Chettinad Mushroom Biryani

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 –

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.

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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Taking this to Fiesta Friday # 173. Cohosts this week are Lindy @ Love In The Kitchen and Paula @ Her Life Is Love 🙂