Savor the flavors of South India with Mushroom Biryani, also known as Kalan Biryani. This aromatic dish from Tamilnadu's Chettinad cuisine blends basmati rice with rich spices, making it an ideal meal for lunch or dinner, especially when paired with raita.
In a blender, combine ginger, garlic, cinnamon stick, cardamom, star anise, cloves, and javitri. Add a bit of water and grind everything into a coarse paste
To Prepare Mushroom Biryani
Warm the oil in a pan on medium. Add the bay leaves, cinnamon stick, cloves, star anise, cardamom, kalpaasi, and green chili, sautéing until the aroma emerges.
Incorporate thinly sliced onions, and sauté until they soften.
Introduce the ground biryani masala paste to the pan and sauté it until it becomes fragrant
Add a generous ¼ cup each of fresh mint and coriander leaves, along with the tomato. Sauté until this blend transforms into a delightful mush.
Now add chili powder, coriander powder, turmeric powder, salt and mix well until everything is incorporated.
Pour in the curd and give it a quick mix.
Incorporate the sliced mushrooms and toss them until they are evenly coated with the masala.
Cover the pan with a lid and let the mushrooms cook for approximately 10 minutes.
Remove the lid, give the mixture a quick stir, then add the basmati rice and distribute it evenly.
Pour water gently along the sides of the rice.
Let the rice cook until it reaches about 70% doneness.
Next, add the remaining ¼ cup of mint leaves, fried onions, and ghee. Reduce the heat to medium-low and simmer.
Cover the pan with the lid and continue cooking for approximately 15 minutes.
urn off the stove and let it rest for 5 minutes before removing the lid.
Gently fluff the rice, and your mushroom biryani is now ready for you to savor and enjoy.
To Serve
Serve this delicious Mushroom Biryani with raita or enjoy it as is. You can also serve it with vegetarian or chicken curries.
Notes
Tips to make Pefect Mushroom Biryani:
Soaking the Rice: Ensure to soak basmati rice for an hour before cooking to achieve fluffy, long-grain biryani.
Rice-Water Ratio: For optimal fluffiness in biryani, adjust the rice-water ratio. Normally, a 1:1.5 ratio is ideal for basmati rice in biryanis. However, for Mushroom Biryani, reduce it to 1:1.25, considering that mushrooms release water during cooking.
Perfecting the Base: Caramelize the onions and cook the tomatoes until soft to develop a rich, flavorful biryani base.
Chettinad Style Spices: The biryani's distinctive taste is largely due to the fresh mushroom and biryani masala paste. Grinding the paste fresh is recommended to fully capture the special, aroma-rich flavor of the Chettinad biryani.
Rice Variations: Try replacing basmati rice with Seeraga samba rice for a different, softer texture and unique taste. This is popular in Tamilnadu-style biryani.
Cooking Method Options: Apart from traditional pot cooking, try making Kalan Biryani as a layered dum biryani, where rice and gravy are cooked separately and then layered.
Vegan Adaptation: For a vegan version, substitute curd with coconut milk, maintaining the dish's creamy texture while catering to vegan diets.