Thursday 27 May 2021

Chettinad Mushroom Biryani Recipe/Mushroom Biryani Recipe/Kaalaan Biryani Recipe/One Pot Biryani/Easy Lunch Box Recipe/Mushroom Biryani with step by step photos

Chettinad Mushroom Biryani is an extremely tasty and delicious one pot meal that is made by marinating the mushroom with perfect blend of spices and yogurt. This is an easy, flavourful one pot meal and a perfect lunch box recipe. Do try out this delicious Chettinad Mushroom Biryani and post your comments here. Meanwhile do check out other interesting and tempting Vegetarian Biryanis/Rice Varieties/Pulavs here.

Here’s how to make Chettinad Mushroom Biryani with step by step photos…


Basmati Rice

2 cups [400 g]

Mushrooms [Button Mushroom]

300 g


2 +1 big sliced

Green Chillies

2 slit and cut


2 big finely chopped

Coconut Milk

1.5 cups


1.5 cups


2 tbsp

Cilantro & Mint

one handful finely chopped


As needed

 For Marinade


½ cup

Red Chilli Powder

1 tsp

Coriander Powder

¾ tsp

Garam Masala Powder

1 tsp

Turmeric Powder

¼ tsp

Ginger & Garlic Paste

1 tsp


As needed

 For Tempering

Oil + Ghee

3 tbsp

Cinnamon Sticks

2 small pieces





Bay Leaf

1 0r 2

Stone Flower

One small piece


One small piece

Preparation Time: 10-12 minutes                Recipe Category: Main Course

Cooking Time: 30 minutes                             Recipe Cuisine: Indian

Author: Priya Anandakumar

Other Mushroom Recipes that might be of interest...


Wash and soak the basmati rice for about 30 minutes.

Clean the mushrooms, slice it and keep it ready.

Heat 2 tbsp of oil in a kadai, add 2 sliced onions to the kadai.

Fry the onions really well until they turn to nice brown color. Now switch off the stove and keep it ready.

Take sliced mushroom in a wide bowl.

Add yogurt, red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the bowl.

Now add ginger & garlic paste and the fried onions.

Mix everything really well until all the masala is thoroughly coated on the mushrooms. Keep it aside for about 30 minutes.

Heat 3 tbsp of oil & ghee in a pressure cooker.

Add cinnamon sticks, cloves, cardamom, bay leaf, stone flower, mace to the pressure cooker and saute for about 10-20 seconds.

When nice aroma arises add one sliced onion and 2 green chillies.

Wait until the onions turn to golden brown color. At this stage add 2 finely chopped tomatoes.

Sauté the tomatoes really well until they turn mushy.

Add the marinated mushroom along with all the masala to the pressure cooker.

Mix everything really well and cook for about 5 minutes.

Now add coconut milk and water to the mushrooms.

Add handful of cilantro and mint to it.

Let it come to rolling boil. At this stage, drain the water from basmati rice and add it to the pressure cooker.

Add required salt and give a gentle stir. Let it come to rolling boil, cover with pressure cooker lid and cook for one whistle or cook on dhum for 20 minutes without the whistle.

Wait for the steam to release and open the lid.

Delicious, healthy, tempting and filling Musroom Biryani is ready to be enjoyed. Serve it hot with Onion Raita/Cucumber Raita and enjoy.

Thank you all for visiting my space, please come back again for more and more tempting and delectable Vegetarian Biryanis/Pulavs/Rice Varieties from my kitchen.

Other Mushroom Recipes that might be of interest...

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Have a great day and enjoy.

Until then I am signing off…

























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