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

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 ground paste:

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

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

other ingredients:

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 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.
2.
3.
4.
5.

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.
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.
stir often and saute till the onions become golden.
then add tomatoes. stir and saute the tomatoes for about 2 minutes.
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.