Chettinad Mushroom Biryani


Chettinad Mushroom Biryani

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.
Prep Time 2 hours
Total Time 2 hours
Cuisine Tamil
Servings 4 people


  • ¼ cup mint leaves/pudina chopped
  • ¼ chopped coriander leaves/kothmeer
  • 3 to green chilies/hari mirch
  • 3 to medium garlic cloves/lahsun
  • ginger/adrak - ½ inch piece
  • ½ tbsp water

Other ingredients:

  • 3 tbsp oil
  • 1 inch cinnamon/dalchini
  • 2-3 green cardamoms/ elaichi
  • cloves/lavang


  • 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.
  • Add coconut milk, water and salt 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.
  • Serve Chettinad Mushroom Biryani with onion raita and papad.
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