Spiced Chettinad Mushroom Pilaf Symphony Recipe

About this recipe

A flavorful and authentic Chettinad-style mushroom biryani, packed with aromatic spices and rich in nutrition, perfect for a satisfying dinner.

Ingredients

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

Instructions

1. Heat oil and ghee in a rice cooker on sauté mode. Add bay leaf, cinnamon, cloves, and cardamom. Sauté until aromatic.
2. Add curry leaves, sliced onions, and green chilies. Sauté until the onions turn golden brown.
3. Mix in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, Kashmiri chili powder, coriander powder, garam masala, and Chettinad biryani masala. Cook until the tomatoes turn soft and oil separates.
5. Stir in the sliced mushrooms and cook for 5 minutes until they release water and shrink slightly.
6. Add the soaked rice, coconut milk, water, and salt to taste. Mix well and close the rice cooker lid.
7. Cook on the rice/white rice setting until done (approximately 20-25 minutes).
8. Once cooked, fluff the biryani gently with a fork. Garnish with chopped coriander and mint leaves before serving.