Mushroom Biryani Recipe, Tomato Mushroom Biriyani

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe

Mushroom Biryani recipe, South Indian Style Mushroom Biriyani.

South Indian Tamilnadu style Spicy Mushroom biriyani / Kalan masala biryani recipe. With step by step pictures.

Mushroom Biriyani is my dad’s trademark recipe. Everyone loves it. This is a party favorite. The whole house starts smelling festive when you start making this Biriyani. Its a very flavorful dish. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. I have written more about seeraga samba rice here.

Here is the video of how to make Mushroom Biryani Recipe, Tomato Mushroom Biriyani

Here are the things you can buy online for making this recipe

Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Panasonic Mixie https://amzn.to/2YnuS2P
Le Creuset Signature Cast Iron Round Dutch Oven https://amzn.to/3HtOaHc

Prep work:
We need to make three pastes. Ginger garlic paste , Onion and Tomatoes. Grind everything separately in a mixie and set aside.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-paste

Here are the aromatics you will need for the magic.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-aromatics

Heat oil and ghee in a pan on low flame. Add in all of the aromatics at once. Saute till the cashew-nuts are nice and golden.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-ghee

Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here. Onions should have gotten roasted and brown by this time.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-onion

Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-onion-paste

Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-tomatoes

Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-herbs

Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-veggies

Wash and soak 1 cup-250 ml rice for 15 minutes in water. Drain. Soaking rice helps in even cooking and to hold the rice separately when cooking without becoming mushy. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-rice

Add in 2 cups of hot water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-cooking-rice-seeraga-samba

South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani

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South-Indian-Tamilnadu-style-Spicy-Mushroom-biriyani-Kalan-masala-biryani-recipe-plated

South Indian Style Mushroom Biriyani

South Indian Tamilnadu style Spicy Mushroom biriyani / Kalan masala biryani recipe. Made with seeraga samba rice.

  • Total Time: 1 hour 15 mins
  • Yield: 3 1x

Ingredients

Scale

Prep work

  • 2 tablespoon ginger garlic paste (First Paste)
  • 1 medium size onion (Second Paste)
  • 4 tomatoes (Third Paste)

The Aromatics

  • 3 tablespoon cashewnut
  • 2 sticks cinnamon
  • 2 teaspoon fennel Seeds
  • 1 teaspoon cumin Seeds
  • 2 cardamom
  • 1 small piece mace
  • 2 cloves
  • 1 star anise

Other Ingredients

  • 2 tablespoon oil
  • 2 tablespoon ghee
  • 2 cups onions, sliced
  • 1.5 teaspoon salt
  • 3 green chillies
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 cup – 250 ml seeraga Samba rice or basmati rice
  • 2 cups mushrooms
  • 2 cups hot water

Instructions

 

  1. Heat oil and ghee in a pan on low flame. Add in all of the ingredients labeled under aromatics at once. Saute till the cashew-nuts are nice and golden.
  2. Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here.
  3. Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.
  4. Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.
  5. Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.
  6. Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.
  7. Wash and soak 1 cup-250 ml rice for 20 minutes in water. Drain. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.
  8. Add in 2 cups of water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Biriyani / Rice Dishes
  • Cuisine: South Indian

Keywords: mushroom biryani

mush-bir

54 thoughts on “Mushroom Biryani Recipe, Tomato Mushroom Biriyani”

  1. I love the recipe.. it came out very well
    My daughter and my son enjoyed it
    I have a doubt though.. when I change the quantity of the rice to 3X the Aromatics and the other ingredients changed but the prep work stayed the same ..Is it how it’s supposed to be? Pls let me know
    Thank you

      1. No ma’am.Ginger Garlic paste,Onion paste & the tomato paste stays the same quantity all through the 1x,2x & 3x.Pls clarify.
        Thank you.






      2. No ma’am.Ginger Garlic paste,Onion paste & tomato paste quantity in prep work stays the same through 1x,2x & 3x. Pls clarify. Thank you

  2. Superrr,madam .Your recipe’s are always to the original tastes .
    Your recipes are always straight from your the origin of recipes.






  3. Hi I tried dis receipe today n t was too good 😊yummy.. my 3yr old son loved t😍😍






  4. I like your way of illustration….
    Have a doubt…. Can we grind all the aromatics- except cashew along with the onion.






  5. Sowmya Karthik

    Made this today and turned out to be just perfect! I have tried so many biriyani recipes(even another one from this very site) but was not really satisfied with the results. I think my recipe hunt has now ended!! Thank you so much Suguna! πŸ˜€






  6. Shanthi pradeep

    Hi mam.. i tried this mushroom Briyani.. it tasted awsum.. my hubby enjoyed having it.. thanks for the recipe..






  7. baiyappa reddy Ranganathan

    lovely illustration to follow. never before i come across such receipe illustration . i will tmrow –sunday.26-11-17. let my comment will follow that..






  8. LOVE this recipe! Was a hit! ?
    For a cup of rice, I added 1 cup water and 1 cup coconut milk. That is the only change that I made.
    Will definitely share this recipe with my family and friends.






  9. Steffi Seetric

    Hi akka,
    I tried this briyani last weekend and it was so divine…I am personally not very fond of briyani’s but this was amazing…finger locking good…please keep posting such good recipes

    Love
    Steffi






  10. Steffi Seetric

    Hi akka,
    I would love to make this for tomorrow..is it ok to use per made finger garlic pasta and if so pls tell me the quantity..in between I tried your egg briyani n chicken curry last week n i turned out excellent…I always make your recipes when I have to cook for guest for all of them are detailed so beautifully,they turn out fool proof…

    Thanks

    1. Thank you so much. Really glad you like the recipes. But I don’t understand what you are trying to ask.this recipe is for mushroom biryani and what is finger garlic Pasta? Never heard. Sorry.

  11. Hi Suguna,
    Will 200 gms of mushroom equal 2 cups? Going to try it tomorrow.. Thanks..

  12. Mrs. Nagamani

    Hi mam, today i made this fantastic biryani. It came out so so well. My hubby enjoyed it so well. All the credits goes to you only. Thank u so much

  13. hey mam,
    Thanks for your recipe. I tried this one and it came really well. It was tasty and yummy.
    I want to really congrats you for your effor which helps so many people to cook well.






  14. Mohana priya

    One pod of garlic. How many cloves of garlic? Going to try this now. Not sure how much to add?

  15. Hi, The mushroom briyani came out SOOOOOOO well. Simply no words to express. First time cooking mushrooms at home :p and this was a instant hit. I use seeraga samba rice only for all briyani-s.

    Thanks for the amazing recipe. Keep it going!!

  16. hey… tried ur recipe today & it came out great… my 15mnths daughter finished her plate in no time… thank you for the recipe… i am going to try all ur dishes now…

    Thanks again

    1. Thank you very much Punnaghai for wrinting in. I am very happy that your baby liked the South Indian Style Mushroom Biriyani. I get super excited when children like the food we make.






  17. Sunitha Jayaram

    Wow.. Well written and very nice pics Suguna. I fell in love with the picture in which the spices are spread out so well. So clear.

    1. Was hesitant to try when I saw the amount of onions and tomatoes for one cup of rice.It turned out amazing.Thank you.






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