Chettinad Mushroom Biryani

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Chettinad Mushroom Biryani

Ingredients

  • Basmati Rice – 500 gms
  • Button Mushrooms– 250 gms, chopped or sliced
  • Onions – 200 gms, finely chopped
  • Tomatoes– 200 gms, finely chopped
  • Ginger Garlic Paste – 2 tblsp
  • Cloves – 3
  • Cardamoms – 3
  • Cinnamons – 3
  • Mint Leaves – handful
  • Coriander Leaves – big handful
  • Curry Leaves – few
  • Juice of 2 Lemons
  • Ghee – 100 ml
  • Oil – 100 ml
  • Turmeric Powder – 1/4 tsp
  • Cumin Seeds – 1 tsp
  • Salt as per taste

For the Masala Powder

  • Cinnamon – 8 to 10
  • Cloves – 4
  • Cardamoms – 6 to 7
  • Black Cardamoms – 2
  • Star Anise – 2
  • Black Peppercorns – 2 tsp
  • Coriander Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Saunf – 1 tsp
  • Nutmeg Powder – 1/4 tsp

Instruction:
Step1 : Soak the rice in water for 10 minutes. Wash and drain the rice well. Heat oil in a pan over medium flame.

Step2 : Fry the cumin seeds, cinnamons, cloves and cardamoms for 30 seconds. Add the onions and saute until golden, about 2 to 3 minutes. Add the ginger garlic paste and stir-fry for a minute or two.

Add the mint leaves, coriander leaves, curry leaves and turmeric powder. Add the green chillies, juice of 2 lemons, tomatoes and salt. Mix well.

Step3 : Grind the ingredients for masala powder to a fine powder and add to the pan.Stir well.
Pour a liter of water and simmer for 10 minutes.

Step4 : Add the rice, mushrooms and little salt. Cook until the rice is almost done and water has almost evaporated.Cover with a lid and cook for another 5 to 10 minutes over low flame.

Step5 : Keep stirring from time to time to prevent the rice from sticking to the bottom.When the rice is fully cooked switch off the flame.

Step6 : Add ghee and mix well.

Step7 : Serve hot with raita or side dish of choice.

Tip: You can also transfer to a pressure cooker after step #11 and cook until 2-3 whistles or until the rice is cooked.