Mushroom Biryani | Chettinad Mushroom Biryani

Gems Gems, July 21, 2016

Here is the recipe of a South Indian Chettinad mushroom biryani. Chettinadu is located in the Siva Ganga district of Tamil Nadu in India. Chettinadu name itself denominates a social caste who specialises in food preparation. Chettinadu preparations are spicy and aromatic in nature. Tamilnadu Chettinad cuisine is very famous for its delicious preparations like Vegetable Chettinad curry or Chicken Chettinad and many other dishes featuring a variety of vegetables and seafood. This cuisine uses a variety of dried meats and salted vegetables denotes the dryness of the Chettinad region. Few other Chettinad dishes are idiyappam, vellai paniyaram, paniyaram, karuppatti paniyaram, kuzhi paniyaram, paal paniyaram, masala paniyaram, kozhakattai, adikoozh, seeyam, kandharappam, kavuni arisimasala seeyam, and athirasam.

Most of the chettinadu dishes are consumed with rice and rice-based foods like appams, doses, idiyappam, idlis and adais.

The major spices used include anasipoo (star aniseed ), puli (tamarind), kalpasi (a lichen), milagai (chillies), lavangam (cloves), sombu (fennel seed ), pattai (cinnamon), karu milagu ( peppercorn ), bay leaf, venthayam (fenugreek) and jeeragam (cumin seeds ).

Chettinad cuisine are the most sought after dish among the different Tamil cuisine. They are not spicy and hot as the Andhra cuisine but the subtle and intriguing spicing makes it unique and mouthwatering.

Chettinad Mushroom Biryani

Author:

Gems

Serves: 3-4 servings

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Ingredients

To make marinating rice:

Basmati rice or seeraga samba rice - 1 heaped cup
Ghee for marinating rice - 1 tsp

To make ground paste:

Chopped mint leaves/pudina patta - ¼ CUP
Chopped coriander leaves/dhania patta - ¼ cup
Green chilies/hari mirch - 3 to 4
Medium garlic cloves/lahsun - 3 to 4
Ginger/adrak - ½ inch
Water - ½ tbsp

For marinating mushrooms:

White button mushrooms quartered - 200 - 250 gram
Fresh curd/dahi/yogurt -3 tbsp
Turmeric powder/haldi - ¼ tsp
Ted chilli powder/lal mirch powder - ½ tsp
Garam masala powder - ½ tsp
Coriander powder/dhania powder - 1tsp

More ingredients:

Oil - 2 tbsp
Cinnamon/dalchini - 1 inch
Green cardamoms/choti elaichi - 2
Cloves/lavang - 4
Black pepper - 6
Tejpatta - 1 medium
Single strands of mace - 2
Small piece of stone flower (optional) - 1
Fennel seeds - 1 tsp
Onions, thinly sliced - 2 medium
Tomato chopped- 1 medium or large
Water- ½- 1 cup or add as required
Thick coconut milk - 1 cup
Chopped coriander or mint leaves - for garnish
Salt - as required

Instructions

First, wash the rice very well under running water. Then soak it in water properly for 30 minutes.
After that drain the rice and add ghee in it.
Coat the rice with ghee very well and allow to marinate for 25 mins.
When you leave the rice for soaking, at the same time, cut quarter the mushrooms.
Put the mushroom in a mixing bowl.
Cut 2 medium onions. Chop the tomato, green chilies, garlic cloves and ½ inch ginger. Also, chop mint and coriander leaves.
Take chopped mint leaves, chopped coriander leaves and the chopped green chilies, garlic & ginger and some water in a grinder and grind to a smooth paste.
Add this paste to curd and mix it with the chopped mushrooms.
Add turmeric powder, red chilli powder, garam masala powder and coriander powder to it. Mix all the ingredients with the mushrooms. Cover it with the lid and keep aside to marinate for 30 minutes.
Heat the oil in a pan. Add all dry spices and saute them till you can't feel the fragrance of it. Now add the sliced onions. Stir properly and saute them on a low flame. Now add a pinch of salt.
Stir continuously and saute till the onions become golden and add tomatoes. Saute the tomatoes for about 2 minutes.
Now you Can add the mushrooms. Stir properly and saute for 6 to 7 minutes or till you see oil specks on top.
Add 1 cup water in the bowl, there will be some marinade left. Add 1 cup water and mix very well. Add from ½ to 1 cup water.
Add this water of the bowl to the mushrooms then add thick coconut milk. Stir well. Now add salt and stir.
Bring the mixture to a boil on a medium flame
then add the ghee coated rice. Stir properly.
Cover the pan with a lid. Check when rice is cooking.
Cook the biryani on a low flame till the rice grains are done.
When the rice is cooked, cover and allow to stand for 5 minutes before serving.
Garnish Mushroom Biryani with coriander leaves and serve Chettinad mushroom biryani with a side salad or raita

Nutrition Information

Serving size: 1 Cup Calories: 130 Carbohydrates: 33g Sugar: 2g Sodium: 904mg Fiber: 5g Protein: 8g

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