Mushroom Biryani Recipe (South Indian Style)
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
425 kcal
-
Course
Main Course
-
Cuisine
Indian
Mushroom Biryani Recipe (South Indian Style)
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This Mushroom Biryani Recipe is from the South Indian Tamil Nadu cuisine. This dish requires only one pot and is made in less than 30 minutes! A spicy, tasty mushroom and rice recipe, this South Indian-style vegan biryani with mushrooms is perfect for a delicious weekend meal.
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Ingredients
Main ingredients
- 3 tablespoons oil - any neutral oil
- ½ cup onions - finely chopped
- ½ cup tomatoes - finely chopped & tightly packed
- 1 teaspoon green chilies or serrano - finely chopped or 1 to 2 green chillies
- 2 teaspoons ginger garlic paste about 5 to 6 garlic cloves and 1 inch ginger crushed in a mortar-pestle
- ¼ cup mint leaves - chopped & tightly packed
- ¼ cup Coriander leaves (cilantro) - chopped & tightly packed
- 8 to 10 curry leaves - medium sized
- 200 grams white button mushrooms - chopped or sliced
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon garam masala
- 1½ teaspoons coriander powder (ground coriander)
- ¼ teaspoon black pepper powder (ground black pepper)
- 1 cup (200 grams) basmati rice - heaped
- 2 cups water - add more if required
- salt as required
Whole spices
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 inch cinnamon
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 2 to 3 ingle strands of mace thin strands, optional (javitri)
- 1 tej patta (indian bay leaf), small to medium-sized
- 1 star anise small piece, optional, (chakri phool)
Instructions
Preparation
- Rinse rice a few times in water until the water is clear of starch. Soak the rice in enough water for 20 to 30 minutes.
- After 20 to 30 minutes drain the water from the rice. Keep the soaked rice grains aside.
- When the rice grains are soaking, prep up the rest of the ingredients like chopping veggies, herbs and getting the spices ready.
making south indian mushroom biryani
- Heat oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise the rice can get browned or burnt.
- When the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
- Fry the spices till fragrant for a few seconds.
- Then add chopped onions and sauté until they are softened and turn translucent.
- Next add ginger-garlic paste, green chilies, half of the mint & coriander leaves, tomatoes and curry leaves.
- Stir and mix well. Sauté this mixture on a low to medium-low heat until the tomatoes soften.
- Then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
- Mix again very well so that the ground spice powders gets mixed evenly with the rest of the mixture. Sauté for a minute.
- Add sliced mushrooms. Stir again. Sauté on a low to medium heat for 6 to 8 minutes. Keep on stirring at intervals.
- Next add water and stir to combine.
- Bring the mixture to a simmer. Add the rice. Add rest of the mint & coriander leaves. Mix again.
- Season with salt. Check the taste of the water and it should taste a bit salty.
- Cover the pan with a lid. On a low to medium-low heat cook the biryani until the rice grains are softened well, tender and all the water is absorbed.
- In case if the rice grains are undercooked and the water has dried up, then add about ¼ to ½ cup water or more if needed.
- You have to keep on checking the rice a couple of times to see if the water dries up or not.
- Once done, allow the biryani to rest for 5 minutes. Then open the lid and gently fluff the rice, before serving.
- Serve this South Indian Mushroom Biryani with your preferred raita or plain yogurt. You can also pair it with a simple vegetable salad.
Notes
- Recipe Notes
- Alternative Cooking Techniques
- You can easily make this dish in a stove-top pressure cooker or in the Instant Pot. Vary the quantity of water and time as required with the kind of rice you are using.
- I have made the biryani with button mushrooms. You can make this mushroom biryani with any variety of edible mushrooms.
- You could use aged basmati rice or the South Indian variety of short grained seeraga samba rice or kaima rice.
- For a less spicy taste, reduce the green chillies, ginger-garlic paste, red chilli powder and black pepper powder.
- Soaking rice grains helps them to cook faster. If pressed for time, simply rinse the rice grains. You will need to cook the rice for more time and add some more water while cooking if required.
- You can opt to use ghee instead of oil.
- Instant Pot Mushroom Biryani: For Instant pot, follow the sautéing instructions in the steel inner pot of your IP using the sauté function. Add 1½ cups of water and mix very well. Season with salt. Secure and seal the IP lid tightly and move the valve to sealing position. Pressure cook on high mode for 5 minutes. After the cooking is complete and you hear the beep sound, let the rice rest for 8 to 10 minutes in the IP and later do a quick pressure release.
- Cooking in Stove-top Pressure Cooker: Carry out the sautéing steps in a 3-liter pressure cooker on a stovetop. Add 1½ to 1¾ cups water and salt according to taste. Pressure cook on medium to medium-high heat for 1 to 2 whistles or for about 7 to 8 minutes. Let the pressure drop naturally in the cooker and then open the lid. Gently fluff the rice and serve.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
64g
(21%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
231mg
(10%)
Potassium
485mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
624IU
(12%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.3mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
0.3mg
Vitamin B12
0.03µg
Vitamin C
63mg
(70%)
Vitamin D
0.1µg
Vitamin E
6mg
Vitamin K
8µg
Calcium
88mg
(9%)
Vitamin B9 (Folate)
345µg
Iron
2mg
(11%)
Magnesium
47mg
Phosphorus
168mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 231mg | 10% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 624IU | 12% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.03µg | 1% |
| Vitamin C | 63mg | 70% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 6mg | |
| Vitamin K | 8µg | |
| Calcium | 88mg | 9% |
| Vitamin B9 (Folate) | 345µg | |
| Iron | 2mg | 11% |
| Magnesium | 47mg | 12% |
| Phosphorus | 168mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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