Chettinad Mushroom Biryani is a great one pot meal for lunch.Any biryani you name it, he will have a wide smile in his face, hubby loves biryani so much so I love to try different biryani recipes.This mushroom biryani recipe is easy and quick with no grinding just marinade add the ingredients and cook in pan, no pressure cooker needed too.I made it for on a Sunday for lunch and that was a special lunch for us, as all of us loved it.The biryani tastes good on its own but we had onion raita for accompaniment.I already have a pressure cooker mushroom biryani recipe.
I have tried quite a few baking recipes from Divyas though have posted only few as I've always had only hits with her baking recipes.This is the first nonbaking recipe I am trying from her site and am pretty happy with the outcome.
I have tried quite a few baking recipes from Divyas though have posted only few as I've always had only hits with her baking recipes.This is the first nonbaking recipe I am trying from her site and am pretty happy with the outcome.
Chettinad Mushroom Biryani Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian Reference:EasyCooking
Recipe Category: Main | Recipe Cuisine: South Indian Reference:EasyCooking
Basmati Rice - 1 cup
Mushrooms - 150 gms
Onions - 1 big sliced thin
Coconut Milk - 1/2 cup
Water - 2 cups
For the Marinade:
Curd - 1/3 cupTomatoes - 2 roughly chopped
Ginger Garlic paste - 1 heaped tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Mint and Coriander leaves - 1/4 cup each
For the seasoning:
Ghee - 1 tbspOil - 1 tbsp
Cinnamon - 1/2' stick
Cloves - 2
Bayleaf - 1/2
Cardamom - 1
Star Anise - 1
Jeera - 1/2 tsp
Fennel seeds - 1/2 tsp
Method:
- In a mixing bowl, add the ingredients listed under 'for the marinade' along with mushroom.
- Mix well and marinade , I forgot to add ginger garlic paste so added it finally and let it to marinade,Set aside.In a pan add sliced onions and fry till dark brown and crispy,Set aside.
- Soak basmati rice for 30mins,Set aside.Now get ready with your spices to temper.In a pan heat oil + ghee(just reserve a tsp and add) - add the spices and let it splutter.
- By now the mushrooms would have let out water in the marinade, add it to the pan and let it boil and cook for 5mins in low flame.Now add coconut milk.
- Drain water from basmati rice and add it.Mix well.Add required salt.
- Add water and cook covered for 10-15mins or until the water is fully absorbed by the rice and cooked fully.Now keep closed and undisturbed for another 15mins.Then fluff it up, add fried onions and mix it.Take care not to break the rice while mixing.
My Notes:
- You can use the same recipe for veg biryani too.
- While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
- You can use 2 tbsp coconut milk / curd while sauteing the veggies for extra flavour.
