Chettinad is located in Tamil Nadu.
This style of Biryani comprises a lot of meaty mushrooms, rice and a lot of spices.
Who doesn’t adore a plate of delicious Biryani? Every morsel of biryani is heavenly and one of the most loved dishes across the world. You can treat yourself to a sumptuous meal of different types of Biryani including the Mushroom Biryani. This style of Biryani is the delectable vegetable version of Biryani, comprising a lot of meaty mushrooms, rice and a lot of spices. Keep reading this space to learn about the recipe for Biryani cooked in the Chettinad region, Tamil Nadu.
Ingredients:
1. Basmati rice – 2 cups
2. Mushroom – 1/2 kg
3. A piece of big onion – 1
4. Tomatoes – 2
5. Green chillies – 3
6. Ginger garlic paste – 2 tbsp
7. Coconut milk – 1/2 cup
8. Curd – 2 spoons
9. Turmeric powder – 1/4 spoon
10. Chili powder – 2 spoons
11. Coriander powder – 2 tbsp
12. Anise powder – 1/2 spoon
13. Band – 2
14. Cardamom – 3
15. Cloves – 5
16. Biryani leaves – 1
17. Oil – as required
18. Ghee – as per the requirement
19. Mint – a handful of leaves
10. Coriander leaves – a bunch
11. Water – 3 cups
12. Salt – as needed
Cooking Process:
Recipe:
1. First rinse the basmati rice at least twice or thrice well in water and then soak the rice for about 30 minutes. Besides the Basmati rice, the South Indian variety of seeraga samba rice can also be used.
2. After the rice is rinsed and soaked well, drain the rice of all the water.
3. Now, it is time to prepare the other ingredients. Clean the mushroom pieces, chop them to the required size and keep them aside.
3. Now put a pressure cooker on the stove and pour oil and ghee in it. Keep observing till the time it gets hot and then add bark, cloves, cardamom, onion and biryani leaves and saute them well.
4. Once the onion’s colour turns golden brown, add chopped green chillies, chopped coriander leaves and mint and fry well.
5. Now, add ginger garlic paste which will be followed by chopped tomatoes and other vegetables that have been properly sauteed.
6. Then add turmeric powder, chilli powder, coriander powder and anise powder to it and mix well.
7. Now, once the green colour of the masala goes away, add coconut milk, curd and the desired amount of salt and cook until it turns into a tasty gravy.
Once these are cooked well, mix them with the soaked basmati rice in a pressure cooker and wait till 2 to 3 whistles.
Your Chettinad-style mushroom biryani is ready to serve.