February 15, 2016

Chettinad Style Mushroom Biryani

An aromatic, spicy and flavourful Briyani with loads of spices. A simple raitha is enough to relish this wonderful briyani rice.An ideal recipe for those who crave for Spicy South Indian Food. The perfect blending of spices and masalas make this Biryani to taste great...

Pre time: 10 mins
Marinating time: 30 mins
Cooking time: 15 mins
Serves: 3

Ingredients for making Chettinad Style Mushroom Biryani:

Basmathi Rice 250 gms  (2 cups)
Mushrooms 200 gms
Few pieces of cloves, cinnamon stic, star aniseed and a green cardamom coarsely crushed
Thinly sliced Onions from 3 onions
Fennel seeds / Saunf / Sombu 1 tea spoon
Oil and Ghee 2 tb spoons each
Water 4 cups

For Grinding:

Tomatoes chopped 2
Ginger pieces from 2 inch size ginger
Garlic pods 10
Green chillies 2
Coriander leaves and Mint leaves washed handful
Grind all the above items together and keep aside

For marinating:

Garam masala powder 1/2 tea spoon
Coriander seed powder 2 tea spoons
Red chilli powder 1 tea spoon
Turmeric powder 1/2 tea spoon
Cumin seed powder 1/2 tea spoon
Thick curd 2 tb spoons

Wash the mushrooms in running water, remove the stem and make them to petals.
Add all the above said powders, curd and the grounded paste to the mushroom and mix well.
Allow it to get marinated well for 30 minutes.

How to make Chettinad Style Mushroom Biryani?

Wash the Basmathi rice once , drain the water out and keep aside.
Heat a broad cooking pan with oil and ghee.
Add the fennel seeds and coarsely crushed spices.
Fry the onions till they become pink.

Now put the basmathi rice and give a gentle stir.
Add the marinated mushrooms and salt to the pan and mix well.

Pour 4 cups of water to it and wait till the water starts boiling.
Now keep the flame to the minimum and close the pan.
Leaave it undisturbed for 10 to 12 minutes.
Switch off the stove.

Open the lid after 10 minutes and give a stir.
Now the hot and spicy Mushroom Biryani is ready to serve.


  1. When do we need to add ground paste?

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