Chettinad Mushroom Biryani
A fragrant South Indian Chettinad-style biryani made with mushrooms, coconut milk and warming whole spices.
Method
- 1
Rinse rice well and soak for 20–30 minutes, then drain.
- 2
Blend mint, coriander, green chillies, garlic and ginger into a smooth paste.
- 3
Mix mushrooms with yogurt, green paste, turmeric, chilli powder, garam masala and coriander powder. Marinate for 20 minutes.
- 4
Heat oil in a heavy pot and fry whole spices until fragrant.
- 5
Add sliced onions and cook until golden.
- 6
Add tomatoes and cook until softened.
- 7
Add marinated mushrooms and cook until reduced and aromatic.
- 8
Add coconut milk, water and salt. Bring to a boil.
- 9
Add soaked rice and gently mix.
- 10
Cover and cook on low heat until rice is tender and fluffy.
- 11
Rest for 5 minutes, fluff gently and garnish with herbs before serving.
Ingredients
- •1 cup basmati rice
- •1 cup thick coconut milk
- •200–250g mushrooms, sliced
- •¾–1 cup sliced onions
- •½ cup chopped tomatoes
- •¼ cup mint leaves
- •¼ cup coriander leaves
- •3–4 green chillies
- •3–4 garlic cloves
- •1 inch ginger
- •3 tbsp plant yogurt
- •½ tsp turmeric
- •½ tsp chilli powder
- •½ tsp garam masala
- •1 tsp ground coriander
- •1 tsp fennel seeds
- •1 inch cinnamon
- •2 green cardamom pods
- •3–4 cloves
- •6–7 peppercorns
- •1 Indian bay leaf
- •2–3 tbsp oil
- •Salt to taste
- •½–1 cup water
Notes
- •Add toasted cashews or raisins for a festive version.
- •Serve with vegan raita or fresh salad.