About The Mushroom Biryani Recipes
Mushrooms make a regular appearance in my family meals, as so many of my favorite recipes include these earthy ingredients. Below I share two recipes of Mushroom Biryani from the South Indian cuisine. These biryanis have a complex taste, flavor and are spicy. Usually, the South Indian version of biryani are one pot recipes and not cooked in layers and dum cooked, like the traditional Veg Biryani. My recipes will give you a really flavorsome biryani which you will keep asking for more. Mushroom biryani is also known as Kalan Biryani in Tamil Nadu as mushrooms are called ‘kalan’ in Tamil language. Note that there are many variations of Mushroom Biryani and each recipe will have a unique taste and flavor depending on the ingredients used.
1. Spicy Mushroom Biryani
My first recipe is a super easy one pot South Indian mushroom biryani (or kalan biryani). This super delicious biryani has a tangy, bold and spicy flavor from the tomatoes, onions, herbs and spices. The recipe is vegan and gluten-free. The recipe is inspired from the mushroom biryani we have had at the Pepper Vine Cafe at Isha Yoga Center of Sadhguru Jaggi Vasudev near Coimbatore. This was decades ago and I still continue to make this winning dish every time – simply due to its ease of preparation with rich, spicy, umami flavors. Here you need some spices and herbs that are easily available in the Indian kitchen. Mint leaves are an ingredient that may or may not be in your kitchen, so feel free to remove it completely from the recipe or swap with dried mint.
2. Chettinad Style Mushroom Biryani
The second recipe is inspired from the Chettinad region, which is located in Tamil Nadu. This version takes more time than the first recipe. To make this particular mushroom biryani recipe, you will need a few key ingredients, including Coconut Milk and Curd or yogurt. You can make your coconut milk a day before or you can even use store bought coconut milk. You can also skip the curd if needed. However, I would recommend against skipping the coconut milk, as it is an essential ingredient in this recipe. For vegetarians, there are so many unique ways to make a mushroom and rice combo. I have shared a few regional Indian recipes earlier:
Spicy Mushroom Biryani Recipe
Prep Ingredients
- First rinse and then soak 1 heaped cup basmati rice in enough water for 30 mins. You could make use of any non-sticky variety of rice to make this biryani. Even seeraga samba (kaima rice) which is the South Indian variety of rice that is often added to a biryani can be used in this recipe. 2. After 20 to 30 minutes drain all the water from the rice and set the rice grains aside.
- When the rice is soaking, prep the rest of the ingredients like chopping veggies, mushrooms, getting your spices and herbs ready etc.
Fry Spices
4. Heat 3 tablespoons oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise the rice can get browned or burn while cooking. Use any neutral oil. If you prefer, you can include ghee (clarified butter) as well. 5. When the oil becomes hot, lower the heat. Add all the whole spices – ½ teaspoon fennel seeds, ½ teaspoon cumin seeds, 2 to 3 cloves, 1 tej patta (Indian bay leaf), 1 inch cinnamon, 2 to 3 green cardamoms, 1 small star anise and 2 to 3 thin strands of mace. I recommend to add all the spices, but due to non-availability consider skipping mace and star anise. Do try to include all the other spices. 6. Fry the spices until fragrant for a few seconds.
Sauté Onions, Herbs, Tomatoes
7. Add ½ cup chopped onions and sauté until translucent. 8. Next add 2 teaspoon ginger-garlic paste, 1 teaspoon chopped green chilies, 2 tablespoons of chopped mint, 2 tablespoon chopped coriander leaves, ½ cup tightly packed finely chopped tomatoes and 8 to 10 curry leaves. 9. Mix well. 10. Sauté this mixture stirring often until the tomatoes soften. 11. Add 1.5 teaspoon coriander powder (ground coriander), ½ teaspoon turmeric powder (ground turmeric), ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon black pepper powder. If you do not have garam masala powder, either skip it or swap with ½ teaspoon curry powder. Note that if you add curry powder, add ¼ teaspoon turmeric powder and not ½ teaspoon as curry powder has some turmeric in it. 12. Mix again very well so that the masala or dry spice powders get mixed evenly with the rest of the mixture. Sauté for a minute.
Sauté Mushrooms
13. Add chopped or sliced button mushrooms. 14. Mix again. 15. Sauté mushrooms on a low to medium heat for 6 to 8 minutes. Keep on stirring at intervals.
Simmer
- Add water. 17. Bring this mixture to a simmer on medium-low to medium heat.
Add Rice
- Add the soaked rice grains. 19. Add 2 tablespoons each of chopped mint and coriander leaves. 20. Mix gently taking care not to break the rice grains. 21. Season with salt. Check the taste of the stock and it should taste a bit salty like water from the ocean.
Cook Mushroom Biryani
22. Cover the pan with a lid. On a low heat cook the biryani until the rice grains are tender, fluffy with all the water absorbed. If the rice grains are under cooked and the water has evaporated, add about ¼ to ½ cup hot water or more as needed. Remember to check the rice a few times while cooking, to see if the water dries up or not. Depending on the size and quality of the pan and the kind of rice grains, you may need to add more water. 23. When the rice grains are cooked perfectly, let the biryani rest for 5 minutes before serving. Open the lid and gently fluff the rice. Serve mushroom biryani hot or warm.
Chettinad Mushroom Biryani
Soak and Prep Rice
- First rinse the rice well in water. Then soak the rice in water for 20 to 30 minutes. You can use any kind of non-sticky white rice. I have included basmati rice but the South Indian variety of seeraga samba rice also works well.
- After 20 to 30 minutes, drain the rice of all the water. Add 1 teaspoon of ghee to the soaked rice grains.
- Next coat the rice with ghee, then allow the rice to marinate for 10 to 15 minutes. NOTE: Instead of marinating the rice, you can also sauté the rice in ghee lightly.
Prep the Veggies
- While the rice soaks in water, prep your other ingredients. First rinse or wipe dry your button mushrooms. Then quarter them and place in a mixing bowl.
- Next thinly slice 2 medium onions. After that, chop 1 medium to large tomato. At this point, you can also go ahead and chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1 inch of ginger. Additionally, you can chop mint leaves and coriander or cilantro leaves, as well. NOTE: If you are worried about the spice level, you can add fewer green chilies to your mushroom biryani recipe.
Make the Ground Paste
- Now, in a small grinder or chutney grinder, combine ¼ cup of chopped mint leaves, ¼ cup of chopped coriander leaves, about 2 to 3 teaspoons chopped green chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.
- Then add ½ to 1 tablespoon of water and grind to a smooth paste.
Marinate the Mushrooms
- Next add the ground paste along with 3 tablespoons of curd (or yogurt) to the chopped mushrooms. NOTE: Curd can be skipped in the recipe. Just marinate the mushrooms with the rest of the ingredients.
- After that add ¼ to ⅓ teaspoon turmeric powder, ½ teaspoon of red chili powder or cayenne, ½ teaspoon of garam masala powder and 1 teaspoon of coriander powder (ground coriander).
- After that, gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.
- Now take all the whole spices and set aside. NOTE: Below the spices are photographed in clockwise order:
1 teaspoon fennel seeds2 green cardamoms2 kapok buds (marathi moggu) – optional1 medium to large tejpatta (Indian bay leaf)6 to 7 black peppers1-inch cinnamon3 to 4 cloves1 small piece of stone flower – optional2 single strands of mace – optional
Fry Whole Spices
- Then heat 2 to 2½ tablespoons of oil in a thick-bottomed pot or pan. Lower the heat. Next add the whole spices and sauté them until they are fragrant. Use any neutral oil. You can also make the biryani with coconut oil.
Sauté Onions
- Now add the sliced onions – about ¾ to 1 cup thinly sliced onions.
- Then stir well and sauté the mixture on low to medium heat. Add a pinch of salt for quick cooking of the onions.
- While you cook, stir often. Continue to sauté until the onions become golden.
Sauté Tomatoes
- Then add ½ cup of chopped tomatoes.
- Now stir and sauté the tomatoes for about 2 minutes on a medium-low to medium heat.
Sauté Mushrooms
- Next add the marinated mushrooms.
- Then stir well again, and sauté the mushrooms for 6 to 7 minutes.
- Now, in the bowl, with a little bit of the marinade left, add 1 cup of water. Then mix the marinade with the water. NOTE: Add water as required depending on the quality of rice. You can add from ½ to 1 cup of water. For example, I used organic basmati rice, so I added 1 cup of water.
- Keep an eye on the mushrooms! When they have shrunk and you can see oil specks on top of the mixture, it is time to add the water and marinade mixture to the mushrooms.
Pour Coconut Milk
- Then add 1 cup of thick coconut milk.
- Now mix and stir well.
- Then season with salt.
- Continue to stir. NOTE: At this point, check the taste of the stock. It should taste a bit salty.
- Then on medium heat, bring the mixture to a boil.
- Next add the ghee-coated rice and mix gently.
Cook Rice
- After that, cover the pot or pan with a lid.
- Then allow the biryani to simmer on low heat until the rice grains are finished. Make sure you check once or twice while rice is cooking. Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving the chettinad mushroom biryani. Cook Times May Vary: It took me 12 minutes for the rice to cook. Depending on the thickness and depth of the pan, quality of rice and heat level, it can take 10 to 12 minutes.
Serving Suggestions
Like most other biryanis, these mushroom biryanis are best paired with a cooling raita. Opt to make any of your favorite raita. While I always go for Cucumber Raita or the classic Onion Tomato Raita, you can choose raita like Boondi Raita or Mint Raita. Simple plain curd (yogurt) also tastes good. You can garnish any of the biryanis with mint or coriander leaves. If you are not a fan of raita or yogurt, pair with a few lemon wedges and a fresh Vegetable Salad and a roasted or fried papadums. Both the biryanis have a lot of spices and are really flavorful, so I would recommend serving them without any curry or gravy. You can also enjoy the biryani as it without any sides.
Storage and Leftovers
Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container. While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.
Expert Tips for Mushroom Biryani
Rice: This kalan biryani tastes great with both Basmati Rice and seeraga samba rice. If you do not have either of these rice varieties, then make mushroom biryani with any non-sticky variety of short-grained or medium-sized rice.Spices: For the best flavor and taste, I would suggest to use all of the spices listed in the recipes. However, if you have trouble finding some of the ingredients, you can skip kapok buds, stone flower, star anise and mace.Herbs: Both recipes have mint and coriander leaves (cilantro). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves if you do not have these or swap with fresh parsley. Omit curry leaves if you do not have them. In all these cases the flavor will be different.Vegan options: For the Chettinad biryani, use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon of lemon juice to the rice after adding water. Additionally, use a neutral oil in place of ghee.Mushrooms: Cremini mushrooms and shiitake mushrooms both taste great in this recipe. You also can include a combination of various varieties of edible fresh mushrooms.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Biryani Recipe (Restaurant Style Vegetable Biryani) Pressure Cooker Biryani (Vegetarian) Indian Butter Rice Ellu Sadam | South Indian Sesame Rice This mushroom biryani post from the archives (July 2015) has been republished and updated on 16 May 2021.
title: “Spicy Mushroom Biryani And Chettinad Mushroom Biryani 2 Ways " ShowToc: true date: “2024-10-28” author: “Branden Hilton”
About The Mushroom Biryani Recipes
Mushrooms make a regular appearance in my family meals, as so many of my favorite recipes include these earthy ingredients. Below I share two recipes of Mushroom Biryani from the South Indian cuisine. These biryanis have a complex taste, flavor and are spicy. Usually, the South Indian version of biryani are one pot recipes and not cooked in layers and dum cooked, like the traditional Veg Biryani. My recipes will give you a really flavorsome biryani which you will keep asking for more. Mushroom biryani is also known as Kalan Biryani in Tamil Nadu as mushrooms are called ‘kalan’ in Tamil language. Note that there are many variations of Mushroom Biryani and each recipe will have a unique taste and flavor depending on the ingredients used.
1. Spicy Mushroom Biryani
My first recipe is a super easy one pot South Indian mushroom biryani (or kalan biryani). This super delicious biryani has a tangy, bold and spicy flavor from the tomatoes, onions, herbs and spices. The recipe is vegan and gluten-free. The recipe is inspired from the mushroom biryani we have had at the Pepper Vine Cafe at Isha Yoga Center of Sadhguru Jaggi Vasudev near Coimbatore. This was decades ago and I still continue to make this winning dish every time – simply due to its ease of preparation with rich, spicy, umami flavors. Here you need some spices and herbs that are easily available in the Indian kitchen. Mint leaves are an ingredient that may or may not be in your kitchen, so feel free to remove it completely from the recipe or swap with dried mint.
2. Chettinad Style Mushroom Biryani
The second recipe is inspired from the Chettinad region, which is located in Tamil Nadu. This version takes more time than the first recipe. To make this particular mushroom biryani recipe, you will need a few key ingredients, including Coconut Milk and Curd or yogurt. You can make your coconut milk a day before or you can even use store bought coconut milk. You can also skip the curd if needed. However, I would recommend against skipping the coconut milk, as it is an essential ingredient in this recipe. For vegetarians, there are so many unique ways to make a mushroom and rice combo. I have shared a few regional Indian recipes earlier:
Spicy Mushroom Biryani Recipe
Prep Ingredients
- First rinse and then soak 1 heaped cup basmati rice in enough water for 30 mins. You could make use of any non-sticky variety of rice to make this biryani. Even seeraga samba (kaima rice) which is the South Indian variety of rice that is often added to a biryani can be used in this recipe. 2. After 20 to 30 minutes drain all the water from the rice and set the rice grains aside.
- When the rice is soaking, prep the rest of the ingredients like chopping veggies, mushrooms, getting your spices and herbs ready etc.
Fry Spices
4. Heat 3 tablespoons oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise the rice can get browned or burn while cooking. Use any neutral oil. If you prefer, you can include ghee (clarified butter) as well. 5. When the oil becomes hot, lower the heat. Add all the whole spices – ½ teaspoon fennel seeds, ½ teaspoon cumin seeds, 2 to 3 cloves, 1 tej patta (Indian bay leaf), 1 inch cinnamon, 2 to 3 green cardamoms, 1 small star anise and 2 to 3 thin strands of mace. I recommend to add all the spices, but due to non-availability consider skipping mace and star anise. Do try to include all the other spices. 6. Fry the spices until fragrant for a few seconds.
Sauté Onions, Herbs, Tomatoes
7. Add ½ cup chopped onions and sauté until translucent. 8. Next add 2 teaspoon ginger-garlic paste, 1 teaspoon chopped green chilies, 2 tablespoons of chopped mint, 2 tablespoon chopped coriander leaves, ½ cup tightly packed finely chopped tomatoes and 8 to 10 curry leaves. 9. Mix well. 10. Sauté this mixture stirring often until the tomatoes soften. 11. Add 1.5 teaspoon coriander powder (ground coriander), ½ teaspoon turmeric powder (ground turmeric), ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon black pepper powder. If you do not have garam masala powder, either skip it or swap with ½ teaspoon curry powder. Note that if you add curry powder, add ¼ teaspoon turmeric powder and not ½ teaspoon as curry powder has some turmeric in it. 12. Mix again very well so that the masala or dry spice powders get mixed evenly with the rest of the mixture. Sauté for a minute.
Sauté Mushrooms
13. Add chopped or sliced button mushrooms. 14. Mix again. 15. Sauté mushrooms on a low to medium heat for 6 to 8 minutes. Keep on stirring at intervals.
Simmer
- Add water. 17. Bring this mixture to a simmer on medium-low to medium heat.
Add Rice
- Add the soaked rice grains. 19. Add 2 tablespoons each of chopped mint and coriander leaves. 20. Mix gently taking care not to break the rice grains. 21. Season with salt. Check the taste of the stock and it should taste a bit salty like water from the ocean.
Cook Mushroom Biryani
22. Cover the pan with a lid. On a low heat cook the biryani until the rice grains are tender, fluffy with all the water absorbed. If the rice grains are under cooked and the water has evaporated, add about ¼ to ½ cup hot water or more as needed. Remember to check the rice a few times while cooking, to see if the water dries up or not. Depending on the size and quality of the pan and the kind of rice grains, you may need to add more water. 23. When the rice grains are cooked perfectly, let the biryani rest for 5 minutes before serving. Open the lid and gently fluff the rice. Serve mushroom biryani hot or warm.
Chettinad Mushroom Biryani
Soak and Prep Rice
- First rinse the rice well in water. Then soak the rice in water for 20 to 30 minutes. You can use any kind of non-sticky white rice. I have included basmati rice but the South Indian variety of seeraga samba rice also works well.
- After 20 to 30 minutes, drain the rice of all the water. Add 1 teaspoon of ghee to the soaked rice grains.
- Next coat the rice with ghee, then allow the rice to marinate for 10 to 15 minutes. NOTE: Instead of marinating the rice, you can also sauté the rice in ghee lightly.
Prep the Veggies
- While the rice soaks in water, prep your other ingredients. First rinse or wipe dry your button mushrooms. Then quarter them and place in a mixing bowl.
- Next thinly slice 2 medium onions. After that, chop 1 medium to large tomato. At this point, you can also go ahead and chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1 inch of ginger. Additionally, you can chop mint leaves and coriander or cilantro leaves, as well. NOTE: If you are worried about the spice level, you can add fewer green chilies to your mushroom biryani recipe.
Make the Ground Paste
- Now, in a small grinder or chutney grinder, combine ¼ cup of chopped mint leaves, ¼ cup of chopped coriander leaves, about 2 to 3 teaspoons chopped green chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.
- Then add ½ to 1 tablespoon of water and grind to a smooth paste.
Marinate the Mushrooms
- Next add the ground paste along with 3 tablespoons of curd (or yogurt) to the chopped mushrooms. NOTE: Curd can be skipped in the recipe. Just marinate the mushrooms with the rest of the ingredients.
- After that add ¼ to ⅓ teaspoon turmeric powder, ½ teaspoon of red chili powder or cayenne, ½ teaspoon of garam masala powder and 1 teaspoon of coriander powder (ground coriander).
- After that, gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.
- Now take all the whole spices and set aside. NOTE: Below the spices are photographed in clockwise order:
1 teaspoon fennel seeds2 green cardamoms2 kapok buds (marathi moggu) – optional1 medium to large tejpatta (Indian bay leaf)6 to 7 black peppers1-inch cinnamon3 to 4 cloves1 small piece of stone flower – optional2 single strands of mace – optional
Fry Whole Spices
- Then heat 2 to 2½ tablespoons of oil in a thick-bottomed pot or pan. Lower the heat. Next add the whole spices and sauté them until they are fragrant. Use any neutral oil. You can also make the biryani with coconut oil.
Sauté Onions
- Now add the sliced onions – about ¾ to 1 cup thinly sliced onions.
- Then stir well and sauté the mixture on low to medium heat. Add a pinch of salt for quick cooking of the onions.
- While you cook, stir often. Continue to sauté until the onions become golden.
Sauté Tomatoes
- Then add ½ cup of chopped tomatoes.
- Now stir and sauté the tomatoes for about 2 minutes on a medium-low to medium heat.
Sauté Mushrooms
- Next add the marinated mushrooms.
- Then stir well again, and sauté the mushrooms for 6 to 7 minutes.
- Now, in the bowl, with a little bit of the marinade left, add 1 cup of water. Then mix the marinade with the water. NOTE: Add water as required depending on the quality of rice. You can add from ½ to 1 cup of water. For example, I used organic basmati rice, so I added 1 cup of water.
- Keep an eye on the mushrooms! When they have shrunk and you can see oil specks on top of the mixture, it is time to add the water and marinade mixture to the mushrooms.
Pour Coconut Milk
- Then add 1 cup of thick coconut milk.
- Now mix and stir well.
- Then season with salt.
- Continue to stir. NOTE: At this point, check the taste of the stock. It should taste a bit salty.
- Then on medium heat, bring the mixture to a boil.
- Next add the ghee-coated rice and mix gently.
Cook Rice
- After that, cover the pot or pan with a lid.
- Then allow the biryani to simmer on low heat until the rice grains are finished. Make sure you check once or twice while rice is cooking. Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving the chettinad mushroom biryani. Cook Times May Vary: It took me 12 minutes for the rice to cook. Depending on the thickness and depth of the pan, quality of rice and heat level, it can take 10 to 12 minutes.
Serving Suggestions
Like most other biryanis, these mushroom biryanis are best paired with a cooling raita. Opt to make any of your favorite raita. While I always go for Cucumber Raita or the classic Onion Tomato Raita, you can choose raita like Boondi Raita or Mint Raita. Simple plain curd (yogurt) also tastes good. You can garnish any of the biryanis with mint or coriander leaves. If you are not a fan of raita or yogurt, pair with a few lemon wedges and a fresh Vegetable Salad and a roasted or fried papadums. Both the biryanis have a lot of spices and are really flavorful, so I would recommend serving them without any curry or gravy. You can also enjoy the biryani as it without any sides.
Storage and Leftovers
Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container. While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.
Expert Tips for Mushroom Biryani
Rice: This kalan biryani tastes great with both Basmati Rice and seeraga samba rice. If you do not have either of these rice varieties, then make mushroom biryani with any non-sticky variety of short-grained or medium-sized rice.Spices: For the best flavor and taste, I would suggest to use all of the spices listed in the recipes. However, if you have trouble finding some of the ingredients, you can skip kapok buds, stone flower, star anise and mace.Herbs: Both recipes have mint and coriander leaves (cilantro). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves if you do not have these or swap with fresh parsley. Omit curry leaves if you do not have them. In all these cases the flavor will be different.Vegan options: For the Chettinad biryani, use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon of lemon juice to the rice after adding water. Additionally, use a neutral oil in place of ghee.Mushrooms: Cremini mushrooms and shiitake mushrooms both taste great in this recipe. You also can include a combination of various varieties of edible fresh mushrooms.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Biryani Recipe (Restaurant Style Vegetable Biryani) Pressure Cooker Biryani (Vegetarian) Indian Butter Rice Ellu Sadam | South Indian Sesame Rice This mushroom biryani post from the archives (July 2015) has been republished and updated on 16 May 2021.
