Spiced Chettinad Forest Mushroom Biryani Recipe

About this recipe

A flavorful, medium-spiced biryani hailing from Tamil Nadu, this vegetarian Chettinad mushroom biryani combines aromatic spices, earthy mushrooms, and perfectly cooked rice for a wholesome dinner.

Ingredients

• 250 ml Coconut Milk
• 100 Gms Star Anise
• - Bay Leaf
• 150 Gms Cloves
• - Cardamom
• 500 ml Water
• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Heat oil in the rice cooker. Add star anise, bay leaf, cloves, cinnamon stick, and cardamom. Sauté until aromatic.
2. Step 2: Add sliced onions and curry leaves. Cook until the onions turn golden brown.
3. Step 3: Mix in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
4. Step 4: Add green chilies, chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
5. Step 5: Stir in the mushrooms and cook for 3-4 minutes until they release moisture and slightly shrink.
6. Step 6: Add the soaked basmati rice, coconut milk, and water. Stir gently to combine.
7. Step 7: Sprinkle garam masala, chopped mint leaves, and coriander leaves on top.
8. Step 8: Close the rice cooker lid and cook until the rice is done and the liquid is absorbed (approximately 20-25 minutes).
9. Step 9: Once cooked, fluff the biryani gently with a fork and let it rest for 5 minutes before serving.