Mouthwatering Mushroom Dindigul Biryani!

Mushroom Biryani

Love the Dindigul biryani and want a vegetarian variant of it? Then this mushroom biryani is just the recipe for you! It uses white button mushrooms which give the dish a wonderful flavour. Do try it out.

Ingredients:

• Seeraga samba rice - 2 cups
• Mushroom - 2 packets
• Ghee - 2 tbs
• Coconut oil - 2 tbs
• Coriander leaves and mint leaves (washed & chopped) - 1 bowl
• Turmeric powder - ½ tsp
• Chilli powder – 2 tsp
• Coriander powder - 2 tsp
• Curd – 1 cup
• Salt to taste

To Grind:

• Small onions - 30
• Ginger, medium size piece - 1
• Garlic - 1 pod
• Green chillies - 4
• Cinnamon – 1 piece
• Cardamom - 3
• Cloves - 2
• Star anise – 1
• Saunf - 1 tsp
• Jeera - 1 tsp
• Pepper - 1 tsp
• Cashews - 12
• Javitri
• Black stone flower
• Bay leaf
• Nutmeg

Grind the above ingredients to a fine paste.

Method:

• Wash and soak the rice.
• Add oil and ghee to a heavy bottom pan.
• Add the ground ingredients and mix well.
• Add the turmeric, chilli and coriander powder and mix.
• Let this cook for 2 minutes.
• Now, add the curd to it.
• Mix well and close with a lid.
• Let it cook for 2 minutes.
• Now add the chopped mushrooms and coriander and mint leaves.
• Cook until oil separates.
• Add water in the ratio 1:2 (1 cup rice:2 cups water). Use the water from the soaked rice.
• Let it boil.
• Check salt and spice.
• If required, add a slit green chilli.
• Add the rice and close the pot with a lid and cook on medium heat.
• With the flame on low, dum cook the biryani for around 15 minutes. To prevent the biryani from burning, it is best to use a thick bottomed pan. The biryani can also be placed on a tawa that is kept over the stove top.
• When done, the rice should be tender and there should not be any excess liquid in the pan.
• Do let the biryani rest for a few minutes before serving.