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Mushroom Biryani recipe

by Jeyashris Kitchen
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Mushroom Briyani

Mushroom Biryani  using seeraga samba rice, recipe step by step pictures and video, learn how to make Chettinad style Mushroom biryani in pressure cooker. Biryani is always a super hit in many houses. I wanted to try out Biryani using seeraga samba rice, a unique variety of rice used in South India for making Biryanis. Apart from making biryani, this seeraga samba rice can be used for making paal payasam, ven pongal, sakkarai pongal and curd rice too. I have tried Tomato biryani and Kuska biryani using this rice. The aromatic rice gives a nice flavour to the biryani and gives an authentic chettiand taste.
Check out other must try Biryani recipes

Mushroom Briyani
Mushroom Biryani  using seeraga samba rice, recipe step by step pictures and video, learn how to make Chettinad style Mushroom biryani in pressure cooker. Biryani is always a super hit… Rice Variety Mushroom Biryani recipe Indian Print This
Serves: 3-4 Prep: Cook: Cuisine: Indian
Category: Lunch | Dinner
Nutrition facts: Lunch | Dinner calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Seeraga Samba rice 1 cup
  • Button Mushroom 10
  • Water 1.25 cup
  • Oil 1 tblsp
  • Ghee 2 tsp
  • Onion 2
  • Green chilli 2-3
  • Red chilli powder 1/2 tsp
  • Tomato 1
  • Mint leaves a handful
  • Salt as needed
  • Bay leaf 2
  • Biryani masala 1 tsp
  • Coriander leaves few
  • Small onion 4
  • Garlic 5 cloves
  • Fennel seeds | Sombu 1 tsp
  • Kalpaasi | stone flower small piece
  • Ginger a small piece

Description

Mushroom Biryani using seeraga samba rice, recipe step by step pictures and video, learn how to make Chettinad style Mushroom biryani in pressure cooker.

Method  :

  • Wash and soak 1 cup of Seeraga samba rice in 1 and 1/4 cup of water for 20 minutes.
  • Grind 4 small onions, 5 cloves of garlic, 1 tsp fennel seeds, kalpaasi and a small piece of ginger into a fine paste.
  • Thinly slice the bay leaf, onions and slit the green chilli.
  • In a pan add 1 tblsp oil and 2 tsp ghee, add the slit onions and green chilli.
  • Saute till the onions turn pink.
  • Add the ground paste to this. 
  • Cook for 2 minutes.
  • Add the chopped tomato.
  • Cook for a minute.
  • Add 1/2 tsp red chilli powder, 1 tsp biryani masala ( i used store bought aachi brand biyani masala)
  • Add salt to this. 
  • Mix well.
  • Add finely chopped mint leaves.
  • Add the sliced mushrooms. I added 10 mushrooms, if needed can add little more too.
  • You can add 1/4 cup of green peas also at this stage.
  • Saute for a minute.
  • Add the soaked rice to this along with the water.
  • Mix well and pressure cook for 2 whistles. 
  • Once the pressure releases, open the cooker and mix well gently.
  • Garnish with chopped coriander leaves. 
  • Serve hot with any raita of your choice. 
  • Onion raita will be a perfect combo for this Mushroom biryani. 

Notes

1. The highlight of this Mushroom biryani is the seeraga samba rice.
2. If you don’t get in your place, replace with basmati rice.
3. You can replace mushrooms with veggies or paneer, if you don’t eat mushrooms.
4. This Chettinad style mushroom biryani goes with any kurma and raita too.

Method with step by step pictures :

  • Wash and soak 1 cup of Seeraga samba rice in 1 and 1/4 cup of water for 20 minutes.
  • Grind 4 small onions, 5 cloves of garlic, 1 tsp fennel seeds, kalpaasi and a small piece of ginger into a fine paste.
  • Thinly slice the bay leaf, onions and slit the green chilli.
  • In a pan add 1 tblsp oil and 2 tsp ghee, add the slit onions and green chilli.
  • Saute till the onions turn pink.
  • Add the ground paste to this. 
  • Cook for 2 minutes.
  • Add the chopped tomato.
  • Cook for a minute.
  • Add 1/2 tsp red chilli powder, 1 tsp biryani masala ( i used store bought aachi brand biyani masala)
  • Add salt to this. 
  • Mix well.
  • Add finely chopped mint leaves.
  • Add the sliced mushrooms. I added 10 mushrooms, if needed can add little more too.
  • You can add 1/4 cup of green peas also at this stage.
  • Saute for a minute.
  • Add the soaked rice to this along with the water.
  • Mix well and pressure cook for 2 whistles. 
  • Once the pressure releases, open the cooker and mix well gently.
  • Garnish with chopped coriander leaves. 
  • Serve hot with any raita of your choice. 
  • Onion raita will be a perfect combo for this Mushroom biryani. 

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