DINDIGUL MUSHROOM BIRYANI

Dindigul biryani is a famous Indian rice dish originated from Dindigul, Tamil Nadu. It is distinguished by its use of fragrant seeraga samba rice and a potent blend of spices. Dindigul biryani is originally made with mutton (goat meat). This Dindigul mushroom biryani recipe is the modified vegetarian version of the original biryani.

Dindigul mushroom biryani is made with white button mushrooms. This recipe doesn’t really works with other kinds of mushroom. All the ingredients, including the spice blend will be the same, except for the mushrooms. It has the same taste, texture and flavour of the original Dindigul biryani.

ABOUT THE RECIPE:

Traditionally, this recipe is made in large pots on a woodfire. But for a smaller portion, it can be either made in biryani pots or pressure cooker. I’ve used pressure cooker to make this recipe. Using pressure cooker is much easier and convenient than other methods.

This recipe serves around 6 to 7. Adjust the proportions according to your preference.

INGREDIENTS FOR DINDIGUL MUSHROOM BIRYANI:

• SEERAGA SAMBA RICE – 2 CUPS (500 GMS)
• WHITE BUTTON MUSHROOM – 500 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 5 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• GREEN CHILLIES – 2 NOS.
• MINT LEAVES – 1 CUP
• CORIANDER LEAVES – 1 CUP
• GINGER GARLIC PASTE – 2 TBSP
• CHILLY POWDER – 2 TBSP
• DINDIGUL BIRYANI MASALA – 4 TBSP
• CURD – 1/2 CUP
• LEMON JUICE – 1 NO.
• SALT – AS REQUIRED
• GHEE – 1 TBSP
• OIL – 3 TBSP

HOW TO MAKE DINDIGUL MUSHROOM BIRYANI:

• Cut the white button mushrooms into halves, along its length. Soak them in water until you start to cook. It might turn brown if not soaked in water.

• Add 2 cups (500 gms) of seeraga samba rice to a bowl. Wash it thoroughly with water and soak it in water.

• Meanwhile, heat a pressure cooker and add 3 tbsp of oil and 1 tbsp of ghee to it.

• Once the oil is heated, add the sliced onions to it and saute it, until it turns translucent.

• Also add the salt to it. The salt helps the onions to cook faster.

• Once the onions turn translucent, add the green chillies to it. Saute it until the onions turn light golden brown in color.

• Once the onions turn light golden brown in color, add the ginger garlic paste to it. Mix it well.

• Turn the flame to medium-low, and add the chilly powder and dindigul biryani masala to it.

• Mix it well, and let it cook for 30 seconds. After 30 seconds add the sliced tomatoes to it.

• Mix it well, and let it cook on medium-low until the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add 1/2 cup of curd, 1 cup of mint leaves and 1 cup of coriander leaves to it.

*Reserve few mint leaves and coriander leaves for garnishing.

• Mix it until the mint leaves and coriander leaves are well combined with the gravy.

• Once everything is well combined, add 2.5 cups of water to it. To 1 cup of rice, add 1.25 cups of water.

• Also, add the mushrooms and mix everything well.

• Turn the flame to medium-high and let it come to boil.

• Once it starts to boil, drain the water completely and add the rice to the pressure cooker. Also, add the lemon juice to it and mix it gently.

• Garnish it with the reserved mint leaves and coriander leaves. Cover it with the lid and cook it for 1 whistle.

• After 1 whistle, turn off the flame. Once the pressure is released completely, open the lid.

• Mix it gently without breaking the rice.

YUMMY AND DELICIOUS DINDIGUL MUSHROOM BIRYANI IS READY.

MUSHROOM BIRYANI GOES REALLY WELL WITH ONION RAITA.

I HAD DINDIGUL MUSHROOM BIRYANI WITH ONION RAITA AND MUSHROOM 65.

VARIATIONS:

• Spiciness can be adjusted according to our taste.
• Adding green chillies is optional. It can be avoided if you find it too spicy.
• The flavour of dindigul biryani masala added dominates the recipe. If you don’t like the flavour of the masala, reduce the amount of biryani masala. Add dindigul biryani masala and chilly powder in the ratio of 1:1. This gives a subtle flavour to the biryani.

PRO TIPS:

• Only white button mushrooms work for this recipe.
• Soak the rice for at least 20 – 30 minutes.
• Use good quality seeraga samba rice for better taste and flavour.
• To 1 cup of rice add 1.25 cups of water. Mushroom has high water content and more water might make the biryani mushy.
• Cook it for just 1 whistle and open the lid only when the pressure is released completely.

DINDIGUL MUSHROOM BIRYANI

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Dindigul biryani is a famous Indian rice dish originated from Dindigul, Tamil Nadu. It is distinguished by its use of fragrant seeraga samba rice and a potent blend of spices. Dindigul biryani is originally made with mutton(goat meat). This recipe is the modified vegetarian version of the original biryani.
Dindigul mushroom biryani is made with white button mushrooms. This recipe doesn’t really works with other kinds of mushroom. All the ingredients, including the spice blend will be the same, except for the mushrooms. It has the same taste, texture and flavour of the original Dindigul biryani.

Ingredients

• SEERAGA SAMBA RICE – 2 CUPS (500 GMS)

• WHITE BUTTON MUSHROOM – 500 GMS

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 5 NOS.

• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.

• GREEN CHILLIES – 2 NOS.

• MINT LEAVES – 1 CUP

• CORIANDER LEAVES – 1 CUP

• GINGER GARLIC PASTE – 2 TBSP

• CHILLY POWDER – 2 TBSP

• DINDIGUL BIRYANI MASALA – 4 TBSP

• CURD – 1/2 CUP

• LEMON JUICE – 1 NO.

• SALT – AS REQUIRED

• GHEE – 1 TBSP

• OIL – 3 TBSP

Directions

• Cut the white button mushrooms into halves, along its length. Soak them in water until you start to cook. It might turn brown if not soaked in water.
• Add 2 cups (500 gms) of seeraga samba rice to a bowl. Wash it thoroughly with water and soak it in water.
• Meanwhile, heat a pressure cooker and add 3 tbsp of oil and 1 tbsp of ghee to it.
• Once the oil is heated, add the sliced onions to it and saute it, until it turns translucent.
• Also add the salt to it. The salt helps the onions to cook faster.
• Once the onions turn translucent, add the green chillies to it. Saute it until the onions turn light golden brown in color.
• Once the onions turn light golden brown in color, add the ginger garlic paste to it. Mix it well.
• Turn the flame to medium-low, and add the chilly powder and dindigul biryani masala to it.
• Mix it well, and let it cook for 30 seconds. After 30 seconds add the sliced tomatoes to it.
• Mix it well, and let it cook on medium-low until the tomatoes turn soft and mushy.
• Once the tomatoes turn soft and mushy, add 1/2 cup of curd, 1 cup of mint leaves and 1 cup of coriander leaves to it.
• *Reserve few mint leaves and coriander leaves for garnishing.
• Mix it until the mint leaves and coriander leaves are well combined with the gravy.
• Once everything is well combined, add 2.5 cups of water to it. To 1 cup of rice, add 1.25 cups of water.
• Also, add the mushrooms and mix everything well.
• Turn the flame to medium-high and let it come to boil.
• Once it starts to boil, drain the water completely and add the rice to the pressure cooker. Also, add the lemon juice to it and mix it gently.
• Garnish it with the reserved mint leaves and coriander leaves. Cover it with the lid and cook it for 1 whistle.
• After 1 whistle, turn off the flame. Once the pressure is released completely, open the lid.
• Mix it gently without breaking the rice.
• YUMMY AND DELICIOUS DINDIGUL MUSHROOM BIRYANI IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted according to our taste.
  Adding green chillies is optional. It can be avoided if you find it too spicy.
  The flavour of dindigul biryani masala added dominates the recipe. If you don’t like the flavour of the masala, reduce the amount of biryani masala. Add dindigul biryani masala and chilly powder in the ratio of 1:1. This gives a subtle flavour to the biryani.
  
• PRO TIPS:
  Only white button mushrooms work for this recipe.
  Soak the rice for at least 20 – 30 minutes.
  Use good quality seeraga samba rice for better taste and flavour.
  To 1 cup of rice add 1.25 cups of water. Mushroom has high water content and more water might make the biryani mushy.
  Cook it for just 1 whistle and open the lid only when the pressure is released completely.