Tuesday, 23 February 2016



Mushroom sliced two cups

Boiled Ponni Rice two cups

Cooking oil one table spoon

Shallots chopped half cup

Green chilly split one

Curry leaves half cup

Tomato one chopped

Lime one

Mint leaves chopped one cup

Coriander leaves chopped one cup

Salt required

Turmeric powder one teaspoon

Briyani masala powder one tablespoon

Ginger and garlic grates half cup

For tempering:

Mustard seeds one spoon

Cinnoman one inch seven nos

Cloves five nos

Cardamom five

Indian Bay leave one

Star anise one

How to make briyani masala powder?

Cloves 10

Cinnamon 10 sticks

Green cardamom 10

Star anise 5

Mace 5

Marathi Mokku 3

Country coriander seeds two tablespoons

Shahi jeera seeds one spoon

Poppy seeds one table spoon

Nutmeg crushed and powdered one spoon

Fennel seeds one tablsooon

Dry ginger one tablespoon

Red chilly two

Turmeric one spoon

Roast all the spices in a dry pan in a low flame till the fine aroma come out.

Allow them to cool. Grind them in a mixer and store the powder for future use of making briyani rice (Vegetable Briyani or any any other masala rice) in an air tight container.


Wash and soak the Ponni boiled rice for one hour.

Heat the 5 lit pressure cooker with oil.

Add mustard seeds, dry spices above mentioned to temper. 

Followed by onions, green chilly, curry leaves and saute a while till the onions
turned translucent

Ginger and garlic grates should be added. A nice flavor will come out when they get fried.

Add mushrooms, tomato pieces, mint leaves, coriander leaves, turmeric powder,

ground Briyani masala powder and stir for one second so as to mix well.

Let the flame be in medium level.

Add the rice with water measured already and salt required.

Check the taste of the stock, it should taste bit salty.

Close the cooker and put the weight. 

Allow one whistle and simmer the flame for five minutes.

Switch off the flame and allow the pressure completely out.

Mushroom Briyani (in Kongu style) is ready to serve. The best combination is Curd onion raitha. Cut the Bellari onions into tiny pieces and fry for two seconds in a tempering pan. Allow to cool and incorporate the onion pieces, little salt and chopped coriander leaves into the curd and serve.

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