Chettinad Mushroom Biryani – Chettinad Kalan Biryani

Chettinad Mushroom Biryani Recipe – Kalan Biryani – One Pot Mushroom Biryani – Stove top Mushroom Dum Biryani – How to make Chettinad Mushroom Biryani – Easy Biryani Recipes – South Indian Style Mushroom Biryani – Mushroom Biryani Step by Step Pictures – Chettinad recipes

Biryani is a weekly affair in our house, for some reason i find it much easier to ?cook. Its a one pot dish, suits literally with anything be it veg or non veg, also serves double duty one dish which can be easily packed for the next days? lunch box. Now, is there a reason not to like it? Though we have so many restaurants serving hyderabad style biryanis, there isn’t any that caters spicy soft south indian style. Normally our tamil style biraynis  tend to be on the softer side, more flavorful with rice being cooked along with the masala in dum style. As far as Birayni any type is a win win and for us on those vegetarian  days, its mostly? Mushroom Biryani!

I have already shared another version of mushroom recipe,  check it out! ?

Mushroom Biryani Recipe

Today lets see how to cook this chettinad style – mushroom biryani, stove top method without layering but dum style!  Using fresh garam masala and shallots are key to all Chettinad Dishes. Biryani is no exception, try to use chinna vengayam if you get a chance. ( I have used regular red onions as couldn’t find due to all Covid restrictions)

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Chettinad Mushroom Biryani – Kalan Biryani

Chettinad style spicy biryani made with mushrooms. One pot Mushroom Biryani – Stove top method with step by step pictures.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: chettinad, Indian, south indian

Keyword: biryani, chettinad, mushroom

Servings: 4

Author: Mullai Madavan

Ingredients

Rice, Water & Yogurt

• 2 cups Seeraga Samba soaked for 45 min to 1 hour
• 4 cups Water
• 1/4 cup Plain Yogurt

Garam Masala – to grind

• 6 each Cloves
• 2 inch Cinnamon stick
• 1 small Whole star anise
• 1 tablespoon Coriander seeds
• 3 each Green cardamom
• 2 petals Black stone flower / kalpasi
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds
• 1/2 teaspoon Black peppercorns

Biryani base

• 2 cups Mushroom white button mushrooms, sliced
• 1/4 cup Oil
• 2 each Bay leaf
• 1/2 teaspoon Cumin seeds
• 2 cups Onion thinly sliced
• 1 cup Tomato chopped
• 6 each Green Chilli
• 1 tablespoon Ginger Garlic Paste
• 1/2 cup Coriander leaves
• 1/2 cup Mint leaves
• 1/2 teaspoon Turmeric powder
• 2 teaspoon Red Chilli powder
• 3 teaspoon Salt approx or to taste
• 1/4 cup Coriander leaves for garnish
• 1 tablespoon Ghee to drizzle

Instructions

Prep work

• Soak Samba rice in enough water for at least 45 minutes.
• Grind all the whole raw garam masala listed to a coarse powder and keep it ready.
• Slice, chop all the veggies. Make fresh ginger garlic paste.

Method

• Take a thick bottom sturdy pot with lid to make this biryani.
• Heat up oil and season with bay leaf and cumin seeds.
• Saute thinly sliced onion, green chillies and ginger garlic paste until the onions turn a little soft.
• Add in tomatoes, mint and coriander leaves. Cook until it gets mushy.
• Now add in turmeric powder, red chilli powder and the coarse ground garam masala along with salt. Saute well until the masala powder cooks a bit. Add in the yogurt to this masala paste and saute to combine.
• Add in water and mushroom at this stage and bring it to a rolling boil.
• When the gravy boils vigorously add in the soaked rice and cook over medium high flame for 6 to 7 minutes.
• As it cooks the rice will slowly drink up the liquid. When its about 60 percent cooked the whole mixture will look thick with no place for the rice to move around.
• Reduce flame to the lowest setting or if possible move the pot to a small burner.
• Cover with a plate and place some things heavy on top to put the dum.
• Dum cook for 15 minutes and then switch off.
• Do not open, let it rest for another 15 minutes with the lid on.
• When done, garnish with coriander leaves and drizzle some ghee over.
• Gently mix and spicy chettinad style mushroom biryani is ready to be served.
• Serve hot with onion thayir pachadi!

VEGETABLE DUM BIRYANI RECIPE – Layered Vegetable Biryani

Soak Samba rice in enough water for at least 45 minutes. Samba / Jeera rice  drinks a lot of water and hence soaking helps to cook it perfectly. If you soak longer then reduce the water quantity. We prefer our biryani a little soft, hence using double the water in addition to the yogurt and gravy…remember mushroom also release quite a lot of water when cooked. If you prefer the texture a little grainy, then use only 3.5 cups for 2 cups rice. 

Grind all the whole raw garam masala listed to a coarse powder. Why raw garam masala?? it adds a lot of flavor.

Vegetable Biryani

Chettinad dishes always calls for fresh ground masala. Grinding to this texture should be good enough… blends in and doesn’t bother while eating?pallula maatama? lol.

Chop, slice the veggies..make fresh ginger garlic paste and keep all the ingredients by the side and this biryani will be done in a jiffy!

 

Add in tomatoes, mint and coriander leaves.

 

 

Cook until it gets mushy. For this birayni, the onion doesn’e have to brown… just keep it translucent. 

 

Saute well until the masala powder cooks a bit. Add in the yogurt to this masala paste and saute to combine.

 

Make sure to cook the masala in the yogurt for a couple to minutes until it blends well in.

 

 

Add the right measure of water. 

 

Cook over medium high flame for 6 to 7 minutes. As it cooks the rice will slowly drink up the liquid.

 

 

When its about 60 percent cooked the whole mixture will look thick with no place for the rice to move around.

 

 

Dum cook for 15 minutes and then switch off.  Do not open, let it rest for another 15 minutes with the lid on.

 

When done, garnish with coriander leaves and drizzle some ghee over.

 

 

Gently mix and spicy chettinad style mushroom biryani is ready to be served. The texture will look like this when cooked, a little on the mushy side for the above quantity of water. For a grainy texture reduce the water by 1/2 cup. Serve Mushroom Biryani with simple thayir pachadi! 

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