Mushroom Biryani Recipe | Chettinad Mushroom Biryani | Startup Cooking

 Mushroom Biryani Recipe | Startup Cooking

A tasty biryani with mushrooms. The mushroom biryani is made in the traditional way of cooking on dum using Seeraga Samba rice in Chettinad style.  The aromatic rice gives a nice flavor to the biryani and gives an authentic Chettinad taste.

This biryani is so simple and easy to prepare without putting much effort. Button mushroom is a great choice for this recipe which is really good for our immunity. Mushrooms are very beneficial in reducing the risk of heart diseases and cancer, and also it contains lots of vitamins and minerals.

You can serve this biryani with onion raitha or mint chutney. It is apt to serve on the occasions like pot luck, buffet, birthday party or weekend lunch etc., Follow my step-by-step photo recipe to prepare Mushroom Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR MUSHROOM BIRYANI

Coarse       : Main, Biryani

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 50 min

Total Time  : 1 hr 5 min

INGREDIENTS

• 2 cup Seeraga Samba rice

To Grind

• 5 cloves

• 2 inch cinnamon stick

• 1 star anise

• 2 green cardamom

• 1 tbsp coriander seeds

• 2 petals black stone flower

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1/2 tsp pepper corn

For Biryani

• 4 tbsp oil

• 1/2 tsp cumin seeds

• 1 bay leaf

• 1.5 cup onion - thinly sliced

• 1 tbsp ginger garlic paste

• 4 green chilli

• 1 tomato - chopped

• 1/2 cup mint leaves - chopped

• 1/2 cup coriander leaves - chopped

• 1/4 tsp turmeric powder

• 2 tsp red chilli powder

• 1/4 cup curd/yogurt

• 1.5 cup button mushroom - sliced

• 4 cup water

• salt to taste

• 1 tbsp ghee - garnish

• handful of coriander leaves - chopped - garnish

PROCEDURE

• soak Seeraga Samba rice in enough water for 45 minutes

• add cloves, cinnamon stick, star anise, coriander seeds, green cardamom, black stone flower, cumin seeds, fennel seeds and pepper corn in a mixer grinder

• grind to a slight coarse powder and keep aside

• heat oil in a biryani pot

• temper with cumin seeds and bay leaf

• add thinly sliced onion

• saute well until it turns transparent

• add ginger garlic paste and green chili

• saute well until the raw smell goes

• add chopped tomatoes, mint and coriander leaves

• cook well until it gets mushy

• add in turmeric powder, red chilli powder and ground masala powder

• mix well and cook for 2 minutes in low flame or until the raw smell of spice powder goes

• add thick curd/yogurt and cook for 1 minute 

• add sliced button mushrooms

• saute well, cover and cook in low medium flame for 1 minute

• oil starts to separate at this stage

• now add 4 cup water and salt

• mix well

• when the water starts to boil add soaked rice

• mix well

• cover with lid and cook in medium flame until 70% of rice cooked

• then reduce the flame to low, cover with aluminum foil and cover with lid or place heavy cast iron pan or pot on top of the biryani pot to put dum

• cook in low flame for 15 minutes  and switch off the flame

• do not open the lid and let the biryani pot rest for another 15 minutes

• after the resting time, open the lid and garnish with ghee and coriander leaves

• gently mix the biryani on the sides

• Seeraga Samba Rice Mushroom Dum Biryani ready

• serve hot with onion raitha

• taste delicious 😋 

Mushroom Biryani with 

Step-By-Step Photo Recipe

take 2 cup Seeraga Samba rice

soak in enough water for 45 minutes

after 45 minutes 👇🏽

take all the whole spices in mixer grinder

grind to a slight coarse powder and keep aside

heat oil in a biryani pot, temper with cumin seeds and bay leaf

add thinly sliced onion

saute well until it turns transparent

add ginger garlic paste and green chili

saute well until the raw smell goes

add chopped tomato, mint and coriander leaves

cook well until it turns mushy

add turmeric powder, red chili powder and 

ground masala powder

mix well and cook for 2 minutes

take thick curd / yogurt

add curd

mix well and cook for 1 minute

add sliced button mushrooms

mix well

cover and cook in medium flame for 1 minute

oil started to separate at this stage

add 4 cup water

add salt

mix well and Bring water to rolling boil

now add soaked rice

mix well

close with lid and cook on medium flame

cook until the 70% of rice cooked

now cover with aluminum foil and cover with lid or place any cast iron pot or pan on biryani pot for dum and cook in low flame for 15 minutes

do not open the lid and let the biryani pot rest for another 15 minutes

now garnish with ghee

garnish with coriander leaves

mushroom dum biryani ready

serve hot with onion raitha