oil in a pan and fry the all the whole garam masala.
- Add sliced onions and sauté for 4-5 minutes till the onions turn pink and translucent
- Add chopped tomato and green chilies.
- Add the marinated mushrooms and sauté for 6 to 7 minutes or till they shrink and you see the oil separating from the masala.
- The mushrooms will release water as they shrink.
- Now add the rice and mix well.
- Cover the pan and cook on a low flame for 15-18 minutes or till the rice has cooked.
- Uncover and allow the biryani to stand for 5 minutes before serving.
Share this Recipe
