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.
Ingredients
- 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
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.
- 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.
Tried this recipe?Let us know how it was!