Mushroom Biryani Recipe, Tomato Mushroom Biriyani

Mushroom Biryani recipe, South Indian Style Mushroom Biriyani.

South Indian Tamilnadu style Spicy Mushroom biriyani / Kalan masala biryani recipe. With step by step pictures.

Mushroom Biriyani is my dad’s trademark recipe. Everyone loves it. This is a party favorite. The whole house starts smelling festive when you start making this Biriyani. Its a very flavorful dish. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. I have written more about seeraga samba rice here.

Here is the video of how to make Mushroom Biryani Recipe, Tomato Mushroom Biriyani

Here are the things you can buy online for making this recipe

Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Panasonic Mixie https://amzn.to/2YnuS2P Le Creuset Signature Cast Iron Round Dutch Oven https://amzn.to/3HtOaHc

Prep work: We need to make three pastes. Ginger garlic paste , Onion and Tomatoes. Grind everything separately in a mixie and set aside.

Here are the aromatics you will need for the magic.

Heat oil and ghee in a pan on low flame. Add in all of the aromatics at once. Saute till the cashew-nuts are nice and golden.

Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here. Onions should have gotten roasted and brown by this time.

Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.

Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.

Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.

Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.

Wash and soak 1 cup-250 ml rice for 15 minutes in water. Drain. Soaking rice helps in even cooking and to hold the rice separately when cooking without becoming mushy. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.

Add in 2 cups of hot water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

Prep work

• 2 tablespoon ginger garlic paste (First Paste)
• 1 medium size onion (Second Paste)
• 4 tomatoes (Third Paste)

The Aromatics

• 3 tablespoon cashewnut
• 2 sticks cinnamon
• 2 teaspoon fennel Seeds
• 1 teaspoon cumin Seeds
• 2 cardamom
• 1 small piece mace
• 2 cloves
• 1 star anise

Other Ingredients

• 2 tablespoon oil
• 2 tablespoon ghee
• 2 cups onions, sliced
• 1.5 teaspoon salt
• 3 green chillies
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 cup – 250 ml seeraga Samba rice or basmati rice
• 2 cups mushrooms
• 2 cups hot water

1. Heat oil and ghee in a pan on low flame. Add in all of the ingredients labeled under aromatics at once. Saute till the cashew-nuts are nice and golden.
2. Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here.
3. Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.
4. Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.
5. Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.
6. Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.
7. Wash and soak 1 cup-250 ml rice for 20 minutes in water. Drain. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.
8. Add in 2 cups of water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Biriyani / Rice Dishes
• Cuisine: South Indian

Prep work

• 2 tablespoon ginger garlic paste (First Paste)
• 1 medium size onion (Second Paste)
• 4 tomatoes (Third Paste)

The Aromatics

• 3 tablespoon cashewnut
• 2 sticks cinnamon
• 2 teaspoon fennel Seeds
• 1 teaspoon cumin Seeds
• 2 cardamom
• 1 small piece mace
• 2 cloves
• 1 star anise

Other Ingredients

• 2 tablespoon oil
• 2 tablespoon ghee
• 2 cups onions, sliced
• 1.5 teaspoon salt
• 3 green chillies
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 cup – 250 ml seeraga Samba rice or basmati rice
• 2 cups mushrooms
• 2 cups hot water

1. Heat oil and ghee in a pan on low flame. Add in all of the ingredients labeled under aromatics at once. Saute till the cashew-nuts are nice and golden.
2. Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here.
3. Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.
4. Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.
5. Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.
6. Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.
7. Wash and soak 1 cup-250 ml rice for 20 minutes in water. Drain. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.
8. Add in 2 cups of water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Biriyani / Rice Dishes
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/south-indian-style-mushroom-biriyani/

Cream of Tomato Soup – Old fashioned easy to make California Bistro Style Tomato Soup that will warm your soul. With step by step pictures.

There is a small little, little charming town an hour away from San Diego called Julian. We used to do day trips to this place. Just take a long walk in the vintage streets, stroll along with people waiting in long lines for Julian’s famous Apple pies, or for a cup of fresh pressed cider. There is a lot of cuteness in this unbelievably small town. We had this soup in a small mom and pop restaurant in Julian on a very cold afternoon. It was so warming and thank goodness slurping was allowed. The owner came to check on us and I told him that I was a fan of his soup. I asked him what went into it and instantly he winked ……You really want to know ? Basil….lots of basil…a good mirepoix ( you know what’s a mirepoix? – I nod my head ), roux and cream, lots of cream….and a little bit of this and a little bit of that which I cannot tell you honey!… We thanked him and left the place with a happy belly. I came back home and put his words to work. Mirepoix is a french word for trinity of veggies namely onions, carrots and celery. After lot of tries, I decided to keep the celery away from the soup. Presenting to you , my version of Julian’s Bistro Style Tomato Soup.

Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.

Add 2 cups-500 ml of water to the pan and pressure cook all the veggies for 5 minutes or for 3 whistles if it’s an indian cooker. Remove off heat. Wait for the pressure to release naturally.

Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water to the strained puree. Set aside.

Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.

Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.

• 2 teaspoon Olive oil
• 1 medium sized Onion, diced
• 5 cloves Garlic
• 1 Red Bell pepper, diced
• 1 Carrot, diced
• 8 very ripe Tomatoes
• 1/4 cup Basil
• 2 tablespoon Butter
• 1 tablespoon All purpose flour / Maida
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 2 teaspoon Pepper powder
• 1/2 cup cream
• Croutons for garnish

1. Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.
2. Add 2 cups-500 ml of water and pressure cook all the veggies for 5 minutes or 3 whistles if its an indian cooker. Remove off heat. Wait for the pressure to release naturally. Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water. Set aside.
3. Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.
4. Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Cuisine: American