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:
Serves: 3-4 servings
 
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
  1. First, wash the rice very well under running water. Then soak it in water properly for 30 minutes.
  2. After that drain the rice and add ghee in it.
  3. Coat the rice with ghee very well and allow to marinate for 25 mins.
  4. When you leave the rice for soaking, at the same time, cut quarter the mushrooms.
  5. Put the mushroom in a mixing bowl.
  6. Cut 2 medium onions. Chop the tomato, green chilies, garlic cloves and ½ inch ginger. Also, chop mint and coriander leaves.
  7. 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.
  8. Add this paste to curd and mix it with the chopped mushrooms.
  9. 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.
  10. 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.
  11. Stir continuously and saute till the onions become golden and add tomatoes. Saute the tomatoes for about 2 minutes.
  12. Now you Can add the mushrooms. Stir properly and saute for 6 to 7 minutes or till you see oil specks on top.
  13. 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.
  14. Add this water of the bowl to the mushrooms then add thick coconut milk. Stir well. Now add salt and stir.
  15. Bring the mixture to a boil on a medium flame
  16. then add the ghee coated rice. Stir properly.
  17. Cover the pan with a lid. Check when rice is cooking.
  18. Cook the biryani on a low flame till the rice grains are done.
  19. When the rice is cooked, cover and allow to stand for 5 minutes before serving.
  20. 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

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Gongura Senagapappu KuraGongura Senagapappu Kura (Sorrel Leaves with Bengal Gram Curry) Gongura Senagapappu Kura Gongura Senagapappu Kura : Gongura is one of the most common leafy vegetable in in Andhra Pradesh. It is otherwise known as Andhra Mata which means "Mother of […]
  • Vegetable BiryaniVegetable Biryani | How to prepare Veg Biryani Biryani , biriyani or biriani is a rice(used to prepare Vegetable biryani ) dish popular in Indian sub continent.It contains a mix of rice with vegetables, lentils, spice  and meat. Origin […]
  • Mutton Yakhni PulaoMutton Yakhni Pulao The Yakhni of Yakhni Pulao is the mutton broth made of yoghurt and saffron. Yakhni pulao is belive to be originates in Persia. This is belived to brought to india during the reign of […]
  • Pani Puri | Gol gappaPani Puri | Gol gappa Ask any Indian what’s his favourite food item on which he can munch all day long and you will get the same answer. No price for guessing, its pani puri or golgappa. Indians are fond of […]
  • American chop suey | How to make American chop sueyAmerican chop suey | How to make American chop suey One of my favorite choice whenever I visits a Chinese restaurent is the American chop suey. I like the crispness of the noodles, the tanginess of the sauce blended with egg is a delight […]
  • chakliChakli | Murukku | How to make chakli Chakli or Murukku is a savoury snack of Indian origin. It is made up of Rice flour, Bengal gram and black gram. it has different variations and it is called in different names in different […]
  • Home Made Ambur Dum BiryaniHome Made Ambur Dum Biryani Ambur Dum Biryani On my visit to Ambur, a nondescript town in Tamilnadu on the Bangalore Chennai highway, I tasted one of the best biryanis in South India. The "Ambur Dum Biryani". This […]
  • Great Indian Breakfast, Healthy Breakfast35 Great Indian Breakfast recipe ideas (Healthy Breakfast) Great Indian Breakfast recipe ideas (Healthy Breakfast): India is blessed with diversity in many aspects, so is its food habits. Here is a list of Indian Breakfast Indians savor and start […]
  • pidi chickenChicken Pidi Serving size: 6   Ingredients: Rice flour-one kg Grated coconut- one cup Cumin seeds- one spoon Garlic- 10 big, chopped Coconut milk-one cup Curry leaves-2 sprig Salt-to […]
  • Aratikaya vepuduRaw Banana Fry recipes | Aratikaya vepudu Aratikaya In Telugu is Banana and Vepudu is Fry. This a recipe which is common in all the South Indian state. In Andhra it is  Aratikaya vepudu in Malayalam it is Ethakka or ka […]
  • Fish VindaluFish Vindalu recipe Serving Size Fish Vindalu recipe: 4 Ingredients Fish Vindalu recipe: 1.     800g Firm Fleshed White Fish in bite sized pieces 2.     1 Cup/300ml Water or Fish Stock 3.     2 Small […]
  • Pineapple Raita recipe | How to prepare Pineapple RaitaPineapple Raita recipe | How to prepare Pineapple Raita Raitas ( Pineapple Raita  ) are served along with Biryanis, Parathas pulavs or even masala papads. Raitas acts as soother to the spices Indian dishes. It is advised to have at least one […]

,,,,,,,,,,