Chettinad Spicy Mushroom Biryani
A fragrant and fiery South Indian rice dish featuring earthy mushrooms infused with the bold flavors of freshly ground Chettinad spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Basmati Rice
- 400 grams Button Mushrooms, sliced
- 2 large Red Onions, thinly sliced
- 1 1/2 tablespoons Ginger-Garlic Paste
- 2 tablespoons Chettinad Masala Powder
- 1/2 cup Coconut Milk
- 3 pieces Green Chilies, slit
- 3 tablespoons Ghee or Oil
- 1 set Whole Spices (Cinnamon, Cardamom, Cloves, Star Anise)
- 1/2 cup Fresh Mint and Coriander Leaves
- 3 cups Water
- 1 teaspoon Salt
Instructions
- 1
Wash and soak the Basmati rice in water for 20 minutes, then drain completely.
- 2
Heat ghee in a heavy-bottomed pot or pressure cooker and sauté the whole spices until fragrant.
- 3
Add sliced onions and green chilies, frying until the onions turn golden brown.
- 4
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 5
Add the sliced mushrooms and Chettinad masala powder, cooking until the mushrooms release their moisture and shrink slightly.
- 6
Add the soaked rice, coconut milk, water, salt, and half of the mint and coriander leaves.
- 7
Close the lid and cook on low heat (Dum style) for 15 minutes or for 2 whistles if using a pressure cooker.
- 8
Garnish with remaining herbs and fluff the rice gently with a fork before serving hot with raita.
Nutrition per Serving
420
Calories
12g
Protein
65g
Carbs
14g
Fat
5g
Fiber
4g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
