Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

 

This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

Mushroom biryani recipe - Kalan biryani

Mushroom biryani recipe - Tamil nadu style kalan biryani

Cuisine: South Indian

Category: Mushroom recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cooking oil - 3 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Bayleaf - 1 Big onion - 1 Ripe tomato - 1 Indian button mushroom - 10 Turmeric powder - 1/4 tsp Biryani masala powder - 1/2 tsp Basmati rice - 1 cup (soaked for 15 minutes) Salt - as needed Water - 1.5 cups To grind masala Small onion / shallits OR big onion - 7 nos /1 no. Green chilli - 2 Ginger - 1 inch piece Garlic - 5 cloves Mint leaves / Pudina leaves - a fistful Coriander leaves a- fistful

HOW TO MAKE MUSHROOM BIRYANI - METHOD

Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside. Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent. Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy. Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder. Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes. Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish. Enjoy !

Note

Add more green chillies for spicy biryani. For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

Try this yummy mushroom biryani recipe and enjoy !

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