Chettinad Mushroom Biryani

Name: Chettinad Mushroom Biryani
Ingredients: 400 grams Mushrooms; 1 teaspoon Salt; half teaspoon Turmeric powder; 1 teaspoon Red chilli powder; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; half teaspoon Pepper; 1 heaped teaspoon Ginger garlic paste; 2 tbsp Whisked curd; half cup Fried onions; 1 cup Mint leaves (roughly chopped); 1 cup Coriander leaves; 2 tablespoons Oil; 1 tablespoon Ghee; not specified Whole spices (cinnamon, cloves, cardamom, star anise, bay leaf, maize); 1 teaspoon Fennel seeds; 2 Medium sized onions (thinly sliced); 3 Green chilies (slit); 2 medium sized Tomatoes (sliced); half cup Coconut milk; half cup Water; 1 cup Long grain basmati rice (soaked and washed)

22 ingredients · from HomeCookingShow

Ingredients

400 grams Mushrooms
1 teaspoon Salt
half teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
half teaspoon Pepper
1 heaped teaspoon Ginger garlic paste
2 tbsp Whisked curd
half cup Fried onions
1 cup Mint leaves (roughly chopped)
1 cup Coriander leaves
2 tablespoons Oil
1 tablespoon Ghee
not specified Whole spices (cinnamon, cloves, cardamom, star anise, bay leaf, maize)
1 teaspoon Fennel seeds
2 Medium sized onions (thinly sliced)
3 Green chilies (slit)
2 medium sized Tomatoes (sliced)
half cup Coconut milk
half cup Water
1 cup Long grain basmati rice (soaked and washed)

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Method

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Watch the original: “Chettinad Mushroom Biryani” by HomeCookingShow. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.