Thursday, March 3, 2016

Chettinad style Mushroom Biryani | Mushroom Peas Biryani

Chettinad Mushroom Peas Biryani, a flavorful one pot rice recipe made with mushroom and peas. Chettinad cuisine is famous for its unique and aromatic flavor. The flavor from the spices used in chettinad cuisine like marathi moggu, maze and kalpasi are extraordinary and it makes biryani so delicious. In the past, I had  tried chettinad vegetable biryani and we really liked the flavor so much. Ever since i have been making this biryani with different vegetable combinations. This mushroom and peas combination is one of my favorites.  Often i make this biryani with peas or mushrooms alone , still it turned out so good. If you haven't tried making biryani this way, do give it a try this weekend and enjoy with your family. 

Chettinad Mushroom Biryani

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Biryani | Recipe Cuisine: Indian
Chettinad Mushroom Biryani, Mushroom & Peas Biryani, Mushroom biryani,one pot meal, Chettinad peas biryani. description.
Ingredients
Basmati Rice - 1/2 cup
Mushroom - 1/2 cup (thinly sliced)
Fresh Peas - 3 tbsp
Onion - 1 small size
Tomato - 1 small
Coriander leaves - few
Red chili powder - 1/2 tsp
Turmeric Powder - a pinch
Ginger Garlic Paste - 1/2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Coriander leaves - few
Cashew - 4 nos
Ghee - 1 tsp
Water - 1 cup
To Temper
Bayleaf - 1 no
Cinnamon - 1 small piece
Cloves -1 no
Cardamom -1 no
Marathi moggu - 1
Maze(Japthri) - 1 small piece
Kalpasi/Black Stone flower - 1 tsp


Procedure
Chop the onion, tomato & mushroom into thin slices. Soak the rice for 15 mins and take all the ingredients for temper to ready. Heat the pressure pan with ghee.Add the tempering ingredients, saute it for a while and then add cashew fry it till golden brown and then add onions .Saute it till translucent and then add ginger garlic paste , give a quick stir , add peas and mushroom one by one.Add the tomatoes, saute it well. Mushroom leaves lot of water, it's good enough to saute the veggies. Then add all the spices (turmeric, red chili powder) & salt. Mix it well and then add the water.Bring the water into boil. Add the rice, coriander leaves & finally squeeze some lemon juice.Put on the lid and whistle. Cook it for 3 whistle. Let the pressure releases all by itself. Open the lid , remove the bay leaves , give a quick stir before serving.Serve it with any raita for your choice. For more rice recipes, check out here
Notes:
  • I like more mushroom in my biryani , so i added 1/2 cup for 1/2 cup of rice. You can reduce/increase as per your liking.
  • Saute the veggies till all the moisture from mushroom are evaporated and then add water.
  • You can add few mint leaves for extra flavor.
It's time to dig in.






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