chettinad mushroom biryani recipe, veg chettinad biryani recipe

10/10/15 8:05 AM

chettinad mushroom biryani recipe

AUTHOR: dassana
RECIPE TYPE: main
PREP TIME: 30 mins
SERVES: 3-4

CUISINE: south indian, chettinad

COOK TIME: 25 mins
TOTAL TIME: 55 mins

chettinad mushroom biryani - spicy vegetarian biryani with mushrooms from the chettinad cuisine.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for marinating rice:
1 heaped cup basmati rice or seeraga samba rice
1 tsp ghee for marinating rice
for ground paste:
cup chopped mint leaves/pudina patta
cup chopped coriander leaves/dhania patta
3 to 4 green chilies/hari mirch
3 to 4 medium garlic cloves/lahsun
inch ginger/adrak
tbsp water
for marinating mushrooms:
200 to 250 grams white button mushrooms, quartered
3 tbsp fresh curd/dahi/yogurt
to tsp turmeric powder/haldi
tsp red chilli powder/lal mirch powder
tsp garam masala powder
1 tsp coriander powder/dhania powder
other ingredients:
2 to 2.5 tbsp oil
1 inch cinnamon/dalchini
2 green cardamoms/choti elaichi
3 to 4 cloves/lavang
6 to 7 black pepper
1 medium to large tejpatta
2 single strands of mace
1 small piece of stone flower (optional)
2 marathi moggu (optional)
1 tsp fennel seeds
2 medium onions or 100 grams onions, thinly sliced
1 medium to large tomato, 80 grams, chopped
to 1 cup water or add as required
1 cup thick coconut milk
some chopped coriander or mint leaves for garnish
salt as required

INSTRUCTIONS
prepping and marinating rice:
1. first rinse rice very well in water. then soak the rice in water for 30 minutes.
2. after 30 minutes, drain the rice and add 1 tsp ghee to it.
3. coat the rice with ghee very well and allow to marinate for 20 to 25 minutes. instead of marinating, you can also
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chettinad mushroom biryani recipe, veg chettinad biryani recipe

10/10/15 8:05 AM

saute the rice in ghee lightly.

prepping veggies:
1. when you keep the rice for soaking, prep the ingredients. first rinse or wipe dry and then quarter the mushrooms.
take the mushroom in a mixing bowl.
2. slice thinly 2 medium onions. chop 1 medium to large tomato. also chop 3 to 4 green chilies, 3 to 4 medium
garlic cloves and inch ginger. also chop mint and coriander leaves.
preparing the ground paste:
1. in a small grinder or chutney grinder, take cup chopped mint leaves, cup chopped coriander leaves and the
chopped green chilies, garlic & ginger. add tbsp water and grind to a smooth paste.
marinating mushrooms:
1. add the ground paste along with 3 tbsp curd to the chopped mushrooms.
2. add to tsp turmeric powder, tsp red chilli powder, tsp garam masala powder and 1 tsp coriander
powder.
3. gently mix all the ingredients with the mushrooms. cover and keep aside to marinate for 30 to 40 minutes.
4. take all the whole spices and keep aside.
preparing biryani:
1. heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. add the whole spices and saute them till they are fragrant.
2. then add the sliced onions. stir very well and saute them on a low to medium flame. add a pinch of salt for quick
cooking of the onions.
3. stir often and saute till the onions become golden.
4. then add tomatoes. stir and saute the tomatoes for about 2 minutes.
5. add the marinated mushrooms. stir very well and saute the mushrooms for 6 to 7 minutes or till they shrink and
you see oil specks on top.
6. in the bowl there will be some marinade left. add 1 cup water and mix the marinade with the water. add water as
required depending on quality of rice. You can add from to 1 cup water. since I used organic basmati rice, i
added 1 cup water.
7. add this water to the mushrooms.
8. then add 1 cup thick coconut milk. stir well.
9. season with salt and stir.
10. on a medium flame bring the mixture to a boil.
11. then add the ghee coated rice. stir well.
12. cover the pot or pan with a lid. check once or twice when rice is cooking.
13. on sim or low flame cook the biryani till the rice grains are done. it took me 12 minutes for the rice to cook.
depending on the thickness and depth of pan, quality of rice and flame intensity, it can take 10 to 12 minutes.
14. once the rice grains are cooked, cover and allow to stand for 5 minutes before serving. then gently fluff the rice
with a fork.
15. garnish with mint or coriander leaves and serve chettinad mushroom biryani with a side salad or raita.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/chettinad-mushroom-biryani-recipe/

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