Chettinad Mushroom Peas Biryani, a flavorful one pot rice recipe made with mushroom and peas. Chettinad cuisine is famous for its unique and aromatic flavor. The flavor from the spices used in chettinad cuisine like marathi moggu, maze and kalpasi are extraordinary and it makes biryani so delicious.
I have been making chettinad vegetable biryani for a long time now and we really like the flavor so much. Ever since i have been following the same recipe for different biryanis or with different vegetables/ meat. This mushroom and peas combination is one of my favorites.
Often i make this biryani with peas or mushrooms alone , still it tastes fabulous. So you can make with just mushrooms or with the combination of mushroom and peas.
Spices
Apart from the regular spices used in the biryani like cinnamon, cloves, bay leaves and cardamom, here in this recipe, i have used maze(japthri), marathi moggu and kalpasi(black stone flavor) whose are the key flavors in the biryani and make it stand out from the rest of the biryani favorites.
A few years back and all, it was really hard to source these spices here in North America. But now I can easily get from the many Indian stores here. So if you're interested in buying those spices, look out for those in your next Indian store visit.
Rice
Mostly for chettinad style biryani, seeraga samba rice is used for its exotic flavor. I have tried with both basmati and seeraga samba rice. Both taste great. Besides, if I have to choose one over the other, definitely I would pick seeraga samba rice because it adds so much flavor to the biryani. But here i have shared the recipe using basmati rice since it's available easily all over the places.
Biryani made with seeraga samba rice
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Tips for perfect fluffy biryani
- Soaking the rice is important. I highly recommend soaking the rice for a minimum 20 mins
- Mushroom usually leave a lot of water while cooking, so make sure to cook the mushroom till it evaporates all of its water content before adding the water.
- The ratio of rice and water is 1:1.5. Don't add more water it will make the rice mushy.
If you haven't tried chettinad biryani before, do give it a try and I'm sure you would be amazed by its flavors. Those who have already tried this chettinad biryani, you already knew how exotic the flavors are, right?! Now let's check out the recipe.
- Soaking the rice is important. I highly recommend soaking the rice for a minimum 20 mins
- Mushroom usually leave a lot of water while cooking, so make sure to cook the mushroom till it evaporates all of its water content before adding the water.
- The ratio of rice and water is 1:1.5. Don't add more water it will make the rice mushy.
If you haven't tried chettinad biryani before, do give it a try and I'm sure you would be amazed by its flavors. Those who have already tried this chettinad biryani, you already knew how exotic the flavors are, right?! Now let's check out the recipe.
Chettinad Mushroom Biryani
Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Biryani | Recipe Cuisine: Indian
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Basmati Rice - 1/2 cup
Mushroom - 1/2 cup (Cleaned & Sliced)
Fresh Peas - 3 tbsp
Onion - 1 small size
Tomato - 1 small
Coriander leaves - few
Red chili powder - 1/2 tsp
Turmeric Powder - a pinch
Ginger Garlic Paste - 1/2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Coriander leaves - few
Mint leaves - few
Cashew - 4 nos
Ghee - 1 tsp
Water - 3/4 cup
To Temper
Bayleaf - 1 no
Cinnamon - 1 small piece
Cloves -1 no
Cardamom -1 no
Marathi moggu - 1
Maze(Japthri) - 1 small piece
Kalpasi/Black Stone flower - 1 tsp
Chop the onion, tomato & mushroom into thin slices. Soak the rice for 20 mins and take all the ingredients for temper to ready. Heat the pressure pan with ghee.
Add the tempering ingredients, saute it for a while and then add cashew fry it till golden brown and then add onions .
Saute it till translucent and then add ginger garlic paste , give a quick stir , add peas and mushroom one by one.
Add the tomatoes, saute it well. Mushroom leaves lot of water, it's good enough to saute the veggies. 
Then add all the spices (turmeric, red chili powder) & salt. Mix it well and then add the water.
Bring the water into boil. Add the rice, coriander leaves, mint leaves & finally squeeze some lemon juice.
Put on the lid and whistle. Cook it for 3 whistle. Let the pressure releases all by itself. Open the lid , remove the bay leaves , give a quick stir before serving.
Serve it with any raita for your choice.
Related : How to make Chettinad Chicken Biryani
Notes:- I like more mushroom in my biryani , so i added 1/2 cup for 1/2 cup of rice. You can reduce/increase as per your liking.
- Saute the veggies till all the moisture from mushroom are evaporated and then add water.
It's time to dig in.
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