Recipe for Chettinad style spicy Mushroom Biryani. Pressure Cooker Method. With step by step pictures. Very good biryani for a big gathering / parties.
This happened when we lived in San Jose, CA. Every time we went to an Asian or Indian restaurant, they would ask us to rate our comfortable spice level as a number from 1 to 10 while placing the order. We usually chose the number 7. But one day Vinodh told that he was craving for spicy food and went on and bravely uttered the word 10. The person taking the order reconfirmed if 10 was the number we really wanted. We said a bold yes. After all, we were from India. Vinodh was really hungry and so was I. The food came and the first bite was good. After about 4 bites, his nose was pink and he started sweating. His bold 10 was taking a beating. He would not accept his defeat. But somehow we managed to finish the food with 2 gallons of water. From then on, we have never gone back to a 10 ever again. We still laugh at each other on the 10. I like spicy food. Especially spicy biryani. Its really easy to make non vegetarian biryani as meat flavors the rice well and even if you goof up, you end up with a decent meal. But vegetarian biryani is a different game. The spices, masala’s etc are very important to get it to taste great. We had this spicy mushroom biryani at a wedding and it tasted so great that I straight went into the kitchen to get the recipe from the chef himself. I can really surprise everyone like that. He was surprised and happy to see me back in the big industrial kitchen. He was really happy to share. Many times we never realize how a small little appreciation of the food that we eat can bring so much happiness to the person that made them. So next time you eat good food, say it loud. Here is the recipe for an awesome spicy mushroom biryani.
Prep Work
Measurments Used – 1 Cup = 250 ml
We are going to use Seeraga Samba rice for Chettinad Biryani. Seeraga Samba rice is also sold in shops as Jeera rice. One can also use Basmati rice if you cannot find Jeera Rice. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes. The quantity of water used for cooking remains the same for both jeera rice as well as basmati rice.
Next, we need to make a spice powder. Dry roast 10 grams 5-6 two inch cinnamon sticks (thats a lot of cinnamon), 3 cardamom and 3 cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder. Its important to get the spice powder as fine as possible. Set aside.
Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.
Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
In the mean time, bring a pot of water to boil. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan. Its important to add boiling water as the flavor of the masalas stays intact. We have used 2 cups of water for every one cup of rice. Check for seasoning and add salt if necessary.
NOTE: If you want a very fluffy biryani, use 1 cup rice : 1.5 cups water ratio
Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
Serve hot with raita.
Chettinad Style Spicy Mushroom Biryani – Pressure Cooker Method
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
Description
Recipe for restaurant style spicy chettinad mushroom biryani. Made in pressure cooker. Very good biryani for a big gathering / parties. Served with raita.
Ingredients
For the Spice Powder
- 10 grams 5-6 two inch cinnamon sticks
- 3 cardamom
- 3 cloves
For masala paste
- 20 shallots
- 10 cloves garlic
- 1 inch piece ginger
Other Ingredients
- 3 tablespoon vegetable oil
- 2 onions, finely chopped
- 10 cashew nuts, broken
- 10 stalks coriander leaves, chopped
- 10 stalks mint leaves, chopped
- 2 green chillies, chopped
- 1 big tomato, chopped
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 1/2 teaspoon rock salt
- 200 grams button mushrooms, diced
- 1 1/2 cups Jeera Rice (seeraga samba)
- 3 cups boiling hot water
- Measurements Used – 1 Cup = 250ml
Instructions
- Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes.
For the Spice Powder
- Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder.
For masala paste
- Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.
Procedure
- Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
- Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
- Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
- Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
- Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
- Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan.
- Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
- Serve hot with raita.
- Category: Biryani
- Cuisine: Chettinad, South Indian
I have tried this and using this recipe since a very long time.. everytime it never fails .. it brought me so much appreciation.. thanks for the recipe.
The dry masala powder can be used for gravies also.. I’m using it regularly.. 😋
★★★★★
Thank you!
Instead of mushroom can we use vegetables?
sure.
I’ve tried this recipe a lot of times….and it’s so good.!!
★★★★★
Thank you!
Awesome mushroom Biryani! Never knew that you are from San Jose! We are Neighbors;)
Thank you! I used to live in San Jose. Not now 🙂
Again one of the best recipe, we had a yummy Sunday with awesome mushroom biryani. ( Did not pressure cook though). Thanks a lot for lovely recipe.
★★★★★
Thank you so much!
Again one of the best recipe, we had a yummy Sunday with awesome mushroom biryani. Thanks a lot for lovely recipe.
★★★★★
Thank you so much!
Superb flavor, taste and texture!!
★★★★★
Thank you so much Mangai.
I tried this mushroom briyani. It came out well. It was very spicy and tasty. Texture was attractive and smell was scrumptious.
★★★★★
Hiiii! I just now tried this yummiestttt briyanii and it was amazingg Kannama ka!! My dad who is not a big fan of mushroom! Loved it!! I did improvise only one thing…finally after the briyani is done.. i just fried cahew and raisins in ghee and added it! Cant wait to dig in your other recipe ! 😍
★★★★★
நான்கு வருடமாக இந்த ரெசிபியை தான் பயன்படுத்துகிறேன். மிகவும் அருமையாக உள்ளது. அரிசி பருப்பு சாதமும் அருமையாக உள்ளது.
★★★★★
Thank you
Mam shall I try this with srilankan cinnamon ?
sure. Use less qty though.
Could u pls specify in grams mam?
Will do sometime:)
Sure mam
Can you tell how much grams if we can replace cinnamon with srilankan cinnamon pls ka! Waiting to try this Biriyani!!!
Use about 5 grams or a small stick.
My husband is a vegetarian and I tried this biryani today, it turned out so amazingly good!!! No words.
Thank you so much for sharing this recipe!!!
Like you said, I thought it’s too much Cinnamon too but followed the recipe to the T trusting the recipe. To my surprise it was just perfect. We love your recipes. I’ll try Prawn biryani next. Looks Yummy!!!
★★★★★
Im yet to try this briyani but i have already cooked ur other species it came out well. Now a days i used to search the receipe if its from kannamma cooks and yes the way you narriate the story and present the pictorial representation of cooking steps its gr8. Some times in a hurry i could not read i would just see the pics and start cooking.
Your passionate towards cooking and blog is appreciable one. Keep rocking….
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Thank you!
It’s too taste. I like very much. Thanks .
★★★★
I tried this biryani today, it turned out so yumm!!!
Thanks for sharing this recipe!
I have a question, can we substitute mushrooms with other veggies?
★★★★★
Sure you can sub with other veggies.
Hello ka!!
I am an amateur cook! Just got married, so trying my hand at everything ! I love your recipes! I thought Biriyani making is beyond my level! You have made it a cake walk.. I now have confidence in myself! Thank you! Lovely recipe .
★★★★★
Thank you!
I’ve tried many versions of mushroom biryani
This recipe is different and looks yummy .
Can’t wait to try it.
Hello!
Love all your recipes.. I am having around 10 guests next week.. very bad at math can u help me with quantity pls?
This recipe serves 4 people. You can just double the recipe and make it. I am sure there will be other items so two times will be more than sufficient.
Unique awesome recipe! Happy cooking and sharing ideas!
Happy Cooking!
Wow, I am a biryani lover and I loved this recipe…so was everybody else ….Thank you so much
★★★★★
Thanks. Glad that you liked it!
Dear Mam
Your cooking ideas are authentic and awesome… It’s unique too… Glad to see a person like you… Thank you for ur recipes.. Pls post more recipes
★★★★★
Thank you!
The dish came out excellently. Thank you so much for the recipe.
★★★★★
Thank you!
Can we use cashew with shallots for grinding?
I never grind them.
Tried your recipe. Briyani turned out awesome. Thank you for the recipe.
★★★★★
Thank you!
Hi,
Used 2*2inch cinnamon sticks with 5 cloves and 5 lavang, still have spice powder for next time. Deviated a bit from original recipe (got idea from comments) by reducing the amount of water and adding coconut milk at end of cooking after the water got absorbed. Amazing recipe. We loved it. Thanks so much for sharing.
★★★★★
Thank you so much! Happy Cooking!
Hi I love this Biriyani so much! Thank you. I plan to make this for my friends but they don’t eat mushroom. Will the same style of cooking work with other vegetables (like vegetable Biriyani ) ? Please let me know 🙂
Sure Amritha, you can use your choice of veggies. It will work!
Awesome!! Thank u ☺️
Tried this yummy biryani today Kannamma ka:) It came out really tasty and Thanks again to you for giving us a story and a recipie:)
★★★★★
Thanks Priya. Glad you liked the recipe.
Yes ma’am have tried the same measurement as mentioned, only thing is added only one chilly instead of two chilly to avoid too much spice. Wonder why it taste different.
Thank you so much for your reply ma’am.
Hi ma’am, i tried this recipe today,but it did not tasted spicy it tasted sweet, i have added all the ingredients as you mentioned. Does clove or cardamom gives the sweetness? Pls reply ma’am.
slight bitterness is also there
Its strange that it tasted sweet. Did you follow the right proportions. Adding too much of spices or using less qty of rice for the given masala also might have been the problem.
It is mesmerizing taste I can’t stop eating it . Great taste
Thank you so much.
Yumm!! It came out really well!
★★★★★
Thank you so much.
Hi suguna,can we replace shallots with big onions.
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Sure, you can.
Hi I want to prepare mushroom biriyani for 8 members….This is not a main dish also preparing white rice with some gravy too…So plz tell me the rice measurement. I have 5 ltr cooker only…..Most of the time rice burnt in this cooker…i have fear to do….So plz tell me rice and mushroom measurement
★★★★★
You can do the recipe with 2 cups of rice. thats 1.5 times the recipe. 5 liter is a big cooker and doing small amounts may be the reason why its burning at the bottom. This recipe should work fine.
Hi Suguna, Hope you missed adding coconut milk and lemon juice to Mushroom biriyani please add it it gives you enormous flavour and adds taste.
very nice recepie loved it
★★★★
Thanks Anusha!
The mushroom biryani recipe was super hit at home.thanks a ton for this wonderful dish.
★★★★★
Thank you!
This recipe is yet another Masterpiece. I have tried so many Biriyani recipes from many sites. Nothing even compares to this one. One word to describe would it be “WOW”. Thank You for sharing this recipe
★★★★★
Thank you Umanandhini.
Great! I never know mushrooms can make it in Chettinad Dishes! Is this a fusion food?
★★★★★
It’s really very good,yummy and awesome recipe.Me and my Husband are enjoyed this recipe very much.My husband told me(you are rocking Baby).Thank you so much (KANNAMA AMMA).You are doing a Great job Well done.
★★★★★
Thank you so much Sarumathi! Of course you are a rocking baby!
Semma.. super recipe
Kannama’ji.. I’m gonna try this today
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Hi kannamma,
I tried this today and it was yummy.. I have one question.. you mentioned two whistles whether it is in high or medium flame?
★★★★
Preferably Medium.
Hi, I have tried ur biriyani before and it was just awesome. I am planning to make this for 10 people. so do i need to just double the ingredients, would it be enough? Please, can u reply by toay itself?
Yes Gauri. You can double the recipe. I dont know if this is the only main dish or if there are other dishes. Without knowing that, I cannot recommend whether double the recipe will be enough or not!
Hi Suguna,
Can you please tell me where you can buy rock salt in US ( Boston)?
Thanks.
Kiruthika
You can check out whole foods.
I used to love the mushroom briyani my Frnd brought as lunch wen i was in school. Lost touch with her and ever since I started cooking i hav been trying to find the exact recipe. Today i followed ur recipe and i am very happy bcos it tastes exactly the same. Thanks a lot for posting such a delicious recipe
Thank you so much Srimathi. Glad you liked the recipe.
Hi suguna I tried ur recipe today using basmati rice. It came out well. We just loved it.
Thank you so much for the detailed post.
Thank you so much Prabha.
Thank you for your cooking method
Hello madam
What is added to get the same color of rice as in the picture!?
its the ripe tomatoes:)
Hi can you post a chettinad chicken biryani and also a thalassery chicken biryani. You’re recipes are spot on.thanks a ton.
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Sure Anu. I will try getting them.
Really came out well…First time my hubby appreciated my cooking… Thank u?
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Thank you so much. Your comment means a lot to me.
Made this yesterday for lunch, it was awesome in spite of not adding mint. Thank you.
wow. Thats really nice Sona.
Hi,
I tried your Mushroom biryani recipe over the weekend. It came out awesome and my kids loved it too.
Thanks for your recipe and keep up this great work!
★★★★★
Thank you so much Gayathri!
Hi kannamna,
b’latd diwali wishes to u n to ur fmly…hope diwali would hav gone great…cumng to bnglr aftr a massive celbrtn of fstvl..tat too aln is too horribl…I feel so…I was lazy to do wrks aftr smll gap…I suddnly lukd into ur site n found tis new recipe…I flt tis to b simpl n easy to mk…I tried n succeeded…nyc recipe…tastd lyk nonveg briyani…sooo imprssd wit tis recipe…thnk u fr tis…
★★★★★
Yes Keerthana. Hope you had a good diwali too. Nice to know that you enjoyed the day. Winter is here and winter makes a person lonely I feel. Hope you feel better soon. I like this biryani too. Simple and the masala powder is the magic ingredient. Happy Cooking! XX
your choice of recipes are refreshing suguna..going to try the chicken curry tomorrow.and is that pressure cooker indoleum?
also how many litres is it?
Thank You Prithi. Its a stainless steel pressure pan. Its 5 litres.
Thank You Prithi. Its a stainless steel pressure pan. Its 5 litres.