Skip to main content

Mushroom Biryani

Mushroom Biryani

 Mushroom biryani is a quick fix and will be loved by biryani lovers,both vegetarians and non- vegetarian.I tried this a few days back and is simple and delicious. If you like mushrooms you must try this.

Basmathi Rice- 2 cup
Cinnamon stick- 1 inch thick
Clove 2
Star aniseed-1
Rose water- 1 tsp(optional)
Salt to taste

For the masala
Mushroom- 10 oz
Onion- 1 finely chopped
Ginger garlic paste- 1 tsp
Green chilly paste- 1/2 tsp
Tomato- one small
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Fennel powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 3/4 tsp
Lemon Juice- 1 lemon

To garnish
Onion thinly sliced-1
( to fry)
Coriander leaves- a hand full
Saffron - a pinch soaked in 1/3 cup of milk
Ghee- 1 tsp
Cardamon and Cinnamon powder- 1/3 tsp each

Thinly slice one onion and fry till nice and crispy and keep aside. Fry raisins and cashew nuts and set aside.

Bring about one and half liter of water to boil and add whole spices and washed rice and salt. Cook till rice is done and strain and spread on a flat tray. Pour rose water over it and allow to cool.

Wash and wipe dry mushrooms dry and cut it into half. Marinated with chilly powder and turmeric powder for five minutes. Meanwhile heat oil in a pan and saute one chopped onion till golden brown. Add green chilly  and ginger garlic paste and saute till raw flavors disappear. Next goes in chopped tomatoes and saute till soft and cooked.Add mushrooms and stir fry in medium flame for two to three minutes. Add coriander powder, pepper powder, garam masala and fennel powder and saute till raw flavor disappears. Cover and cook for one more minute. Finally squeeze lemon juice on top.

Layer half of the mushroom masala and add half of the rice on top. Sprinkle fried onions,coriander leaves and half of the cardamon powder and cinnamon powder. Put the second layer of masala and rice and finally the rest of garnishes. Pour melted ghee on top and soaked saffron and milk. If you feel that the masala is really dry add 1/3 cup of extra milk. Cover with a tight lid on top and put some weight on top. Put flame in low and heat it for 5-6 minutes. Serve warm with papad, salad or pickle.

Try this..
Hope you will all enjoy


  1. Very nice n super tempting biriyani,yummy!!

    Erivum Puliyum

  2. Adipoli Briyani Suja , bookmarked it

  3. very inviting and delicious biryani !!

    Ongoing Event - CC-Chocolate Fest

  4. Yum yum,super tempting fry,feel like having some.

  5. Yum yum,super tempting biryani,feel like having some.

  6. Biryani looks absolutely delicious....

  7. very yummy looking biryani....

  8. Very yummy and fulfilling mushroom biriyani.

    Hamaree Rasoi

  9. biryani looks absolutely delicious...

  10. Biriyani looks delicious and flavorful

  11. Lip smacking briyani, one of my fav menu...
    Perfectly done n nice colour!!

  12. Yummy recipe…will try it for sure..Thanks for posting


  13. superb.........looks delicious............

  14. Mushroom biryani looks yummy, delicious and mouth watering. Very nice presentation.

  15. Super flavourful and inviting briyani.

  16. Feel like grabbing it, looks fantastic!

  17. yummy a big fan of mushrooms..

  18. Thanks all for stopping by and for the encouraging comments..
    @pancharakuttan..It is star aniseed/star Malayalam it is called thakolam and is flower shaped and we use in garam masala.

  19. One of my friends asked me to post some mushroom recipes in my blog. As I am not confortable with mushrooms I haven't tried till now. I am totally drooling over your recipe. Bookmarking it. Going to make soon.

    1. Thanks Uma,glad you found this interesting,sure you will love it.

  20. Delicious mushroom Biriyani. I love this one pot meal.

  21. Truly tempting Biryani Dear.Healthy and delish!

  22. Loved good..looks so delicious..

  23. Delicious meal. wonderfully done. :)

  24. So mouthwatering and love your preparation!

  25. Luv the presentation...Apt biryani for the season

  26. flavourful and delicious biryani Suja..

  27. look perfectly done dear...i love mushrooms very much...that platter is tempting me...mmm.yumm.

  28. Mushroom biriyani superb!! Kandittu thanne kothiyakunnu..

  29. That looks really delicious n tempting. Nice pic as well Suja.
    You have an award at my space, pls come n grab it dear..

    1. Thanks all for stopping by and for the sweet comments:)
      Thanks for the award Prathiba:)

  30. looks awesome.. every rice is seperate and looks nice..!

  31. HI Suja, i would like to know what type or utensils did u use to make this biryani becoz u have told to put weight over it. The recipe looks awesome and hope it taste good too. i taught of making this a bit time consuming but im sure it going to be good, i just want to know whether i have appropriate utensils for it. thank you

  32. Hi Anon, Thanks for stopping by,so happy that you liked this.

    I just uploaded a pic of the utensils I use. Since I am in US I do not have the traditional utensils that we use in India:)
    But these two are really helpful..
    one is a 5 qt covered Dutch oven and the second is a 12" covered fry pan
    I actually make the masala in a wide quart pan and then layer it into the green one . I have a stainless steel lid which fits exactly on top. It can also be sealed in the edges using a dough made of maida(just like chapati dough).You can place this on a tawa and then cook to avoid direct flame.
    Another method is to do the final dum in oven.Grease an oven proof tray and place as layers cover tightly with aluminum foil. Bake in oven at 300 Degree F for around 15 minutes.
    I hope this will be helpful to you..if there is anything else pls try the recipe :)

    1. Thank you so much Suja. I think using aluminium tray will be fine in oven, . I try making biryani but the prob is rice get over cooked. So by the time i put it oven it get more cooked. and when i try to mix the rice it breaks. any way will try in your way. Thank you once again

    2. Thanks Jasselin,
      Cooking in oven is wonderful idea.. don't worry about the cooking of rice. Many times I have also messed up and rice gets over cooked :(

      If you are not comfortable with cooking rice and straining it,try this can use the five qt cookware or even pressure cooker to cook the rice. If you are making two cups of rice add
      4 1/4 cups of water and the spice bag and cook. If you are using pressure cooker do not use whistle. Leave the nozzle open and cook in medium flame. The advantage is that you can open and see in between and I assure you get the perfect rice. Once cooked make the rice fluffy with fork and spread on a flat tray.

      Do try the recipe and enjoy with family and friends and thanks for visiting. :)

  33. Thank you for ur advice regarding rice, i hope this will help. and def after trying i will share it with my friends. And go one posting wonderful recipes i am always visiting this site. Take care


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)
 Kodavu Chicken  Fry is very yummy and easy to make chicken recipe. It is basically a dry preparation.I love experimenting with chicken and one of my cousins  shared this beautiful recipe last week. Star ingredient in this recipe is kachampuli or Coorg vinegar. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. I have earlier posted a Coorg recipe with pork and it also has kachampuli.This chicken fry is unique with right combination of earthy spices and surprise sourness,but it is an extremely delectable chicken fry. You can also use dried kodampuli for this recipe.Serve with rice or chapathi.

Recipe courtesy: My cousin Siddharth 

Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…