Mushroom Biryani – Chettinad Style

INGREDIENTS 

For Golden Fried Onions –

• 2 CUP ONIONS, 
• CUT 2 TBS OIL, 
• 1/4 TSP SALT 

For the Marination –

• 1/4 tsp Turmeric Powder 
• Chopped Mushrooms
• 1 teaspoon ginger garlic paste 
• 3-4 teaspoon red chili powder
• 1/2 teaspoon coriander powder 
• 1/2 teaspoon garam masala
• 1/2 cup fried golden onions
• 1/4 c. thick curd
• 1/2 cup fresh coriander and mint leaves As required, chopped salt

For Biryani –

• 2 tbsp oil 
• 2 Cloves 
• 1 Dried Bay Leaf
• 2 Maratti Moggu 
• 1 Cardamom
• Cinnamon Piece 2″
• Kalpasi/Stone Flower little piece
• 1 pound Basmati rice
• 1 cup of water 1 cup of thick coconut milk Salt to taste
• Garnish with coriander leaves
• Garnish with golden fried onions

INSTRUCTIONS

Making Golden Fried Onions – 

1. Heat oil in a nonstick pan. Toss in the finely chopped onions. Add salt and continue to fry on low/medium heat until golden brown. Take out and set aside.

To make the mushroom marinade, 

1. combine chopped mushrooms, turmeric powder, red chili powder, garam masala powder, coriander powder, fried onions, salt, ginger garlic paste, thick curd, chopped coriander, and mint leaves in a mixing bowl.
2. Mix vigorously until the mushrooms are completely covered.
3. Marinate for at least 30 minutes, covered.

Making Biryani – 

1. Wash the basmati rice and soak it in a cup of water for 20-30 minutes.
2. Heat the oil in a pan. Combine dried bay leaf, cloves, cardamom, cinnamon, marati moggu, and kalpasi/stone flower in a mixing bowl. Fry for a few seconds.
3. Cook the marinated mushroom combination over low heat until the mushrooms are tender.
4. Add the thick coconut milk and bring it to a low boil.
5. Then, add the water that was used to soak the rice and season with salt to taste.
6. As soon as the water starts to boil, add the soaked rice. Combine thoroughly.
7. Cook, covered, on a low heat until the rice is tender and there is no longer any water.
8. Top with fried onions and coriander leaves and set aside for 5-10 minutes before thoroughly combining.
9. Serve immediately with onion raita.

Note –

1. Adjust the spices to taste.
2. Don’t soak the rice for too long or it will become soggy.
3. Allow the rice to rest before mixing it in so that each rice grain remains distinct.