Aromatic and Delicious Thalappakatti Mushroom Biryani – Seeraga Samba Rice cooked along with Mushrooms and freshly made spice powder. Perfect for weekend lunch, lunch box, pot luck, celebrations etc.
Thalappakatti Biryani is a famous Biryani from the Dindigul Region in Tamil Nadu. It is known for its unique taste and texture and is mostly cooked with meat. Being a vegetarian, I always wanted to recreate this recipe at home using vegetables. Finally, adapted this recipe to my taste using mushrooms and was super impressed with the outcome.
I made this Thalappakatti Mushroom Biryani for the first time a couple of years back and shared the recipe here. After being very happy with the output, I have made it multiple times over the last few years. To make it even better, I have made a few changes and have finally arrived at a recipe that has made me completely happy.
Now, I can confidently say that this is one of the best Biryani recipes that I have created. My entire family, especially my kids, love this Biryani. Every time I make this recipe, they ask for multiple servings and don’t mind having any leftovers for the next meal as well.
About Seeraga Samba Rice
Seeraga Samba is a popular Rice variety in Tamil Nadu. It is known for its aroma and tiny grains. It is the most widely used Rice in Hotel Industry to make authentic Biryani.
The name Seeraga Samba comes from seeragam (cumin seeds) because both resemble in size. Samba refers to the season in which the rice is grown.
Seeraga Samba is mostly cultivated in particular parts of Tamil Nadu. This rice variety is high in selenium, rich in fibre, is a powerful antioxidant and it lowers cholesterol.
Why do I like this Biryani
Made with homemade spice powder which makes it unique
Different from the usual masalas that are used in a Biryani
An easy one-pot Biryani
Can be customized with any vegetables of your choice
Hotel Style Biryani is made at home in less than 45 minutes.
How to make Thalappakatti Mushroom Biryani
Wash the Seeraga Samba Rice a couple of times and soak it in enough water for 20 minutes.
Dry roast the spices required for Biryani masala on a medium flame. Roast till a nice aroma comes. Let it cool down and make a powder. This is our Biryani Masala.
Add ghee/oil to a pan. Once hot, add bay leaf, onion, and green chilli. Cook till the onion turns golden brown. Add ginger-garlic paste and cook till the raw smell leaves.
Add the freshly made Biryani Masala Powder, and chilli powder and mix well.
Now, add a handful of mint leaves, coriander leaves and whisked yogurt. Add chopped mushroom, and salt. Cook everything together for a few minutes.
Add water and let it boil well. Add the soaked and drained rice. Check for salt and add if needed. Let the rice absorb 80% of the water.
Garnish with coriander leaves, lemon juice and ghee.
Close the pan and keep it on the lowest flame for 15 mins.
After 15 mins, switch it off and let it rest for another 5 minutes. Open the lid and gently fluff the rice.
Serve Thalappakatti Mushroom Biryani with Raita and Gravy.
Points to note
For authentic taste and texture, use Seeraga Samba Rice. But, Basmati Rice can be used in its place and the result is good as well. Please note that the texture of Seeraga Samba Rice is different from Basmati Rice.
Any vegetables of your choice can be used in this recipe.
Adjust spice according to your preference.
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Thalappakatti Mushroom Biryani
Ingredients
For Biryani Masala Powder
- 1 Bay Leaf
- 1/2 tbsp Coriander Seeds
- 1 tsp Cumin seeds
- 1 inch Cinnamon
- 3 Cloves
- 2 Cardamom
- 1 Star Anise
- 1 tsp Fennel Seeds
- 1/2 tsp Peppercorns
- 1 tsp Stone Flower/Kalpasi
- 5 Cashewnuts
For the Biryani
- 1 & 1/2 cups Seeraga Samba Rice
- 2 & 1/4 cups Water
- 250 grams Mushroom
- 1 tbsp Ginger Garlic Paste
- 2 medium Onion thinly sliced
- 2 Green Chilli
- Handful Mint Leaves Finely Chopped
- Handful Coriander Leaves Finely Chopped
- 1/2 tsp Chilli Powder
- Salt as needed
- 1/4 cup Thick Yogurt whisked
- 1 tsp Lemon Juice
- 1 tbsp Oil
- 1 tbsp Ghee
Instructions
- Wash Seeraga Samba Rice multiple times. Soak the rice in enough water for 20 minutes.
- Dry roast the spices under " For Biryani Masala Powder ". Roast on medium flame till a nice aroma comes. Switch off. Let it cool down and make a fine powder.
- Add ghee/oil to a pan. Once hot, add bay leaf, thinly sliced onion, and green chilli. Cook till the onion turns golden brown. Add ginger-garlic paste and cook till the raw smell leaves.
- Add the freshly made Biryani Masala Powder, and chilli powder and mix well. Now, add a handful of mint leaves, coriander leaves and whisked yogurt.
- Add chopped mushroom, and salt. Cook everything together for a few minutes.
- Add water and let it boil well. Add the soaked and drained rice. Check for salt and add if needed. Let the rice absorb 80% of the water.
- Garnish with coriander leaves, lemon juice and ghee.
- Close the pan and keep it on the lowest flame for 15 mins.
- After 15 mins, switch it off and let it rest for another 5 minutes. Open the lid and gently fluff the rice.
- Serve Thalappakatti Mushroom Biryani with Raita and Gravy.
Hi Gayatri…just went through your blog n it’s awesome. Your passion for food & hardwork behind is clearly shown here. Loved the recipe & good luck to u.
Thank you so much 🙂
Hello Gayathri, I am huge fan of Thalapakati and made this Mushroom Biryani – thalapakati style, and I loved the flavor.. My kitchen was filled with amazing aroma of spices !! Thank you for sharing the recipe, this version is a super hit ❤️
Thank you so much Sudha for trying this recipe. Glad you liked it 🙂