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+ servings

Chettinad mushroom biryani recipe

Chettinad mushroom biryani a flavourful biryani with chettinad spices.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
AuthorSharmilee J


  • 1 cup basmati rice
  • 150 gms mushrooms
  • 1 big onion sliced thin
  • 1/2 cup coconut milk
  • 2 cups water

For The Marinade:

For The Seasoning:

  • 1 tbsp ghee
  • 1 tbsp oil
  • 1/2 inch cinnamon stick
  • 2 nos cloves
  • 1/2 no bayleaf
  • 1 no cardamom
  • 1 no star anise
  • 1/2 tsp jeera
  • 1/2 tsp fennel seeds


  • In a mixing bowl, add the ingredients listed under ‘for the marinade’ along with mushroom.
  • Mix well and marinade , I forgot to add ginger garlic paste so added it finally and let it to marinade,Set aside.In a pan add sliced onions and fry till dark brown and crispy,Set aside.
  • Soak basmati rice for 30mins,Set aside.Now get ready with your spices to temper.In a pan heat oil + ghee(just reserve a tsp and add) – add the spices and let it splutter.
  • By now the mushrooms would have let out water in the marinade, add it to the pan and let it boil and cook for 5mins in low flame.Now add coconut milk.
  • Drain water from basmati rice and add it.Mix well.Add required salt.
  • Add water and cook covered for 10-15mins or until the water is fully absorbed by the rice and cooked fully.Now keep closed and undisturbed for another 15mins.Then fluff it up, add fried onions and mix it.Take care not to break the rice while mixing.
  • Garnish with coriander leaves while serving.Serve hot with onion raita!


  • You can use the same recipe for veg biryani too.
  • While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
  • You can use 2 tbsp coconut milk / curd while sauteing the veggies for extra flavour.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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