Chettinad Mushroom Biryani

Chettinad Mushroom Biryani is a flavorful and aromatic South Indian rice dish cooked with mushrooms and a blend of spices typical of the Chettinad region. Here’s a detailed recipe for you:

Ingredients:

For the Rice:

• 2 cups Basmati rice, washed and soaked for 30 minutes
• 3 cups water
• 1 teaspoon salt

For the Mushroom Masala:

• 2 cups button mushrooms, cleaned and sliced
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt
• 1/4 cup chopped coriander leaves (cilantro)
• 1/4 cup chopped mint leaves
• 2 tablespoons oil
• 1 tablespoon ghee (clarified butter)
• Salt to taste

Whole Spices:

• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 2-inch cinnamon stick
• 1 teaspoon cumin seeds

Biryani Spice Mix (Chettinad Masala):

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 4 cloves
• 2 black cardamom pods
• 1-inch cinnamon stick
• 2 dried red chilies
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder

Instructions:

1. Prepare Biryani Spice Mix (Chettinad Masala):
   • Dry roast all the whole spices mentioned for the biryani spice mix until fragrant. Allow them to cool.
   • Grind the roasted spices along with turmeric powder and red chili powder into a fine powder. Set aside.
2. Cook the Rice:
   • In a large pot, bring 3 cups of water to a boil. Add salt and drained Basmati rice.
   • Cook the rice until it’s 70-80% done. Drain the water and set aside.
3. Prepare Mushroom Masala:
   • Heat oil and ghee in a heavy-bottomed pan or pressure cooker.
   • Add the whole spices (bay leaves, cloves, cardamom, cinnamon, cumin seeds) and sauté until fragrant.
   • Add chopped onions and green chilies. Sauté until onions turn golden brown.
   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
   • Add chopped tomatoes and cook until they turn mushy.
   • Now, add the sliced mushrooms and sauté until they shrink and release water.
   • Add the prepared Chettinad masala, yogurt, chopped coriander leaves, and mint leaves. Mix well.
   • Cook the mushroom masala until it thickens and the oil separates. Adjust salt if needed.
4. Layering:
   • In the same pan or a different deep ovenproof dish, layer half of the partially cooked rice.
   • Spread the mushroom masala evenly over the rice layer.
   • Top it with the remaining rice.
5. Cooking:
   • Cover the dish with a tight-fitting lid or aluminum foil.
   • Place it on a tawa (griddle) and cook on low heat for 15-20 minutes. This helps in uniform cooking and prevents burning.
   • Alternatively, you can cook in the oven at 350°F (180°C) for 20-25 minutes.
6. Serve:
   • Once cooked, gently fluff the rice with a fork.
   • Garnish with fried onions, chopped coriander leaves, and mint leaves.
   • Serve hot with raita or a side salad.

Enjoy the rich and aromatic Chettinad Mushroom Biryani!