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Aromatic and flavorful mushroom biryani from Tamil Nadu, where tender mushrooms are cooked with fragrant seeraga samba rice and a blend of freshly ground spices. A vegetarian delight that's perfect for a special weekend lunch.
For 4 servings
Prep Rice & Biryani Masala
Sauté Onions & Aromatics
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Aromatic and flavorful mushroom biryani from Tamil Nadu, where tender mushrooms are cooked with fragrant seeraga samba rice and a blend of freshly ground spices. A vegetarian delight that's perfect for a special weekend lunch.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 448.3 calories per serving with 10.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushroom Masala
Combine and Cook (Dum Method)
Rest and Serve
Replace mushrooms with a mix of diced carrots, beans, peas, and cauliflower. Add them after the tomatoes and cook until they are partially tender.
Add 200g of cubed paneer, lightly fried in ghee until golden, along with the mushrooms or as a replacement.
For a creamier, richer flavor profile typical in some parts of Tamil Nadu, replace 1 cup of water with 1 cup of thin coconut milk.
Mushrooms are a great natural source of B-vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and compounds like curcumin and eugenol, which have anti-inflammatory effects and can help combat oxidative stress.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which promote a healthy gut microbiome and aid in digestion.
Mushrooms are one of the richest dietary sources of selenium, a powerful antioxidant that supports the immune system and helps prevent damage to cells and tissues.
Kalan Biryani can be a balanced meal. Mushrooms are low in calories and rich in vitamins and minerals. The use of whole spices offers anti-inflammatory benefits. To make it healthier, you can increase the quantity of mushrooms, reduce the amount of ghee and oil, and serve it with a large portion of vegetable raita to add fiber and probiotics.
A typical serving of Kalan Biryani (around 485g) contains approximately 450-550 calories. The exact count can vary based on the amount of oil and ghee used and the type of rice.
Yes, absolutely. While Seeraga Samba rice provides a unique aroma and texture traditional to this dish, aged long-grain Basmati rice is an excellent substitute. If using Basmati, the water-to-rice ratio might need a slight adjustment; typically a 1:1.5 ratio (rice to water) works well.
A mushy biryani is usually due to excess water or overcooking. Ensure you use the correct rice-to-water ratio (1:1.5 for Seeraga Samba). Also, make sure to soak the rice for only 30 minutes and drain it completely. Cooking on very low heat ('dum') and not stirring after adding water helps keep the grains intact.
Yes, this recipe is easily adaptable for a vegan diet. Simply replace the dairy curd with a plant-based yogurt (like cashew or coconut yogurt) and substitute the ghee with an equal amount of vegetable oil or coconut oil.
If you don't have a heavy-bottomed pot, you can place your regular pot on a flat iron tawa (griddle) over low heat. This distributes the heat evenly and prevents the biryani at the bottom from burning, effectively creating the 'dum' effect.