Chettinad Biryani Recipe (With Mushrooms)

Head to Tamil Nadu in South India, which is also the region of the Chettiar community that is known for its robust and versatile food. And when we are talking about this food culture, how can we not mention about the famous Chettinad Biryani? My recipe of this biryani version is a spicy flavorful one made with basmati rice, fresh mushrooms, yogurt, plenty of spices, herbs and coconut milk. The mushrooms add a good deal of umami flavor and a meaty texture to the biryani! Try it to know.

About Chettinad Biryani

Mushrooms make a regular appearance in my family meals. So, many of my favorite recipes include this earthy ingredient.

On this post, I have shared a delish, robust and complex-flavored recipe of Chettinad Biryani made with mushrooms and coconut milk as the base.

Chettinad Biryani hails from the Chettinad region of Tamil Nadu, home to the Chettiar community known for its vibrant culture, distinctive architecture, and, most notably, its bold and flavorful cuisine.

This biryani, like many dishes of the Chettinad culinary repertoire, is a harmonious blend of the community’s trade influences, local ingredients, and traditional cooking techniques.

This Chettinad Biryani has a complex flavor and is quite spicy. Usually, the South Indian version of biryanis are one-pot recipes and not cooked in layers or dum-cooked, like this traditional Veg Biryani. My recipe will give you a really flavorsome biryani which will keep you longing for more.

To make this particular Chettinad Biryani recipe, you will need a few key ingredients, including Coconut Milk and Curd or yogurt. You can make your coconut milk a day before or you can even use store-bought one.

The curd or yogurt can be skipped, if needed. However, I would not recommend skipping the coconut milk, as it is an essential ingredient in this recipe.

To make this Chettinad Biryani in the Instant Pot or in a stove-top pressure cooker, do read my FAQ section below or the notes section of the recipe card.

Step-by-Step Guide

How to make Chettinad Biryani

Soak & Prep Rice

1. First, rinse 1 heaped cup rice well in water. Then, soak it in water for 20 to 30 minutes.

You can use any kind of non-sticky white rice. I have included basmati rice but the South Indian variety of seeraga samba rice also works well.

2. After 20 to 30 minutes, drain the rice of all the water. Add 1 teaspoon ghee to the soaked rice grains.

3. Next, coat the rice with ghee, then allow the rice to marinate for 10 to 15 minutes.

Note: Instead of marinating the rice, you can also sauté the rice in ghee lightly.

Prep Other Ingredients

4. While the rice soaks in water, prep your other ingredients. First, rinse or wipe dry 200 to 250 grams button mushrooms. Then, quarter them and place in a mixing bowl.

5. Next, thinly slice 2 medium onions. After that, chop 1 medium to large tomato.

At this point, you can also go ahead and chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1 inch ginger. Additionally, you can chop mint leaves and cilantro as well.

Note: If you are worried about the spice level, you can add fewer green chilies to the recipe.

Make Ground Paste & Marinate Mushrooms

6. Now, in a small grinder or chutney grinder, combine ¼ cup chopped mint leaves, ¼ cup chopped cilantro, 2 to 3 teaspoons chopped green chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.

7. Then, add ½ to 1 tablespoon water and grind to a fine and smooth paste.

8. Next, add the ground paste along with 3 tablespoons curd (or yogurt) to the chopped mushrooms.

Note: Curd can be skipped in the recipe. Just marinate the mushrooms with the rest of the ingredients.

9. After that, add ¼ to ⅓ teaspoon turmeric powder, ½ teaspoon red chili powder or cayenne, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.

10. After that, gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.

11. Now, take all the whole spices and set aside.

Note: Below the spices are photographed in clockwise order:

• 1 teaspoon fennel seeds
• 2 green cardamoms
• 2 kapok buds (Marathi moggu), optional
• 1 medium to large tej patta (Indian bay leaf)
• 6 to 7 black peppers
• 1 inch cinnamon
• 3 to 4 cloves
• 1 small piece of stone flower, optional
• 2 single strands of mace, optional

Fry & Sauté

12. Now, heat 2 to 2½ tablespoons oil in a thick-bottomed pot or pan. Lower the heat, add the whole spices and sauté until they are fragrant.

Use any neutral oil. You can also make the biryani with coconut oil.

13. Now, add about ¾ to 1 cup thinly sliced onions.

14. Then, stir well and sauté the mixture on low to medium heat. Add a pinch of salt for quick cooking of the onions.

15. While you cook, stir often. Continue to sauté until the onions become golden.

16. Then, add ½ cup chopped tomatoes.

17. Now, stir and sauté the tomatoes on medium-low to medium heat for about 2 minutes.

18. Next, add the marinated mushrooms.

19. Then, stir well again and sauté the mushrooms for 6 to 7 minutes.

20. Now, in the bowl, with a little bit of the marinade left, add 1 cup water. Then, mix the marinade with the water.

Note: Add water as required depending on the quality of rice. You can add from ½ to 1 cup water. For example, I used organic basmati rice, so I added 1 cup water.

21. Keep an eye on the mushrooms. When they have shrunk and you can see oil specks on top of the mixture, it is time to add the water and marinade mixture to the mushrooms.

Make Chettinad Biryani

22. Then, add 1 cup thick coconut milk.

23. Now, mix and stir well.

24. Then, season with salt.

25. Continue to stir.

Note: At this point, check the taste of the stock. It should taste a bit salty.

26. Then, on medium heat, bring the mixture to a boil.

27. Next, add the ghee-coated rice and mix gently.

28. After that, cover the pot or pan with a lid.

29. Then, allow the biryani to simmer on low heat until the rice grains are cooked well. Make sure you check once or twice, while the rice is cooking.

Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving the biryani.

Cook times may vary: It took me 12 minutes for the rice to cook. Depending on the thickness and depth of the pan, quality of rice and heat level, it can take 10 to 12 minutes.

Serving Suggestions

So like most other biryanis, this biryani is best paired with a cooling raita. Opt to make any of your favorite raita. While I always go for Cucumber Raita or the classic Onion Tomato Raita, you can choose raitas like Boondi Raita or Mint Raita. Simple plain curd (yogurt) also tastes good.

You can also pair with some kachumber or onion and lemon salad, if you like. A bowl of plain curd also tastes good.

This biryani has a lot of spices and is really flavorful. So, I would recommend serving it without any curry or gravy. You can also enjoy the biryani as is without any sides.

Storage & Leftovers

Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container. While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.

About Chettinad Cuisine

The Chettinad region historically was the heart of the Chettiar community, a prosperous merchant class who traveled extensively across Southeast Asia for trade.

This extensive travel led to the assimilation of various culinary elements from countries like Burma (now Myanmar), Malaysia, and Indonesia.

The spices and techniques they encountered abroad were incorporated into their traditional recipes, creating the bold, spice-rich dishes like this Chettinad Biryani and more.

Biryani itself has Persian roots and was introduced to India by the Mughals. Over time, it evolved into numerous regional variations across the country, with each region adapting the dish to its local palate and available ingredients.

The Chettinad Biryani emerged as a response to the Tamil Nadu region’s love for strong, aromatic spices, coconut, and tangy flavors.

Unlike other biryanis that usually heavily rely on yogurt or cream, my Chettinad Biryani incorporates the region’s iconic masalas and coconut milk.

The dish typically uses seeraga samba rice, a short-grained variety unique to Tamil Nadu, prized for its ability to absorb flavors and maintain a delicate texture. As you must have seen above, I have used basmati rice in my recipe.

Expert Tips

1. Choice of rice: This biryani tastes great with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then use any non-sticky variety of short-grained or medium-sized rice.
2. Adding spices: For the best taste, I would suggest to use all of the spices listed in the recipe. However, if you have trouble finding some of the ingredients, you can skip kapok buds, stone flower and mace.
3. Use of herbs: The recipe has mint and cilantro (coriander leaves). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves, if you do not have these or swap with fresh parsley. Omit curry leaves if you do not have them. In all these cases the flavor will be different.
4. Vegan options: Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, add 1 teaspoon of lemon juice to the rice after adding water. Additionally, use a neutral oil in place of ghee.
5. Add vegetables: You can make the biryani with mixed veggies, instead of mushrooms.

FAQs

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Chettinad Biryani Recipe (With Mushrooms)

By Dassana Amit

This Chettinad Biryani recipe is a spicy, flavorful one made with fragrant basmati rice, fresh button mushrooms, flavorful spices, tangy yogurt and creamy coconut milk. The recipe requires only one pot and is made in less than forty five minutes!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

For Spicy Mushroom Biryani

For Chettinad Mushroom Biryani

Cook ModePrevent your screen from going dark while making the recipe

Making Spicy Mushroom Biryani

Preparation

• Rinse rice grains a few time until the water is clear of starch. Soak rice in enough water for 20 to 30 mins. 

• Later drain all the water from the rice and set aside. When the rice is soaking, prep up the rest of the ingredients like chopping veggies, herbs and getting the spices ready.

Cooking Biryani

• Heat oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.

• When the oil becomes hot, add all the whole spices – fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.

• Fry the spices till fragrant for a few seconds.

• Then add chopped onions and saute till translucent. Next add ginger-garlic paste, green chilies, half a portion each of the mint and coriander leaves, tomatoes & curry leaves.

• Mix very well. Sauté this mixture on a low to medium-low heat until the tomatoes soften.

• Then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.

• Mix again very well so that the ground spice powders gets mixed evenly with the rest of the mixture. Sauté for a minute.

• Add sliced mushrooms. Stir again. Sauté on a low to medium heat for 6 to 8 minutes. Keep on stirring at intervals.

• Then add water. Bring the mixture to a simmer.

• Add the rice. Add rest of the chopped mint and coriander leaves. Mix again.

• Season with salt. Check the taste of the stock and it should taste a bit salty.

• Cover the pan with a lid. On a low heat cook the biryani until the rice grains are tender, fluffy and all the water has been absorbed. 

• If the rice grains are undercooked and the water has dried up, add about ¼ to ½ cup hot water of more as needed.

• You have to keep on checking the rice a couple of times to see if the water dries up or not. 

• Once done, allow the biryani to rest for 5 minutes. Then open the lid and gently fluff the rice before serving.

Prepping rice

• First rinse rice very well in water for a couple of times. Then soak the rice in water for 20 to 30 minutes.

• After 20 to 30 minutes, drain the water from the rice grains. Add 1 teaspoon ghee to the soaked rice.

• Mix and coat the rice with ghee very well and allow to marinate for 10 to 15 minutes. Instead of marinating, you can also sauté the rice in ghee lightly in a pan on low heat.

Preparing veggies and mushrooms

• When you keep the rice for soaking, prep the remaining ingredients. First rinse or wipe dry and then quarter or slice the mushrooms. Take the mushroom in a mixing bowl and set aside.

• Slice thinly the onions. Chop the tomato. Also chop the green chilies, garlic cloves and ginger. Chop mint and coriander leaves as well.

Making green paste

• In a small grinder or chutney grinder, take the chopped mint leaves, coriander leaves, green chilies, garlic and ginger. 

• Add ½ to 1 tablespoon water or as required. Blend to a smooth paste.

Marinating mushrooms

• Add this ground green paste with the curd to the chopped mushrooms.

• Sprinkle turmeric powder, red chilli powder, garam masala powder and coriander powder.

• Gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.

Sautéing spices, onions, tomatoes

• Heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. Add the whole spices and fry them for a few seconds or until they are fragrant.

• Then add the sliced onions. Mix very well and sauté them on a low to medium heat. Add a pinch of salt for quick cooking of the onions.

• Stir often and sauté until the onions become golden.

• Add tomatoes. Stir and sauté the tomatoes for about 2 minutes.

Cooking mushrooms

• Add the marinated mushrooms. Mix very well and sauté the mushrooms for 6 to 7 minutes or until they shrink and you see oil specks on top.

• In the bowl where the mushrooms were marinated, there will be some marinade left. Add 1 cup water and mix the marinade with the water. 

• Add water as required depending on quality of rice. You can add from ½ to 1 cup water. I used organic basmati rice, so I added 1 cup of water.

• Add this water to the mushrooms. Also add 1 cup coconut milk. Mix very well.

• Season with salt and stir. On a medium heat bring the mixture to a boil.

Cooking rice

• Then add the ghee coated rice. Mix again gently.

• Cover the pot or pan with a lid. Check once or twice when rice is cooking.

• On a low heat cook until the rice grains are tender and soft. 

• It took me 12 minutes for the rice to cook. Depending on the thickness and depth of pan, quality of rice and flame intensity, it can take about 10 to 12 minutes to cook rice.

• Once the rice grains are tender, cover and allow to stand for 5 minutes before serving mushroom biryani. Then gently fluff the rice with a fork.

• Garnish with mint or coriander leaves and serve Chettinad mushroom biryani with a side salad or raita.

Serving Suggestions

• Both the mushroom biryanis are best served with a side of raita. Choose to make any of your favorite raita. Cucumber Raita, Onion Tomato Raita, Boondi Raita or Mint Raita are some of the options. Simple plain curd (yogurt) also tastes good with the biryani.

• You can garnish any of the biryanis with mint or coriander leaves. If you do not like raita or yogurt, pair with a few lemon wedges and a fresh Vegetable Salad and a roasted or fried papadums.

• Both the biryanis have a lot of spices and are really flavorful, so I would recommend serving them without any curry or gravy. You can also enjoy the biryani as it without any sides.

Storage and Leftovers

• Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container.

• While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.

Ingredient Notes

• Rice: This biryani tastes good with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then make mushroom biryani with any non-sticky variety of short-grained or medium-sized rice.
• Spices: For the best flavor and taste, I would suggest to use all spices. But due to non availability, skip kapok buds, star anise, stone flower and mace. 
• Vegan options: Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon lemon juice to the rice after adding water. Use a neutral oil in place of ghee. 
• Mushrooms: Cremini mushrooms and shiitake mushrooms also taste great in this recipe. You can include a combination of various varieties of edible fresh mushrooms. 
• Herbs: Both recipes have mint and coriander leaves (cilantro). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves if you do not have these or swap with fresh parsley. Skip curry leaves if you do not have them. In all these cases the flavor will be different.
• Note that the approximate nutrition info is for the spicy mushroom biryani. 

Cooking notes

• Water quantity: Depending on the quality, age of rice and the water content in coconut milk, the amount of water will vary. Usually for 1 cup of basmati rice, 2 cups of liquids work well when cooking in a pan or pot.
• Rinsing rice: Do rinse the rice grains well so that the water is clear of starch. This will help in making the cooked rice grains non-sticky. 

Alternative Cooking methods

You can easily make this dish in a stove-top pressure cooker or in the Instant Pot. Vary the quantity of water and time as required with the kind of rice you are using.

1. Instant Pot Method: For Instant pot, follow the sautéing instructions in the steel insert of your IP using the sauté function. Add 1 cup of coconut milk and ½ cup of water. Season with salt. Combine well. Seal tightly with the IP lid and position the valve to sealing position. Pressure cook on high pressure for 5 minutes. When you hear the beep sound after the pressure cooking is complete, wait for 8 to 10 minutes and then do a quick pressure release. 
2. Cooking in Stove-top Pressure Cooker: Follow the sautéing instructions in a 2 litre pressure cooker. Add 1 cup coconut milk, ½ to ¾ cup water and season with salt. Pressure cook on medium to medium-high heat for 2 to 3 whistles or 8 to 9 minutes. When the pressure falls naturally in the cooker, open the lid. Fluff and serve. 

Nutrition Facts

Chettinad Biryani Recipe (With Mushrooms)

Amount Per Serving

Calories 407 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Sodium 427mg19%

Potassium 486mg14%

Carbohydrates 59g20%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 683IU14%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 35mg175%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 63mg76%

Vitamin D 1µg7%

Vitamin E 6mg40%

Vitamin K 9µg9%

Calcium 89mg9%

Vitamin B9 (Folate) 345µg86%

Iron 3mg17%

Magnesium 46mg12%

Phosphorus 162mg16%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Chettinad Biryani recipe from the archives was first published on July 2015. It has been republished and updated on December 2024.