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Chettinad Style Spicy Mushroom Biryani – Pressure Cooker Method

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4.8 from 37 reviews

Recipe for restaurant style spicy chettinad mushroom biryani. Made in pressure cooker. Very good biryani for a big gathering / parties. Served with raita.

  • Total Time: 1 hour
  • Yield: 4 1x



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


  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.


  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Biryani
  • Cuisine: Chettinad, South Indian
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