Aromatic basmati rice and earthy mushrooms cooked in a fiery, freshly ground Chettinad spice blend. This South Indian biryani from Tamil Nadu is a flavor explosion, perfect for a special weekend meal.
Aromatic & perfectly spiced Chettinad Mushroom Biryani. Protein-packed and energy-giving, pure comfort!
This chettinad dish is perfect for dinner. With 582.5 calories and 12.54g of protein per serving, it's a healthy, low-sodium, high-fiber option for your meal plan.
25gfat
Fennel Seeds
1 tsp Black Peppercorns
6 whole Dried Red Chilies (adjust to heat preference)
1 whole Star Anise
1 tsp Kalpasi (stone flower)
1 tsp Poppy Seeds
0.25 cup Grated Coconut (fresh or desiccated)
400 g Mushrooms (cleaned and sliced)
2 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
0.5 cup Curd (whisked until smooth)
2 whole Green Chili (slit lengthwise)
0.5 cup Mint Leaves (chopped, divided)
0.5 cup Coriander Leaves (chopped, divided)
3 tbsp Gingelly Oil (or any neutral oil)
2 tbsp Ghee (for layering)
0.5 cup Fried Onions (birista)
1 pinch Saffron
2 tbsp Milk (warm, for soaking saffron)
Instructions
1
Prepare the Rice & Saffron Milk (15 minutes)
Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes.
In a small bowl, soak the saffron pinch in 2 tbsp of warm milk and set aside.
In a large pot, bring 4 cups of water to a rolling boil. Add the bay leaf, 1-inch cinnamon stick (for rice), 2 cloves, 2 green cardamom pods, and 1 tsp of salt.
Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes until the rice is 80% cooked (al dente).
Immediately drain the rice in a colander and spread it on a large plate to cool slightly. This prevents it from cooking further.
2
Prepare the Chettinad Masala (10 minutes)
In a dry, heavy-bottomed pan over low-medium heat, add all the ingredients for the masala powder: coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, star anise, kalpasi, poppy seeds, 1-inch cinnamon stick (for masala), 4 cloves, and 3 green cardamom pods.
Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Do not let them burn.
Add the grated coconut and roast for another minute until it's lightly golden.
Remove from heat and let the mixture cool down completely.
Once cooled, grind everything into a fine powder in a spice grinder or blender.
3
Cook the Mushroom Gravy (15 minutes)
Heat oil in a heavy-bottomed pot or dutch oven over medium heat. Add the sliced onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Stir in the freshly ground Chettinad masala powder and turmeric powder. Cook for 2-3 minutes, stirring constantly, until oil begins to separate from the masala.
Reduce the heat to low. Add the whisked curd and mix quickly and continuously to prevent it from curdling. Cook for 2 minutes.
Add the sliced mushrooms and 1 tsp of salt. Mix well to coat the mushrooms. Cook for 5-7 minutes until the mushrooms release their water and are tender.
Stir in half of the chopped mint and coriander leaves. The gravy for the biryani is now ready.
4
Layer and Dum Cook the Biryani (20 minutes)
Remove half of the prepared mushroom gravy from the pot and set it aside.
Spread half of the par-cooked rice evenly over the gravy remaining in the pot.
Sprinkle half of the fried onions, half of the remaining mint and coriander leaves. Drizzle 1 tbsp of ghee and half of the saffron milk over the rice.
Layer the reserved mushroom gravy evenly over the rice.
Top with the remaining rice, creating the final layer. Garnish with the remaining fried onions, mint, coriander, 1 tbsp of ghee, and saffron milk.
Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can place a heavy object on the lid or seal the edges with atta dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the flavors to meld beautifully.
5
Rest and Serve (10 minutes)
Turn off the heat and let the biryani rest, still covered, for at least 10-15 minutes. This step is crucial for the flavors to settle and the rice grains to firm up.
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula to mix the layers without breaking the rice grains.
Serve hot with a side of cooling cucumber raita or onion pachadi.