Spiced Chettinad Herb-Infused Mushroom Biryani Recipe

About this recipe

Aromatic Chettinad-style mushroom biryani, packed with spices and flavors, perfect for a hearty dinner.

Ingredients

• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• 250 ml Coconut Milk
• Pcs Epi Yogurt Mango
• 100 G Black Cardamom / Badi Eliachi 100 G
• 150 Gms Cloves
• 100 Gms Star Anise
• - Bay Leaf
• 500 ml Water
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt

Instructions

1. Step 1: Heat oil in the rice cooker and add whole spices (black cardamom, cinnamon, cloves, star anise, and bay leaf). Sauté for a minute until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown.
3. Step 3: Stir in the ginger-garlic paste and green chilies, sautéing for another minute.
4. Step 4: Add chopped tomatoes and cook until they turn soft and the oil separates.
5. Step 5: Add mushrooms and sauté for 3-4 minutes until they release water and shrink slightly.
6. Step 6: Mix in the Chettinad biryani masala powder, yogurt, chopped mint, and coriander leaves. Cook for 2 minutes to let the spices blend.
7. Step 7: Drain the soaked rice and add it to the cooker. Stir gently to coat the rice with the masala.
8. Step 8: Add coconut milk, water, and salt. Mix well and cover the rice cooker. Cook until the rice is done and the liquid is absorbed.
9. Step 9: Once done, fluff the biryani gently with a fork and let it rest for 5 minutes before serving.