Spiced Chettinad Mushroom Pilaf Velvet Coconut Raita Recipe

About this recipe

A fragrant and flavorful mushroom biryani with bold Chettinad spices, paired with a cooling coconut raita for a perfectly balanced dinner experience.

Ingredients

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

Instructions

1. Heat ghee and oil in a heavy-bottomed pan. Add cinnamon, cloves, bay leaf, star anise, and fennel seeds. Sauté for 30 seconds until aromatic.
2. Add sliced onions and green chilies. Cook until onions are golden brown.
3. Stir in the ginger-garlic paste and sauté until the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, red chili powder, and Chettinad masala powder. Cook until the oil separates.
5. Add sliced mushrooms and cook for 5 minutes until they release water and soften.
6. Mix in the chopped coriander and mint leaves. Stir well.
7. Drain the soaked basmati rice and add it to the pan. Gently mix to coat the rice with the spices.
8. Pour in the coconut milk, water, and salt. Bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes until the rice is fluffy and cooked through.
9. Meanwhile, prepare the coconut raita. In a bowl, whisk curd until smooth. Add grated coconut, cumin seeds, and a pinch of salt. Mix well.
10. Fluff the biryani with a fork and serve hot with the coconut raita on the side.