My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Hassle Free Mushroom Dum Biriyani Recipe

Leave a Comment

Biriyani has become our national food. It is prepared in various methods depending on the region. We are ready to eat biriyani irrespective of time and day. Here is the recipe of mushroom biriyani with step by step pictorial procedure.

This is a hassle free biriyani. Freshly ground masala is here. So no disturbance while eating. I have used basmati rice. If desired, jeera rice can also be used. Also you can replace mushooms with veggies or chicken/mutton and follow the same method. Usually in dum biriyani, brown onion(fried onion) is used. But in this recipe brown onion is not used.

The step by step pictorial procedure of this recipe is as follows

Check other mushroom recipes….. mushroom dum biriyani(with brown onion), mushroom curry(mutton curry style), arachivitta mushroom curry, mushroom pepper fry, stuffed mushroom nuggets and masala mushroom in oven.

Check other biriyani recipes…… mushroom dum biriyani, thalapakatti chicken biriyani, mutton biriyani less spicy, peas biriyani and green peas-coconut milk biriyani.

INGREDIENTS 

  1. Mushroom – 1 packet (200 gms)
  2. Onion(Big) – 3
  3. Tomato(medium) – (2-3)
  4. Ginger-garlic paste – 1 tbsp
  5. Mint leaves – (10-15)
  6. Basmati rice – 1 cup
  7. Bay leaf – 1
  8. Oil – 4 tbsp

TO FRY & GRIND

  1. Coriander seeds – 1 1/2 tbsp
  2. Cloves – 4
  3. Cardamom pod – 4
  4. Cinnamon sticks – 1 tsp
  5. Cumin seeds – 3/4 tsp
  6. Fennel seeds – 1 tsp
  7. Star anise – (1-2)
  8. Pathar ke phool/ kalpaasi – 1/2 tsp
  9. Red chili – 6
  10. Oil – 1 tsp                            

PROCEDURE 

  1. Wash and soak basmati rice for 20 minutes. Cook the rice and keep it aisde.

FOR BIRIYANI MASALA 

  1. Heat oil in a kadai.                              
  2. Add all the ingredients under ‘To fry & grind’ one by one.                      
  3. Fry it for few seconds. Turn off the flame and allow it to cool.            
  4. In a mixer grinder, add the masala items. Grind it into a smooth mixture. Keep it aside.

FOR MUSHROOM BIRIYANI

  1. Heat oil in a kadai.                            
  2. Add bay leaf to it.                                                
  3. Add lengthwise chopped onion.                                
  4. Add ginger-garlic paste. Saute till onion becomes golden brown.       
  5. Add mint leaves.                            
  6. Now, add the ground masala paste. Saute for 1 minute or till the raw smell goes.
  7. Add chopped mushrooms to it. Mix it well to coat the masala over the mushroom.
  8. Add pureed tomatoes to it. Saute it till the oil oozes out and the mushrooms are cooked.
  9. Add required salt. Mix it well.
  10. Biriyani gravy is ready.

TO LAYER FOR DUM

  1. Heat a tawa. Place a pressure cooker/heavy bottomed vessel and turn thee flame to low.
  2. Take the gravy and spread over the pressure cooker.
  3. Take the cooked rice and spread it over the gravy. This forms the first layer.
  4. Repeat it for the rest of the gravy and rice.
  5. Close the pressure cooker with lid.(Remove the whistle). Keep the biriyani for dum fo 10 minutes.                                                                                              
  6. Mushroom biriyani is ready. 
  7. Mix it gently.                                           
  8. Serve dum biriyani with any raitha or curry of your choice.

 

Dindigul thalapakatti style Chicken biriyani Recipe

Leave a Comment

Biriyani and South India are mutually related. The love for biriyani never ever gets reduced. Dindigul thalapakatti style biriyani is very famous in Tamil Nadu. It has unique flavor in it. The spices along with jeera rice will give awesome taste to the dish.

I got this recipe from here. The author of the blog got this recipe from the chef called Nagendran of Thalapakatti hotel in Dindigul who has given the recipe in a magazine. I have posted similar recipe before which tasted good, but the ratio given here gave better taste than the before and was very similar to Dindigul thalapakatti style biriyani.

The step by step pictorial procedure of this recipe s as follows.

Check other biriyani recipes, Mushroom dum biriyani, Thalapakatti style biriyani in basmati, Peas biriyani, Mutton pongal , and green peas coconut milk biriyani.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

  1. Jeera rice – 1 1/2 cups
  2. Chicken – 500 gms
  3. Shallots – 1/4 cup + 1 tbsp (35 gms)
  4. Garlic –  1/4 cup + 1 tbsp (35 gms)
  5. Red chili powder – 1/2 tsp
  6. Curd – 1/4 cup+ 2 tbsp
  7. Salt – As per the taste
  8. Mint leaves – 1/2 cup (loosely packed)
  9. Coriander leaves – 1/2 cup (loosely packed)
  10. Lemon juice – Juice from half lemon
  11. Oil – 2 tbsp
  12. Ghee – 1 tbsp
  13. Water – 3 cups

TO GRIND

  1. Green chili – (5-7)
  2. Cinnamon sticks – 4 inch pieces
  3. Cardamom pods – (3-4)
  4. Clove – (3-4)
  5. Nutmeg(jaadhikai) – 1/2 tsp
  6. Ginger – 1/4 cup + 1 tbsp (35 gms)

    இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

PROCEDURE

  1. In a mixer grinder, add garlic.
  2. Pulse it for few seconds. Keep it aside.
  3. Add shallots to the mixer grinder.
  4. Pulse it for few seconds. Keep it aside.
  5. Now, add green chili,cinnamon sticks, cardamon pods, clove, nutmeg and roughly chopped ginger.
  6. Grind it into a smooth paste by adding little water.
  7. Wash and soak the rice in water. The rice should soak for 30 minutes.
  8. Add oil to a pressure cooker or heavy bottomed pan.
  9. Add ghee to it.
  10. Now, add the ground masala paste to it. Saute it for few seconds.
  11. Add crushed garlic to it.
  12. Add crushed onion to it. Saute it till the oil oozes out.
  13. Now, add washed and cleaned chicken.
  14. Add red chili powder. Give a gentle stir. Close it with a lid and saute it for 10-15 minutes in low flame. No need to add water as it will ooze out from the chicken. Keep stirring once in 5 minutes to avoid burning.
  15. Add curd to it. Mix it well. Cook it for 5 minutes in open.
  16. Transfer the gravy in a bowl. Measure the gravy roughly in eyes. 
  17. Add water to the pressure cooker. There are around 1/2 cup of gravy so I added 2 1/2 cups of water. 
  18. Add finely chopped mint leaves and coriander leaves. Add salt and allow it to boil.
  19. Add the chicken gravy to it. Let it boil again.
  20. Add the soaked and drained rice to it.
  21. Squeeze out juice from half lemon.
  22. Once it starts to boil, close the vessel with a lid and cook it for 10 minutes in low flame. 
  23. Serve the yummy biriyani hot with raitha or korma.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

 NOTE

  1. Adjust the seasoning as per the taste required.
  2. The quantity of the masala can be altered as per the desire. If you want the biriyani to be spicy, add more masala than mentioned.
  3. I followed the original recipe except a small change. I didn’t use Mace (Jaadhi Pathiri) as it was not available at that time. It will give nice flavor to the biriyani. If using mace, then small piece of mace will suffice.
  4. I have added salt to the water before adding rice. So the chicken tasted salt-less. I prefer to add half of the salt to the masala and remaining to the water.

Chicken Biryani Recipe – Thalappakatti Style In Basmati Rice

Leave a Comment

22-SAM_1050

Thalapakatti biryani is famous in Tamil Nadu. The popularity spreads to other parts of India due to the taste. Usually, thalapakatti style biryani is made from jeeraga samba rice. Here, for a twist, I did it from basmati rice.21-SAM_1044

20-SAM_1029

18-SAM_1026

INGREDIENTS

  1. Chicken – 1/4 kg
  2. Basmati rice – 1/2 cup
  3. Shallots – (15-18)
  4. Garlic pods – (7-8)
  5. Ginger – a small piece
  6. Green chili – 2
  7. Cinnamon stick – a small piece
  8. Cardamom pods – 2
  9. Clove – 2
  10. Star anise – 1/2
  11. Fennel seeds – 1/2 tsp
  12. Bay leaf – 1
  13. Mint leaves – 1/4 cup
  14. Curd – (2-3) tbsp
  15. Red chili powder – 1/2 tsp
  16. Salt – 1/2 tsp
  17. Water – 3/4 cup
  18. Oil – 3 tbsp

PROCEDURE

  1. Wash and soak the basmati rice for 20 minutes.
  2. In a mixer grinder, add peeled and washed garlic.01-SAM_0986
  3. Grind it into a fine paste. Keep it aside.02-SAM_0988
  4. Add peeled and washed shallots to the mixer grinder.03-SAM_0989
  5. Grind it into a paste. Keep it aside.04-SAM_0992
  6. Finally, add ginger, cardamon, clove, cinnamon stick, star anise and green chili to it.05-SAM_0994
  7. Grind it into a paste by adding a little water.06-SAM_0997
  8. Heat oil in a pressure cooker.07-SAM_1000
  9. Add fennel seeds and bay leaf. Allow the fennel seeds to splutter.08-SAM_1001
  10. Next, add garlic paste to it.09-SAM_1002
  11. When the raw smell goes, add grind onion.10-SAM_1004
  12. Once the onion turns golden brown, add the green chili mixture to it.11-SAM_1007
  13. Next, add the cleaned chicken pieces to it. Saute till the color of the chicken changes from pink to white.12-SAM_1009
  14. Add the mint leaves to it.13-SAM_1011
  15. Finally, add curd, salt and red chili powder to it. Mix it well. Saute it for 2-3 minutes.14-SAM_1014
  16. Add water and allow it to boil.15-SAM_1017
  17. Add the soaked rice to it. Once it starts to boil, cook it for 10 minutes in low flame.16-SAM_1021
  18. Spicy and tasty chicken biryani is ready to serve hot with korma or raitha.17-SAM_1025

SIMPLE MUSHROOM DUM BIRIYANI-APPETIZING DISH

1 Comment

Biriyani!!!!!!!!! it is tempting for many of us when we hear this word itself. Dum biriyani has unique followers. The dum biriyani can be prepared at home too.

The dum briyani tastes different from normal biriyani. Basmati rice only suits for dum biriyani. The spices with basmati rice has a good aroma.The taste will be awesome. Though the process look long it is very simple to prepare dum biriyani at home. Shredded carrot and food color can be added for the appearance.

The step wise procedure to prepare mushroom dum biriyani is given below.
mushroom dum biriyani

INGREDIENTS

  1. Basmati rice – 1 cup
  2. Onion – 3
  3. Mushroom – 1 packet
  4. Curd – 1/4 cup
  5. Ginger garlic paste – 1 tsp
  6. Saffron – 6 strands
  7. Milk – 2 tbsp
  8. Salt – 1/2 tbsp
  9. Chili powder -1/2 tbsp
  10. Cardamon – 4
  11. Bay leaf – 2
  12. Ansi seed – 2
  13. Fennel seeds – 1/2 tsp
  14. Cinnamon – 2″
  15. Cloves – 5
  16. Mint leaves – 1/2 cup

PROCEDURE

FOR CURRY

  1. Heat oil in a kadai and add chopped onion to it.
    mushroom dum biriyani 1
  2. Fry till the onion becomes dark brown in color. Keep it aside.mushroom dum biriyani 2
  3. Heat oil in a kadai and add fennel seeds, bay leaf, cardamon, cinnamon stick and cloves one by one. The oil used for frying can be used. If required some oil can be added.mushroom dum biriyani 3
  4. Add the stilted green chili to it.mushroom dum biriyani 4
  5. Then add 1 ⁄3rd part of fried onions and diced mushrooms to it.mushroom dum biriyani 5
  6. Now add fresh mint leaves to it.mushroom dum biriyani 6
  7. Next add salt.mushroom dum biriyani 7
  8. Add red chili as per the desired taste.mushroom dum biriyani 8
  9. Next add garam masala powder.mushroom dum biriyani 9
  10. Next add curd it when the mushrooms are cooked well.mushroom dum biriyani 10
  11. Add ginger garlic paste and mix them well. Add 1⁄2 cup of water and cook for few minutes.mushroom dum biriyani 11

FOR RICE

  1. In a pressure cooker or heavy bottomed vessel and 1 1⁄2 parts of water to 1 part of rice.mushroom dum biriyani 2 1
  2. Add 1 tsp of oil to it.mushroom dum biriyani 2 2
  3. Add fennel seeds, bay leaf, cardamon, cinnamon stick and cloves in the water.mushroom dum biriyani 2 3
  4. Next add the soaked basmati rice and pressure cook it for 5-7 minutes. Keep the rice aside.mushroom dum biriyani 2 4

FOR DUM

  1. Heat the tawa in high flame and place a heavy bottomed vessel or pressure cooker on it.mushroom dum biriyani 3 1
  2. Take milk in a bowl and add saffron strands. Mix it and leave it for few minutes.SAM_0771
  3. Turn the flame to low and spread a layer of mushroom gravy.mushroom dum biriyani 3 2
  4. Spread cooked rice over the gravy.mushroom dum biriyani 3 3
  5. Sprinkle a part of fried onion over the rice.mushroom dum biriyani 3 4
  6. Next pour the saffron milk and mint leaves.mushroom dum biriyani 3 5
  7. Repeat the process.mushroom dum biriyani 3 6
  8. Remove the whistle and close the lid. Cook it for 10 minutes in low flame.mushroom dum biriyani 3 7