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.
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 !
Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant.
This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.
Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
Mix well and pressure cook in low flame for one whistle.
Fluff the rice gently with a fork without breaking the rice.
Serve cabbage peas biryani with onion raita !
METHOD - STEP BY STEP PICTURES
Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside.
Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates.
Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.
Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !
Enjoy !
Note
Adjust the quantity of spice powders as you like.
You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly.
You can also use jeera rice / seeraga samba rice instead of basmati rice.
Try this easy, yummy cabbage peas biryani and share your feedback with me !
Brinji rice is a very popular rice variety in small hotels in Chennai. Long back I had shared a plain brinji recipe with coconut milk. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. So I tried it for our Sunday lunch. I am not sure if this the original Chennai brinji rice. But it came out well and tasted more like biryani/ pulao made with coconut milk. We all loved it. But I felt there is no much difference between the taste of this veg brinji and biryani. There are many versions available for this particular recipe.
Some recipes call for using freshly ground masala. As I had already shared a plain brinji sadam recipe, I wanted to prepare it with vegetables. Friends, If any of you know the authentic Chennai brinji rice recipe, please let me know. I am ready to try again and update this post. I have used jeera rice as its popularly known as brinji rice. So you can call this rice as Seeraga samba pulao as well.
In the original recipe, it is prepared with basmati rice. So you can also use basmati or even Sona masoori raw rice to make this brinji. But the flavor and the quantity of water varies. For variations, you can add fried bread pieces at the end. As this recipe has no grinding job and done directly in a pressure cooker bachelors can give a try and pack it for your lunch box.
Ok, Lets see how to make Tamil nadu style Vegetable brinji rice with step by step pictures.
I used my Preethi Zodiac mixer grinder for extracting coconut milk easily. So I have shared separate step by step pictures for the same. Please check it out if interested. Preethi zodiac has really made my cooking much easier by helping me in chopping, grinding, atta kneading etc. Friends, you can think about buying this product if you are planning to change your old mixer.
COCONUT MILK EXTRACTION USING PREETHI ZODIAC
Take the coconut and cut into small pieces. You can also use grated coconut.
Now take the super extractor jar and fit the blade. Cover the spout with the cap. Put the coconut pieces and grind to a coarse paste without adding water.
Now add the required warm water ( 1:1 ratio of coconut and water for thick milk) and grind continuously.Coconut milk collects in the jar.
Pour into a bowl and use as required.
Vegetable Brinji Rice Recipe
How to make Chennai special Brinji rice with vegetables & coconut milk
Mixed vegetables - 1/2 cup ( 1 small carrot, 2 beans, handful of green peas, 1 potato)
Basmati rice / jeera rice/ Raw rice - 1 cup
Cooking oil + ghee - 2 tbsp + 1 tbsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 1 no ( crushed)
Bay leaf - 1 no
Black stone flower / Kalpasi- 1 no
Big onion - 1 no
Ginger garlic paste - 1/2 tbsp ( Use freshly ground paste for best taste)
Green chillies - 2 nos. ( Use 3 to 4 for spicy brinji)
Mint leaves - 2 tbsp
Ripe tomato - 1 no ( big, chop finely)
Coriander leaves - Few
Turmeric powder - 1/8 tsp
Red chilli powder - 1/2 tsp
Salt - as needed
Curd - 1 tbsp
Water + coconut milk - 1 cup + 3/4 cup
Fried bread pieces – Few (Optional)
METHOD
Wash and chop all the vegetables into small cubes. Set aside.
Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
Add green chillies + mint leaves. Saute for a minute.
Saute tomato + coriander leaves till mushy.
Add spice powders, salt, curd and mix well.
Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
Remove the lid after steam is released. Fluff the rice and serve hot with raita, kurma or brinjal gravy as side dish.
METHOD - STEP BY STEP PICTURES
Wash the rice, drain the water completely and keep aside. No need to soak if using Jeera rice/ seeraga samba rice. If you are using basmati rice or raw rice, soak for 30 minutes.
Wash and chop vegetables into small cubes, slice onions, finely chop tomato. Heat oil in a pressure cooker base. Saute cinnamon, cloves, bayleaf, black stone flower and crushed cardamom.
Add onion, gg paste and saute till onion turns transparent. Add slit green chilli and mint leaves. Saute for a minute. Add tomato pieces, coriander leaves and saute till tomato becomes mushy.
Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk.
After it comes to roll boil, add washed rice. Mix well and cover the cooker with a lid. Pressure cook in low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita, vegetable kurma, Biryani brinjal gravy, tomato gravy etc.
Enjoy !
Note
Adjust the quantity of green chillies as per your taste.
You can also use basmati rice or raw rice. In that case, soak the rice for minimum 30 minutes and use 1: 1.5 cups to 2 cups of water.
You can skip red chilli powder and use green chillies alone.
Yummy Tamilnadu style vegetable brinji rice is ready ! Try at home and relish with your favorite side dish !!
Jeera rice vegetable biryani (Seeraga samba arisi biriyani in Tamil , Jeerakasala biryani in Malayalam) is an awesome, flavorful biryani that everyone must try at least once in your kitchen. Most of the South Indian special, traditional biriyani recipes uses jeera rice.This tiny-grained seeraga samba rice gets its name from its resemblance to cumin, which is known as seeragam in Tamil Nadu. It is also known as Kaima rice. Most of us use Basmati rice for making veg biryani. I was also using the same till I tried Ambur veg biryani using jeera rice. I just love its flavor and texture more than basmati rice. From then, I started to use this rice very often for preparing veg biryani at home. So far I have prepared Dindigul thalappakkati biryani, Bangalore special Donne biryani (Veg version using mushroom and soya chunks), Coimbatore Angannan biryani using seeraga samba rice.
This is yet another version of Tamil nadu style jeera rice veg biryani using a pressure cooker. Its so easy to make. It tastes and smells awesome. I have used carrot, potato and soya chunks. You can use beans, green peas, cauliflower to make it colorful and healthy. Do try this easy, yummy vegetable biryani using jeera rice in a pressure cooker. I am sure you will love its taste. Ok, lets see how to make this seeraga samba biriyani with step by step pictures and video.
Mixed vegetables – 1 cup ( 1 carrot, 1 potato, handful of soya chunks)
Cooking oil + ghee - 2 tbsp + 1 tbsp
Bay leaf - 1 no
Black stone flower / Kalpasi - 1 no
Big onion - 1 no
Ripe tomato - 1 no
Mint leaves - 1/2 tbsp (optional)
To Grind
Cinnamon - 1 inch
Cloves - 2 nos
Cardamom - 1 no
Green chilli - 3 nos
Big onion - 1 no ( medium size)
Ginger garlic paste - 1/2 tsp
Fennel seeds - 1/2 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1/2 tbsp
Water - as needed ( to grind paste)
HOW TO MAKE JEERA RICE VEGETABLE BIRYANI - METHOD
Wash and chop carrot and potato into thin, long strips.
Grind ingredients for masala. Keep aside.
Heat oil + ghee in a pressure cooker. Saute bay leaf and black stone flower.
Add onion. Saute well. Add tomato, saute till mushy. Add masala paste, salt.
Saute till raw smell goes off. Now add vegetables, soaked soya chunks, washed rice and mix well.
Pressure cook in low flame for one whistle. Remove and fluff the rice. Serve with raita !
METHOD - STEP BY STEP PICTURES
Wash the jeera rice / seeraga samba rice and keep aside. No need to soak the rice in water. Wash and chop all the vegetables and keep aside.
Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
Heat oil + ghee in a pressure cooker base. Saute bay leaf, kalpasi. Saute onion till transparent.
Add tomato, required salt and saute till mushy. Add the ground masala paste, turmeric powder. Saute till its raw smell goes off. Lastly add the chopped vegetables and saute for a minute to coat the masala.
Add water. When the water roll boils, add washed rice. Add some mint leaves if you like. Mix well. Pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita or brinjal gravy for biryani if you like.
Enjoy !
Note
Adjust the number of chillies as per your taste.
You can add 1 tbsp of grated coconut while grinding.
You can also use coconut milk & water in equal quantity.
Enjoy this yummy, flavorful Jeera rice veg biryani at home !
In my veg biryani series, I had already shared a Chettinad style baby potato biryani in pressure cooker. But this baby potato Dum biryani is a completely different version. I tried this recipe after watching this video. Usually aloo Dum biryani is prepared by shallow or deep frying sliced potatoes, marinated in curd+ spices mixture, made into a gravy and then layered with parboiled basmati rice.
When I was browsing for various small potato biryani recipes, I was scared to see the tedious process because I had very less time in hand to prepare our Sunday lunch. But convincingly, I got this recipe. Feedback from readers made me try this recipe without any second thoughts. I loved the idea and simplicity of this recipe.
Yes, This baby potato biryani is a much simplified version when compared with the traditional ones. This recipe involves no marination, no frying and taste wise there is no compromise at all. It tasted great just like Hyderabadi Veg Dum biryani. We all loved it & relished with onion raita.
You can try this biryani for any special occasions like birthdays, wedding anniversary to treat your family. Kids would love this biryani for sure as it has their most favorite vegetable – Potato. You can try this biryani in a pressure cooker using regular potato as well. Lets see how to make aloo dum biryani recipe using baby potato with step by step pictures and video !
Aloo Dum Biryani Recipe - Baby Potato Biryani Recipe
How to make Aloo Dum Biryani using baby potato - An Easy version !
Wash and soak basmati rice for 15 minutes. In the mean time,wash and peel the baby potato or normal potato, cut into big slices or cubes if using big potatoes. Keep them in a bowl of water to avoid discoloration.
Boil 6 cups of water in a bowl. Add the soaked basmati rice, whole garam masala and required salt for rice. Let it roll boil in high flame till its 80% cooked. While the rice is boiling, you can make the gravy part. Remove the rice to a plate using a colander and drain the excess water. Spread the rice in a plate. Add a tsp of oil and fluff with fork if needed. Set aside.
Heat oil + ghee in a wide kadai. Saute the whole garam masala ( Cinnamon, cloves, cardamom, bay leaf and black stone flower) for a minute. Add the turmeric powder, sliced onion, green chilli. Saute for a minute. Add baby potato, ginger-garlic paste and required salt. Saute till raw smell of gg paste goes off. Take care it splutters everywhere.
Cover the kadai with a lid tightly and cook for 10 minutes in very low flame.Stir it once or twice in the middle. In this 10 minutes, onions would be caramelized and potato will be cooked soft. Onion should not be burnt or charred. It will spoil the flavor of biryani. So please be careful till this step.
Now add curd/yogurt, red chilli powder and garam masala powder. Mix well. Mixture will become watery.So boil for 2 to 3 minutes in medium flame till it becomes semi gravy with little moisture in it. You can cover & cook if needed. By this time, potato would have cooked soft. You can check it by breaking the potato with a spoon.
Then spread the potato mixture in the kadai. If needed add 2 to 3 tbsp water to it. Layer the cooked basmati rice evenly over the potato gravy, chopped coriander leaves and sprinkle saffron soaked milk. Cover with a lid tightly and keep the flame very low. Put in DUM for 10 minutes. Make sure you don’t burn the gravy.
Open the lid after putting DUM and fluff the rice gently with a fork. I had mixed the rice very well as Sendhil doesn’t like to see white rice anywhere in Dum biryani. Serve hot with raita and chips !
Enjoy !
Note
Adjust the quantity of chillies and chilli powder as per your taste.
Original recipe called for 3/4 cup basmati rice. But I used 1 cup. So I had increased the quantity of curd.Do not use sour curd.
If using too sour curd, add 1/4 cup and adjust the quantity of chilli powder accordingly.
Yummy kids friendly baby potato dum biryani is ready to serve !