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Mushroom Biryani, Chettinad Style Spicy Mushroom Biryani – Pressure Cooker Method

October 31, 2015 by Suguna Vinodh 112 Comments

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Chettinad style Mushroom Biryani. Vegan and Gluten free. #spicy #south #indian #recipe #biryani #chettinad #mushroom #vegan #glutenfree

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.

Chettinad-spicy-mushroom-biryani-masala-powder

Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.

Chettinad-spicy-mushroom-biryani-paste

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.

Chettinad-spicy-mushroom-biryani-onion

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.

Chettinad-spicy-mushroom-biryani-herbs

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.

Chettinad-spicy-mushroom-biryani-tomato

Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.

Chettinad-spicy-mushroom-biryani-spices

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.

Chettinad-spicy-mushroom-biryani-mushroom

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

Chettinad-spicy-mushroom-biryani-water

Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.

Chettinad-spicy-mushroom-biryani-cook

Serve hot with raita.

Chettinad-spicy-mushroom-biryani-recipe

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Chettinad-spicy-mushroom-biryani-recipe

Chettinad Style Spicy Mushroom Biryani – Pressure Cooker Method


★★★★★

4.8 from 34 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 4
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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

Scale

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

  1. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes.

For the Spice Powder

  1. 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

  1. Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.

Procedure

  1. 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.
  2. 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.
  3. 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.
  4. Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
  5. 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.
  6. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan.
  7. Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
  8. Serve hot with raita.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Biryani
  • Cuisine: Chettinad, South Indian

Did you make this recipe?

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Uma ashok says

    April 28, 2022 at 8:09 pm

    Biriyani came out very well ma’am… it was so delicious 😋 😋😋😋 authentic chettinad taste came excellently…. always your recipes ROCK 👍

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 3, 2022 at 11:12 pm

      Thank you!

      Reply
  2. Ruth says

    April 11, 2022 at 1:38 am

    Would the recipe work if done in a closed pot instead of pressure cooker? Same measurement for water to rice?

    Reply
    • Suguna Vinodh says

      April 12, 2022 at 2:09 am

      Yes. but if doing in a pot you will need to add little bit more water. Usually 1:2 rice to water works for me. If the rice is old, little more hot water may be added while cooking.

      Reply
  3. Raji says

    March 31, 2021 at 3:16 pm

    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.. 😋

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 31, 2021 at 8:39 pm

      Thank you!

      Reply
  4. Dharshini says

    February 9, 2021 at 3:22 pm

    Instead of mushroom can we use vegetables?

    Reply
    • Suguna Vinodh says

      February 9, 2021 at 10:09 pm

      sure.

      Reply
  5. Samyu says

    January 10, 2021 at 5:00 pm

    I’ve tried this recipe a lot of times….and it’s so good.!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 12, 2021 at 6:47 pm

      Thank you!

      Reply
  6. Preveena says

    October 16, 2020 at 1:53 am

    Awesome mushroom Biryani! Never knew that you are from San Jose! We are Neighbors;)

    Reply
    • Suguna Vinodh says

      October 17, 2020 at 11:05 pm

      Thank you! I used to live in San Jose. Not now 🙂

      Reply
  7. Kalpana says

    September 7, 2020 at 4:54 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 11, 2020 at 10:55 pm

      Thank you so much!

      Reply
  8. Kalpana says

    September 7, 2020 at 4:50 pm

    Again one of the best recipe, we had a yummy Sunday with awesome mushroom biryani. Thanks a lot for lovely recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 11, 2020 at 10:55 pm

      Thank you so much!

      Reply
  9. Mangai says

    July 13, 2020 at 10:26 pm

    Superb flavor, taste and texture!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 14, 2020 at 12:04 am

      Thank you so much Mangai.

      Reply
  10. Devi says

    May 31, 2020 at 10:53 pm

    I tried this mushroom briyani. It came out well. It was very spicy and tasty. Texture was attractive and smell was scrumptious.

    ★★★★★

    Reply
  11. Suji says

    May 16, 2020 at 12:37 pm

    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 ! 😍

    ★★★★★

    Reply
  12. M.Thenmozhi says

    April 19, 2020 at 2:36 pm

    நான்கு வருடமாக இந்த ரெசிபியை தான் பயன்படுத்துகிறேன். மிகவும் அருமையாக உள்ளது. அரிசி பருப்பு சாதமும் அருமையாக உள்ளது.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 20, 2020 at 1:14 am

      Thank you

      Reply
  13. Uma says

    April 18, 2020 at 11:57 am

    Mam shall I try this with srilankan cinnamon ?

    Reply
    • Suguna Vinodh says

      April 18, 2020 at 12:57 pm

      sure. Use less qty though.

      Reply
      • Uma Thangaraj says

        August 4, 2020 at 2:42 pm

        Could u pls specify in grams mam?

        Reply
        • Suguna Vinodh says

          August 4, 2020 at 5:02 pm

          Will do sometime:)

          Reply
          • Uma Thangaraj says

            August 5, 2020 at 9:12 am

            Sure mam

      • Sowm says

        August 7, 2020 at 8:49 pm

        Can you tell how much grams if we can replace cinnamon with srilankan cinnamon pls ka! Waiting to try this Biriyani!!!

        Reply
        • Suguna Vinodh says

          August 7, 2020 at 9:00 pm

          Use about 5 grams or a small stick.

          Reply
  14. Trinita says

    March 22, 2020 at 7:27 am

    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!!!

    ★★★★★

    Reply
  15. Gayathri says

    February 13, 2020 at 11:10 am

    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….

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 13, 2020 at 11:58 pm

      Thank you!

      Reply
  16. A ilango says

    February 2, 2020 at 12:01 pm

    It’s too taste. I like very much. Thanks .

    ★★★★

    Reply
  17. Meenoo says

    January 21, 2020 at 3:56 pm

    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?

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 23, 2020 at 1:04 am

      Sure you can sub with other veggies.

      Reply
  18. ishwariya karthik says

    October 17, 2019 at 1:06 am

    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 .

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2019 at 3:38 pm

      Thank you!

      Reply
  19. Sarala Lakshmi says

    May 11, 2019 at 2:09 pm

    I’ve tried many versions of mushroom biryani
    This recipe is different and looks yummy .
    Can’t wait to try it.

    Reply
  20. Yamini says

    January 29, 2019 at 2:28 am

    Hello!
    Love all your recipes.. I am having around 10 guests next week.. very bad at math can u help me with quantity pls?

    Reply
    • Suguna Vinodh says

      January 29, 2019 at 11:14 am

      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.

      Reply
  21. Mangai Ramraj says

    July 21, 2018 at 2:32 am

    Unique awesome recipe! Happy cooking and sharing ideas!

    Reply
    • Suguna Vinodh says

      July 21, 2018 at 2:56 am

      Happy Cooking!

      Reply
  22. Preethika says

    July 21, 2018 at 1:53 am

    Wow, I am a biryani lover and I loved this recipe…so was everybody else ….Thank you so much

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 21, 2018 at 2:56 am

      Thanks. Glad that you liked it!

      Reply
  23. Sivasakthi Karthik says

    July 11, 2018 at 2:32 am

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 11, 2018 at 6:59 pm

      Thank you!

      Reply
  24. Vassupradha says

    June 19, 2018 at 1:52 am

    The dish came out excellently. Thank you so much for the recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 19, 2018 at 1:59 pm

      Thank you!

      Reply
  25. Shiny says

    March 17, 2018 at 2:04 pm

    Can we use cashew with shallots for grinding?

    Reply
    • Suguna Vinodh says

      March 17, 2018 at 10:14 pm

      I never grind them.

      Reply
  26. Annalakshmi Ramasamy says

    January 7, 2018 at 4:26 am

    Tried your recipe. Briyani turned out awesome. Thank you for the recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 7, 2018 at 5:39 pm

      Thank you!

      Reply
  27. Radhika says

    September 25, 2017 at 3:01 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 26, 2017 at 2:51 pm

      Thank you so much! Happy Cooking!

      Reply
  28. Amritha says

    July 15, 2017 at 9:13 am

    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 🙂

    Reply
    • Suguna Vinodh says

      July 15, 2017 at 3:59 pm

      Sure Amritha, you can use your choice of veggies. It will work!

      Reply
      • Amritha says

        July 16, 2017 at 3:11 am

        Awesome!! Thank u ☺️

        Reply
  29. Priya says

    July 5, 2017 at 2:49 am

    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:)

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 5, 2017 at 10:26 pm

      Thanks Priya. Glad you liked the recipe.

      Reply
  30. yami says

    July 5, 2017 at 12:56 am

    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.

    Reply
  31. yami says

    July 5, 2017 at 12:33 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.

    Reply
    • yami says

      July 5, 2017 at 12:37 am

      slight bitterness is also there

      Reply
    • Suguna Vinodh says

      July 5, 2017 at 12:40 am

      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.

      Reply
  32. Selva thilaga says

    April 30, 2017 at 6:03 am

    It is mesmerizing taste I can’t stop eating it . Great taste

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:32 pm

      Thank you so much.

      Reply
  33. Wild flowers says

    April 29, 2017 at 2:27 pm

    Yumm!! It came out really well!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:33 pm

      Thank you so much.

      Reply
  34. Karthiga says

    April 4, 2017 at 11:37 am

    Hi suguna,can we replace shallots with big onions.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 4, 2017 at 2:05 pm

      Sure, you can.

      Reply
  35. Agila says

    March 30, 2017 at 8:10 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 31, 2017 at 1:07 am

      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.

      Reply
  36. Nishkala Yellappa says

    January 13, 2017 at 4:11 am

    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.

    Reply
  37. anusha says

    December 31, 2016 at 5:20 am

    very nice recepie loved it

    ★★★★

    Reply
    • Suguna Vinodh says

      January 2, 2017 at 11:52 am

      Thanks Anusha!

      Reply
  38. Sandhya says

    December 14, 2016 at 7:01 pm

    The mushroom biryani recipe was super hit at home.thanks a ton for this wonderful dish.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 15, 2016 at 12:01 am

      Thank you!

      Reply
  39. umanandhini says

    November 30, 2016 at 5:59 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 30, 2016 at 6:42 pm

      Thank you Umanandhini.

      Reply
  40. Vijay says

    October 25, 2016 at 1:56 am

    Great! I never know mushrooms can make it in Chettinad Dishes! Is this a fusion food?

    ★★★★★

    Reply
  41. SarumathiRanganathan says

    October 4, 2016 at 4:18 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 4, 2016 at 6:22 pm

      Thank you so much Sarumathi! Of course you are a rocking baby!

      Reply
  42. JuneSparrow says

    September 25, 2016 at 2:08 pm

    Semma.. super recipe
    Kannama’ji.. I’m gonna try this today

    ★★★★★

    Reply
  43. Ramya says

    September 16, 2016 at 8:22 pm

    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?

    ★★★★

    Reply
    • Suguna Vinodh says

      September 17, 2016 at 12:20 pm

      Preferably Medium.

      Reply
  44. gauri says

    September 12, 2016 at 3:24 pm

    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?

    Reply
    • Suguna Vinodh says

      September 12, 2016 at 11:44 pm

      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!

      Reply
  45. Kiruthika Ramakrishnan says

    August 24, 2016 at 1:22 am

    Hi Suguna,
    Can you please tell me where you can buy rock salt in US ( Boston)?
    Thanks.
    Kiruthika

    Reply
    • Suguna Vinodh says

      August 24, 2016 at 1:04 pm

      You can check out whole foods.

      Reply
  46. Srimathi says

    August 15, 2016 at 4:49 am

    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

    Reply
    • Suguna Vinodh says

      August 15, 2016 at 9:19 am

      Thank you so much Srimathi. Glad you liked the recipe.

      Reply
  47. Prabha says

    July 9, 2016 at 9:12 pm

    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.

    Reply
    • Suguna Vinodh says

      July 9, 2016 at 10:26 pm

      Thank you so much Prabha.

      Reply
  48. subhajagadeesan says

    July 8, 2016 at 11:13 pm

    Thank you for your cooking method

    Reply
  49. Shweta says

    May 5, 2016 at 6:58 pm

    Hello madam
    What is added to get the same color of rice as in the picture!?

    Reply
    • Suguna Vinodh says

      May 5, 2016 at 9:39 pm

      its the ripe tomatoes:)

      Reply
  50. Anu says

    April 12, 2016 at 2:39 am

    Hi can you post a chettinad chicken biryani and also a thalassery chicken biryani. You’re recipes are spot on.thanks a ton.

    ★★★

    Reply
    • Suguna Vinodh says

      April 12, 2016 at 10:08 am

      Sure Anu. I will try getting them.

      Reply
  51. divya says

    March 28, 2016 at 2:48 am

    Really came out well…First time my hubby appreciated my cooking… Thank u?

    ★★★★

    Reply
    • Suguna Vinodh says

      March 28, 2016 at 11:38 am

      Thank you so much. Your comment means a lot to me.

      Reply
  52. Sona says

    January 12, 2016 at 2:18 am

    Made this yesterday for lunch, it was awesome in spite of not adding mint. Thank you.

    Reply
    • Suguna Vinodh says

      January 12, 2016 at 11:39 am

      wow. Thats really nice Sona.

      Reply
  53. Gayathri says

    November 24, 2015 at 3:58 am

    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!

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 24, 2015 at 10:35 am

      Thank you so much Gayathri!

      Reply
  54. keerthana vinod says

    November 17, 2015 at 8:18 pm

    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…

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 17, 2015 at 9:10 pm

      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

      Reply
  55. prithi says

    November 1, 2015 at 2:19 am

    your choice of recipes are refreshing suguna..going to try the chicken curry tomorrow.and is that pressure cooker indoleum?

    Reply
    • prithi says

      November 1, 2015 at 2:22 am

      also how many litres is it?

      Reply
      • Suguna Vinodh says

        November 1, 2015 at 2:33 am

        Thank You Prithi. Its a stainless steel pressure pan. Its 5 litres.

        Reply
    • Suguna Vinodh says

      November 1, 2015 at 2:30 am

      Thank You Prithi. Its a stainless steel pressure pan. Its 5 litres.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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