Mushroom Biryani Chettinad style

Mushroom Biryani recipe is a vegetarian version of Indian Biryani. Biryani is a one-pot rice recipe made with basmati

 rice, meat, and spices. I have already shared a Muslim style mushroom dum biryani recipe, please, check the recipe here. This biryani is a spicier version of the previous mushroom biryani recipe also, instead of basmati rice I have used seeraga sambha rice

Ingredients :

• 160 ml of oil
• 100 grams red onion – sliced
• 3 tsp salt
• 2 cups hot water
• 1/2 cup rice boiled water
• 500 grams kalijeera or seeraga sambha rice
• 1/2 cup green peas (pre cooked)

(Soak the dry green peas in the water for 3 hours and boil unti tender or pressure cook)

• 750 grams mushroom-sliced
• 1 to 2 tbsp lime juice
• 150 to 200 grams country tomato-sliced
• 40 grams fresh curd
• 1.5 tsp chili powder
• 1/4 tsp turmeric powder
• 1 – bay leaf

Biryani Masala:

• 200 grams shallots
• 2- short dry red chillis
• 5- grams cinnamon sticks
• 6- cloves
• 3- green cardamom
• 1 tsp- stone flower(kalpasi)
• 1 tsp of fennel seeds
• 50 grams ginger
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Procedure:

Step 1:

Wash the rice in the running water a couple of times and soak the rice in the water for 45 minutes.

Step 2:

1. Grind all the ingredients for biryani masala to a smooth paste. If required, add little water.
2. Fill a 5-quart pot with water and bring it to boil. Meanwhile, proceed to step 3.

Step 3: Mushroom Biryani Gravy

1. In a 5-quart pot heat required oil and when the oil is nice and hot, add the bay leaf and sliced onion. Fry the onion until golden brown.
2. Add in the prepared biryani masala and fry until the oil separates about 20 minutes then, saute tomato until juicy. While sauteeing tomatoes, add the required salt for the biryani masala.
3. Make sure onion and tomato are well combined and the oil floats then, add the chili powder and turmeric powder. Saute the spice powder for a second. Next, saute the curd for 3 minutes.
4.  Add the sliced mushroom to the biryani pot, season with some salt and saute for 3 minutes. Pour required hot water to the biryani masala, mix well. Add the pre-cooked green peas, Cover the pot and let the mushroom cook over medium-low heat. 

 5. At this stage, water would have come to boil, Season the water with some salt and, mix well. Water should be a little salty         to  taste. 

     6. Drain the soaked rice and add the rice to the boiling water. Let the rice cook for 7 minutes on high heat. The half-cooked           rice should look transparent on the edges. Once in a while, stir the rice.

     7. Once the rice is half cooked, carefully drain the water. Reserve half cup of rice boiled rice water.

     8. Add the lime juice to the biryani gravy then, add the drained rice to the pot.

    9.Increase the heat to medium-high add in the reserved water and mix well. Seal the pot with an aluminum foil and put the lid      on. Place the mushroom biryani pot on a dosa tawa and cook the biryani over medium-low heat for 45 minutes.

    10. After 45 minutes, turn off the stove and do not disturb the setup for 10 minutes.

    11. Ten minutes later, mushroom later tasty Chettinad mushroom biryani is ready to serve.

Health tips :Eat fatty fish