Chettinad mushroom biryani

Chettinad mushroom biryani recipe

Ingredients

Oil/ghee -3 tbsp

Bay leaf -  3

Clove  -2

Cardamom -2

Cinnamon - a small piece 

Star anise 2

Rice - 600 grams (jera samba rice)

Onion - 250 grams(5 to 6) onions

Tomato -5 

Green chilli - 2

Ginger garlic paste - 1 tsp

Mint leaves - a handful 

Half a lemon 

Salt as required 

Chilli powder- 2 tbsp

Tumeric powder -1 tsp

To dry roast

Fennel -1 tsp

Clove - 3

Cardamom - 3

Cinnamon a small piece 

Star anise - 2

Dry chilli - 10

Peppercorn - 1 tsp

Cumin 2 tsp

Coriander seeds 3 tsp

bay leaf - 3

For marination

Curd - 1/2 cup

Mushroom - 2 pack

Turmeric powder - 1/2 tsp

Mint leaves  - a handful 

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Ginger garlic paste  - 1/2 tsp

Salt as required

Instructions 

For marination

• Heat a pan or kadai dry roast the ingredients to dry roast listed above👆 and allow it to cool down completely
• Transfer it to a blender and make a fine powder
• Take sliced mushroom in a bowl add ginger garlic paste then add freshly ground powder
• Then put in turmeric powder and chili powder, curd, salt, and mint leaves mix all together well, and marinate for 10 to 15 minutes

To make biryani

The required water for basmati rice is 1:1.5, for normal rice the ratio is 1:2, and for jeera samba(seeraga samba) rice the ratio is 1:1.25, some will add 1:1.5 

• Heat a heavy bottom pressure cooker or Dutch oven to make biryani, add oil and ghee
• Add whole garam masalas like bay leaf, clove, cinnamon, cardamom and star anise
• Finely slice onion, tomato and mushroom 
• Then goes in the sliced onion, golden fry it then add green chilies
• Add ginger garlic paste and saute well, add sliced tomatoes and cook well
• Add masalas like chilli powder, and turmeric Powder, then add freshly ground powder
• Add some fresh mint leaves and mix well
• Add the required salt and marinated mushroom and cook till the oil gets separated  from the gravy
• Add the required water for the soaked rice and bring it to a boil, do not add rice before it boils
• Then add half an hour of soaked rice 
• Then squeeze half a lemon juice and some fresh mint leaves, close the lid, and cook till one whistle on a medium flame
• If you make biryani with a Dutch oven or pot just close the lid and simmer for 10 minutes set a dosa tava place the biriyani pot above it and let it for 20 minutes

Chettinad mushroom biryani with pictures 

Prep work

To make biryani masala dry roast the above-mentioned ingredients to dry roast for 2 to 3 minutes 

Transfer to a jar and make a fine powder

For marination take sliced mushrooms in a bowl and add ginger garlic paste

Add freshly ground powder and turmeric powder

Add chili powder, curd, and required salt

Finally add some fresh mint leaves, which give a nice flavor and aroma

Give a good mix 😊

Heat a pressure cooker and add oil and whole garam masalas

Add sliced onions and saute well

Add split green chilies ginger garlic paste and saute well 

Then goes in the sliced tomatoes

Cook well till the tomato turns soft

Then add freshly ground Powder, a little bit of turmeric powder, coriander powder, and chili powder, remember we've added masalas for marination

Add the marinated mushrooms and required salt for biriyani

Add the required water and bring it to a boil

Then add soaked jeera samba rice

squeeze half a lemon

Finally, add fresh mint leaves close the lid, and cook till one whistle turn off the flame and let the pressure release naturally 

Chettinad mushroom biryani is ready to relish😊

Don't forget to serve it hot for the best complement😉