After what seems like ages, I am here with an awesome Biryani recipe – Chettinad Mushroom Biryani. This is a very simple but extremely delicious one-pot meal that works best for a quick lunch or dinner. The flavors of the Chettinad cuisine dominate this biryani and the preparation is different from all the biryani recipes I have ever posted here.
You know what makes Chettinad cuisine so famous and insanely delicious?! The use of spices. Chettinad Mushroom Biryani has wonderful flavor thanks to the special Chettinad spices like Kalpasi/Stone Flower/Daggad Phool and Marati Moggu. The other distinct flavor is of the coconut milk. I love using fresh coconut or coconut milk while making my Biryani but in this Chettinad Mushroom Biryani, it adds a dimension of flavor.
Unlike the other Biryani recipes, this one doesn’t take much effort. Mushrooms are marinated in a flavorful mixture of spices and cooked directly. The only time consuming task is making caramelized onions, but once you taste this biryani you will realize how that is so rewarding. The spicy Chettinad Mushroom Biryani is made ever so delicious by the golden fried onions and coconut milk.
Learn how to make delicious Chettinad Mushroom Biryani by following this simple one-minute video recipe. Do subscribe and give feedback to my YouTube channel 🙂
How to make Chettinad Mushroom Biryani
📖 Recipe
How to make Chettinad Mushroom Biryani
Making Golden Fried Onions
Making Mushroom Marinade
Making Chettinad Mushroom Biryani
Recipe Notes
Adjust spices as per preference. Don’t over soak the rice as it tends to become soggy. Let the rice rest before mixing it in, so that it each rice grain remains separated.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
