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 !
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 !
When I shared Muslim wedding biryani & Kuska recipes in my Biryani series, few readers asked me to share Muslim home style Brinjal gravy ( Kathirikai Kuzhambu) for biryani. I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Again I got a mail and a comment in my biryani recipes to share Muslim Veg Dalcha recipe which is served as a side dish for ghee pilaf/Nei choru and they call it as Bahara Khana. Its very special among Nagore,Tamilnadu and Hyderabad Muslims. I started searching for the authentic recipe and found it in Jaleela Kamal mam’s blog. Recently when I was telling about Thalcha kuzhambu to my dad, he told he had tasted it in his friend Mr.Ibrahim uncle’s house & called him immediately.I talked with his wife Sharmila Banu aunty and got the recipe for Dalcha along with ghee rice. She told they make dalcha with mutton & vegetables. But she suggested me to use brinjal and bottle gourd as I asked for a vegetarian version.It was very similar to Jaleela mam’s recipe.It is so easy and quick to make. So I was double happy and satisfied of trying the authentic, original, traditional Muslim style Dalcha gravy recipe.You can prepare Dalcha and ghee rice simultaneously if you have 2 pressure cookers in hand. Sharmila aunty told me to use DUM method for making ghee rice just like Hyderabadi biryani . But I did it in my cooker directly as I started cooking very late. Soon I will try to make a detailed and perfect ghee rice post. Aunty was sooo sweet and patient. She spent nearly half an hour over phone and shared many of their specialty recipes for Iftaar and Ramadan. I must try to post them one by one soon. Thanks a bunch Aunty and Jaleela Mam for sharing this wonderful Dalcha recipe.Now lets see how to make South Indian Veg Dalcha gravy with step by step pictures.
Check out my 40 Veg Biryani Recipes too !
Dalcha recipe&Ghee rice
Veg dalcha rcipe with ghee rice - Muslim style
Cuisine:Indian
Category:Lunch recipes
Serves:Serves 2
Prep time:10 Minutes
Cook time:20 Minutes
Total time:20 Minutes
INGREDIENTS
1 cup – 240ml
To Pressure cook for Dalcha
Toor dal - 1/4 cup
Chana dal - 2 tbsp
Big onion - 1 no or small onion - 5 nos ( sliced)
Tomato - 1 no
Green chilli - 1no
Garlic cloves - 4 no
Red chilli powder - 1 tsp
Dhania powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste – 1/2 tsp
Tamarind – medium gooseberry size
Brinjal - 2 nos ( cut into 4 or 5 pieces)
Salt & water - as needed
Raw mango – 2 pieces ( optional, I din’t use)
Mint+coriander leaves - a handful
To temper:
Ghee – 2 tsp
Big onion – 1/2 no ( sliced)
Cinnamon – 1 no
Cloves - 1 no
For ghee rice
Basmati rice - 1 cup
Water - 1.5 cups or 1 cup water + 1/2 cup coconut milk
Cooking oil + Ghee – 2 tbsp
Ghee – 1 tbsp ( for garnishing)
Whole garam masala – 1 each ( Cinnamon, cloves, Cardamom, Kalpasi, biryani leaf, marati moggu)
Big onion – 1 no
Ginger garlic paste – 1/2 tsp
Mint + coriander leaves – a fistful
Green chilli – 1-2 no ( slitted)
Tomato – 1/2 no (optional)
Lemon juice – few drops ( optional)
METHOD
In a pressure cooker base, take the toor dal + Chana dal and soak it adding 2 cups of water. Soak tamarind in 1/2 cup of warm water separately in a bowl.
Chop onion, peel garlic and slit green chilli. Chop the brinjal into pieces vertically and immerse in water till use.Add the chopped onion, green chilli, one whole tomato, Mint + coriander leaves, turmeric powder,garlic cloves, few drops of oil, G&G paste to the pressure cooker. Mix well and pressure cook the dal mixture very low flame for one whistle.( You can add chopped tomatoes if your dal cooks well. My dal doesn’t cook mushy if I add chopped tomatoes.So I added as a whole tomato)
Open the cooker after the steam is released. Mash the dal well with a whisk or mathu. To this, add chopped brinjal & bottle gourd ( and Mutton pieces if using), salt, red chilli powder and dhania powder. Again pressure cook in high flame for 1 whistle just for the brinjal to cook. Brinjal should retain its shape. ( ** Refer NOTES for an easy method). Open the cooker after the steam is released and add the tamarind extract + Mango pieces ( If adding). Mix everything and check for taste.Add more salt , chilli powder based on your taste. Let the mixture roll boil well.
Heat ghee in a small pan and saute cinnamon, clove, sliced big onion. Saute till onion turns golden brown.Remove and add it to the boiling dal mixture. Switch off the flame and remove it. Garnish with coriander leaves and serve hot with Ghee rice or biryani. Enjoy !
For ghee rice : Wash and soak basmati rice in 2 cups of hot water for 20 minutes. In the mean time, chop the onion, tomato, slit green chilli. Heat a pressure cooker with Oil +ghee and splutter the whole garam masala items. Add the chopped onion, green chilli, g&g paste and tomato pieces ( skip tomato if u want white pulao). Saute until tomato turns mushy.Now add 1 cup of water and 1/2 cup of coconut milk and soaked basmati rice ( U can use water or coconut milk completely) . Add the required salt and add chopped mint+coriander leaves, few drops of lemon jucie.Mix well and pressure cook in low flame for 1 whistle.
Remove after the steam is released. Fluff the rice with a fork and serve it. Keep dalcha as the side dish ! This combo tasted simply great : )) Enjoy !!
NOTE
**While making dalcha, you can keep the brinjal pieces in a small bowl inside the cooker and cook all the other ingredients together.After opening the cooker, mash the dal well, add the cooker brinjal pieces and then you can add tamarind extract, give a boil & temper it. By doing this way, you can avoid pressure cooking for 2 times. I just followed what Aunty told me. So I have cooked twice here. Next time, I am planning to try this method.
If you want to follow DUM method for making ghee rice, Just add the rice, water, coconut milk and mix well till all the liquid is absorbed by the rice and becomes thick. Now switch off the cooker. Heat a dosa pan well ( Use a very old, unused dosa pan) and Place the cooker over it. Cover the cooker with a cotton cloth and then place a plate or lid. No need to use the cooker lid. Above this, place a bowl full of hot water. Let the flame be high and dosa pan be very hot. This heat will spread to the cooker and rice cooks soft n fluffy. Remove the cooker after 10 minutes and check the rice. This was the method suggested by aunty. Soon I will try to make a detailed post for this. By doing this way, color of rice can be maintained white.
Try and enjoy this most popular Muslim style Ghee rice + dalcha combo at home. I am sure you will love it. I made this and some curd rice for our Sunday lunch. It was comforting !
