Dindigul Mushroom Biryani is a special kind of Biryani imitated from the style of making Thalapakatti chicken/mutton biryani.

I was in the crazy week of cooking variety rice daily for my husbands lunch box. That’s when i wanted to try non veg flavor veg biryani. Wanted to test how it turns out it was just the way awesome.

Vegetable biryani is my usual recipe. Some of the side dish recipes loaded with vegetables apart from sambar is Vegetable pepper kurma, White vegetable kurma

Variety rice recipes: curd rice, curry leaves rice, Tomato rice, Mushroom Biryani, Thenga Manga Pattani sadham, Ullichoru, Street food style fried rice, Ghee rice, Ari Parupu choru

Dindigul Mushroom Biryani Video recipe:

Dindigul Mushroom Biryani recipe:

Print Recipe

Dindigul Mushroom Biryani

Dindigul Mushroom Biryani

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Tamilnadu cuisine

Servings: 3 servings

Author: Jinoo Jayakrishnan

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Ingredients

• 1.25 cup Seeraka Samba rice
• 1/4 cup shallots
• 2 inch ginger
• 4-5 garlic cloves
• 1 inch cinnamon
• 2 cloves
• 1 cardamom
• 1/2 inch black cardamom
• small piece mace strand
• 3-4 green chillies
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 packet mushrooms
• 1/2 cup chopped mint and coriander leaves

Instructions

• Soak the rice in water for 30 minutes.
• Grind raw: shallots, ginger, garlic, cinnamon, cloves, cardamom, black cardamom, mace strand, green chillies
• Grind all these to a semi fine - fine paste.
• Heat oil in a deep thick bottomed pan, add the ground masala to it and fry.
• Add turmeric powder and chilli powder. saute until well mixed.
• Add sliced mushroom pieces,
• Add water. water required is 1:2. So for 1 cup rice add 2 cups water.
• Add salt to taste.
• Close and cook for just 2 minutes so that water from mushroom leaves out.
• Add chopped mint and coriander leaves
• Put in soaked rice
• Close and cook in medium flame for 15-20 min or until rice is done.

Dindigul Mushroom Biryani pictorial directions:

Soak the rice in water for 30 minutes. I have used Jeeraga Samba rice. You can use the same or normal rice or even basmati rice. flavors vary. Jeeraga samba rice is typically used in these style biryani recipes.

Grind raw: shallots, ginger, garlic, cinnamon, cloves, cardamom, black cardamom, mace strand, green chillies

Grind all these to a semi fine – fine paste.

Heat oil in a deep thick bottomed pan, add the ground masala to it and fry.

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Add turmeric powder and chilli powder. saute until well mixed.

Add sliced mushroom pieces,

Add water. water required is 1:2. So for 1 cup rice add 2 cups water.

Add salt to taste. Salt to be added is for rice as well. So add the salt and taste the water. It has to be slightly salty. so that when rice is added the salt will go perfect!

Close and cook for just 2 minutes so that water from mushroom leaves out.

Add chopped mint and coriander leaves

Put in soaked rice

Close and cook in medium flame for 15-20 min or until rice is done.

Serve with any gravy or raita

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