Rice Varieties.

Chettinad Mushroom Biriyani with a twist!!!


There are always people who dont like mushrooms and then there are us – the people who love mushrooms for their taste, texture and versatility. I always have a brown bag of mushrooms ready in  my refrigerator. My all time favorite mushroom dish is the Restaurant Style Mushroom Butter Masala which I love to pair with simple Jeera Pulav or Peas Pulav. But on days when I really feel like eating spicy food, I resort to this Chettinad Mushroom Biriyani  or sometimes the Hyderabadi Biriyani. My sister wanted me to try this from Divya`s post and I readily obliged.It`s a simpler version of the Hyderabadi Biriyani and definitely a lot more forgiving in the prep work, but very very delicious to say the least. I savour this biriyani with simple Cucumber Raita. I made this Biriyani with brown basmati rice and added Seitan instead of soya nuggets for added protien!


2 Cups Brown Basmati Rice.

1 Pound Mushrooms Cremini/ Bella or White.

2 Onions sliced long and thin.

1/2 Cup Coconut Milk.

1 Packet of Seitan.(optional or you could substitute with Soya Chunks, or Tempeh)


1/2 Cup Fresh Curd.

2 Tsp Ginger Garlic Paste – Fresh.

1 Tsp Red Chilli  Powder.

1 Tsp Dhania Powder.

1 Tsp Garam Masala Powder.

A pinch of haldi Powder.

1/2 Cup Mint Leaves.

1/2 Cup Cilantro chopped.


2 Tbsp Ghee/Butter/Oil.

1 Inch Cinnamon.

4 Cloves.

1/2 Tsp Cardamom Powder or 2 Cardamom Pods.

2 Star Anise.

1 Tsp ShahJeera.

1 Tsp Jeera.


  • Wash the basmati rice and soak it in 3 cups water for about 30 minutes.
  • In a kadai, add a spoon of oil and shallow fry the onions until they are completely brown. I have a Calphalon Sear Pan so I can sear all the onions without a drop of oil.
  • Now we  work on the marinade – Add the seitan and the mushroom on to a bowl and add all the ingredients under “Marinade” and finally add half of the yummy pan fried onions. Save hte rest for later.
  • Cover the bowl with a cling wrap and refrigerate for about 30 minutes.
  • After 30 minutes, take a wide mouthed non stick pan and add 2 tbsp of ghee. Now season it with all the ingredients under “Seasonings” and give it a second to fry in the oil.
  • Add the marinated mushroom+Seitan mixture in to the pan and saute on a medium low flame until you see the mushroom getting cooked, sweaty and start shrinking.  This should take about 5-6 minutes.
  • Now add the coconut milk to the pan and cook for another 3-4 minutes.
  • Now add ONLY the rice that has been soaking but SAVE the water in which it was soaked.
  • Ahh you threw it out, never mind, just get fresh 3 cups of water!!!!
  • Add in the required salt and then the 1 Tsp of Garam Masala.
  •  Add the 3 cups of water and cover and cook undisturbed for about 15 minutes or until the grains of rice are cooked fluffy and to perfection.
  • Garnish with fried onions and serve with a side of thick Cucumber Raita.