Chettinad Mushroom Biryani

Super flavorful and delicious Chettinad Mushroom Biryani recipe with detailed step by step pictures. Chettinadu Mushroom Biriyani recipe for perfect Sunday lunch!

After what seems like ages, I am here with an awesome Biryani recipe – Chettinad Mushroom Biryani. This is a very simple but extremely delicious one-pot meal that works best for a quick lunch or dinner. The flavors of the Chettinad cuisine dominate this biryani and the preparation is different from all the biryani recipes I have ever posted here.

You know what makes Chettinad cuisine so famous and insanely delicious?! The use of spices. Chettinad Mushroom Biryani has wonderful flavor thanks to the special Chettinad spices like Kalpasi/Stone Flower/Daggad Phool and Marati Moggu. The other distinct flavor is of the coconut milk. I love using fresh coconut or coconut milk while making my Biryani but in this Chettinad Mushroom Biryani, it adds a dimension of flavor.

Unlike the other Biryani recipes, this one doesn’t take much effort. Mushrooms are marinated in a flavorful mixture of spices and cooked directly. The only time consuming task is making caramelized onions, but once you taste this biryani you will realize how that is so rewarding. The spicy Chettinad Mushroom Biryani is made ever so delicious by the golden fried onions and coconut milk.

Learn how to make delicious Chettinad Mushroom Biryani by following this simple one-minute video recipe. Do subscribe and give feedback to my YouTube channel 🙂

How to make Chettinad Mushroom Biryani

Chettinad Mushroom Biryani

Ramya

Delicious one pot meal of Chettinad Mushroom Biryani – highly flavorful and just so yum!

5 from 3 votes

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 35 mins

Course Main Dish

Cuisine South Indian

Servings 2 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

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For Golden Fried Onions –

• ▢ 2 cups Onions Chopped
• ▢ 2 tablespoon Oil
• ▢ ¼ teaspoon Salt

For the Marination –

• ▢ 2 cups Mushrooms Chopped
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 1 teaspoon Ginger Garlic Paste
• ▢ ¾ teaspoon Red Chilli Powder
• ▢ ½ teaspoon Coriander Powder
• ▢ ½ teaspoon Garam Masala
• ▢ ½ cup Golden Fried Onions
• ▢ ¼ cup Thick Curd
• ▢ ½ cup Coriander & Mint Leaves Chopped
• ▢ Salt as needed

For Biryani –

• ▢ 2 tablespoon Oil
• ▢ 1 Dried Bay Leaf
• ▢ 2 Cloves
• ▢ 1 Cardamom
• ▢ 2 Maratti Moggu
• ▢ 2" Cinnamon Piece
• ▢ Small piece of Kalpasi/Stone Flower
• ▢ 1 cup Basmati Rice
• ▢ 1 cup Water
• ▢ 1 cup Thick Coconut Milk
• ▢ Salt as needed
• ▢ Coriander Leaves for Garnish
• ▢ Golden Fried Onions for Garnish

COOK MODEPrevent your screen from going dark

Instructions

 

Making Golden Fried Onions –

• In a nonstick pan, heat oil. Add finely chopped onions. Add salt and keep frying on low/medium flame until golden brown. Remove and set aside.

Making Mushroom Marinade –

• In a bowl add chopped mushrooms followed by turmeric powder, red chilli powder, garam masala powder, coriander powder, fried onions, salt, ginger garlic paste, thick curd, chopped coriander and mint leaves.
• Mix well until mushrooms are fully coated.
• Keep covered and marinate for 30 mins atleast.

Making Biryani –

• Wash and soak the basmati rice in a cup of water for 20-30 mins.
• In a pan, heat oil. Add dried bay leaf, cloves, cardamom, cinnamon, marati moggu, kalpasi/stone flower. Fry for few seconds.
• Add the marinated mushroom mixture and cook on low flame until the mushrooms are cooked.
• Add thick coconut milk and let it come to a boil on low flame.
• Next add the water used to soak the rice and add salt as needed.
• As the water begins to boil, add the soaked rice. Mix well.
• Cook on low flame covered until the rice is cooked and there is no water.
• Add fried onions and coriander leaves on top, let it rest for 5-10 mins before mixing it well.
• Serve hot with onion raita.

Note –

• Adjust spices as per preference.
• Don’t over soak the rice as it tends to become soggy.
• Let the rice rest before mixing it in, so that it each rice grain remains separated.

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How to make Chettinad Mushroom Biryani

Making Golden Fried Onions

1. In a nonstick pan, heat oil. Add finely chopped onions. Add salt and keep frying on low/medium flame until golden brown. Remove and set aside.

Making Mushroom Marinade

1. In a bowl add chopped mushrooms followed by turmeric powder, red chilli powder, garam masala powder, coriander powder, fried onions, salt, ginger garlic paste, thick curd, chopped coriander and mint leaves.
2. Mix well until mushrooms are fully coated.
3. Keep covered and marinate for 30 mins atleast.

Making Chettinad Mushroom Biryani

1. Wash and soak the basmati rice in a cup of water for 20-30 mins.
2. In a pan, heat oil. Add dried bay leaf, cloves, cardamom, cinnamon, marati moggu, kalpasi/stone flower. Fry for few seconds.
3. Add the marinated mushroom mixture and cook on low flame until the mushrooms are cooked.
4. Add thick coconut milk and let it come to a boil on low flame.
5. Next add the water used to soak the rice and add salt as needed.
6. As the water begins to boil, add the soaked rice. Mix well.
7. Cook on low flame covered until the rice is cooked and there is no water.
8. Add fried onions and coriander leaves on top, let it rest for 5-10 mins before mixing it well.
9. Serve hot with onion raita.

Recipe Notes

• Adjust spices as per preference.
• Don’t over soak the rice as it tends to become soggy.
• Let the rice rest before mixing it in, so that it each rice grain remains separated.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂