Chettinad Mushroom Biryani - Spicy Vegetarian Biryani With Mushrooms
- luvlittlehearts
- May 30, 2016
- 3 min read
Ingredients
For marinating rice:
1 heaped cup basmati rice
1 tsp ghee for marinating rice
For ground paste:
¼ cup chopped mint leaves
¼ cup chopped coriander leaves
3 to 4 green chilies
3 to 4 medium garlic cloves
½ inch ginger
½ tbsp water
For marinating mushrooms:
200 to 250 grams white button mushrooms, quartered
3 tbsp fresh curd/yogurt
¼ to ⅓ tsp turmeric powder
½ tsp red chilli powder
½ tsp garam masala powder
1 tsp coriander powder
Other ingredients:
2 to 2.5 tbsp oil
1 inch cinnamon
2 green cardamoms
3 to 4 cloves
6 to 7 black pepper
1 medium to large bay leaf
2 single strands of mace
1 tsp fennel seeds
2 medium onions or 100 grams onions, thinly sliced
1 medium to large tomato, 80 grams, chopped
½ to 1 cup water or add as required
1 cup thick coconut milk
some chopped coriander or mint leaves for garnish
salt as required
Method: Marinating rice: Rice very well in water and soak the rice in water for 30 minutes. Drain the rice and add 1 tsp ghee to it. Coat the rice with ghee very well and allow to marinate for 20 to 25 minutes. You can also sauté the rice in ghee lightly.
Prepping veggies: Rinse or wipe dry and then quarter the mushrooms and put them in a mixing bowl. Slice thinly 2 medium onions. Chop 1 medium to large tomato. Chop 3 to 4 green chilies, 3 to 4 medium garlic cloves, ½ inch ginger, mint and coriander leaves.
Preparing the ground paste: In a small grinder, take ¼ cup chopped mint leaves, ¼ cup chopped coriander leaves and the chopped green chilies, garlic & ginger. Add ½ tbsp water and grind to a smooth paste.
Marinating mushrooms: Add the ground paste along with 3 tbsp curd to the chopped mushrooms. Add ¼ to ⅓ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and 1 tsp coriander powder. Gently mix all the ingredients with the mushrooms. Cover and keep aside to marinate for 30 to 40 minutes. Take all the whole spices and keep aside.
Preparing biryani: Heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. Add the whole spices and sauté them till they are fragrant. Add the sliced onions, stir very well and sauté them on a low to medium flame. Add a pinch of salt for quick cooking of the onions. Stir often and sauté till the onions become golden. Add tomatoes, stir, and sauté the tomatoes for about 2 minutes. Add the marinated mushrooms, stir well and sauté the mushrooms for 6 to 7 minutes or till they shrink and you see oil specks on top. Add 1 cup water and mix the marinade with water. Add water as required depending on quality of rice. You can add from ½ to 1 cup water. Add this water to the mushrooms along with one cup thick coconut milk and stir well. Season with salt and stir on a medium flame and bring the mixture to a boil. Add the ghee coated rice and stir well. Cover the pot with a lid. Check once or twice when rice is cooking. Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving. Gently fluff the rice with a fork and garnish with mint or coriander leaves and serve Chettinad mushroom biryani with a side salad or raita.
Happy Cooking!
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