This happened when we lived in San Jose, CA. Every time we went to an Asian or Indian restaurant, they would ask us to rate our comfortable spice level as a number from 1 to 10 while placing the order. We usually chose the number 7. But one day Vinodh told that he was craving for spicy food and went on and bravely uttered the word 10. The person taking the order reconfirmed if 10 was the number we really wanted. We said a bold yes. After all, we were from India. Vinodh was really hungry and so was I. The food came and the first bite was good. After about 4 bites, his nose was pink and he started sweating. His bold 10 was taking a beating. He would not accept his defeat. But somehow we managed to finish the food with 2 gallons of water. From then on, we have never gone back to a 10 ever again. We still laugh at each other on the 10. I like spicy food. Especially spicy biryani. Its really easy to make non vegetarian biryani as meat flavors the rice well and even if you goof up, you end up with a decent meal. But vegetarian biryani is a different game. The spices, masala’s etc are very important to get it to taste great. We had this spicy mushroom biryani at a wedding and it tasted so great that I straight went into the kitchen to get the recipe from the chef himself. I can really surprise everyone like that. He was surprised and happy to see me back in the big industrial kitchen. He was really happy to share. Many times we never realize how a small little appreciation of the food that we eat can bring so much happiness to the person that made them. So next time you eat good food, say it loud. Here is the recipe for an awesome spicy mushroom biryani.
Prep Work
Measurments Used – 1 Cup = 250 ml
We are going to use Seeraga Samba rice for Chettinad Biryani. Seeraga Samba rice is also sold in shops as Jeera rice. One can also use Basmati rice if you cannot find Jeera Rice. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes. The quantity of water used for cooking remains the same for both jeera rice as well as basmati rice.
Next, we need to make a spice powder. Dry roast 15 grams 7-8 two inch cinnamon sticks (thats a lot of cinnamon), 3 cardamom and 3 cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder. Its important to get the spice powder as fine as possible. Set aside.
Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.
Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
In the mean time, bring a pot of water to boil. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan. Its important to add boiling water as the flavor of the masalas stays intact. We have used 2 cups of water for every one cup of rice. Check for seasoning and add salt if necessary.
Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
Serve hot with raita.
- 15 grams 7-8 two inch cinnamon sticks
- 3 cardamom
- 3 cloves
- 20 shallots
- 10 cloves garlic
- 2 inch piece ginger
- 3 tablespoon vegetable oil
- 2 onions, finely chopped
- 10 cashew nuts, broken
- 10 stalks coriander leaves, chopped
- 10 stalks mint leaves, chopped
- 2 green chillies, chopped
- 1 big tomato, chopped
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- 1½ teaspoon rock salt
- 200 grams button mushrooms, diced
- 1½ cups Jeera Rice (seeraga samba)
- 3 cups boiling hot water
- Measurements Used - 1 Cup = 250ml
- Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes.
- Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder.
- Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.
- Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
- Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
- Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
- Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
- Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
- Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan.
- Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
- Serve hot with raita.
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