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A bowl of delicious Thalappakatti mushroom biryani served with a slice of lemon on the side.

Easy Mushroom Biryani in Thalappakatti Style

Gayathri Vijayakumar
Mushroom Biryani made in Thalappakatti Style is a flavorful and aromatic South Indian Biryani rice dish that combines fragrant Seeraga Samba rice with earthy mushrooms and a blend of traditional spices.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 77 kcal

Ingredients
  

For Biryani Masala Powder

  • 1 Bay Leaf
  • ½ tablespoon Coriander Seeds
  • 1 teaspoon Cumin seeds
  • 1 inch Cinnamon
  • 3 Cloves
  • 2 Cardamom
  • 1 Star Anise
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Peppercorns
  • 1 teaspoon Stone Flower/Kalpasi
  • 5 Cashewnuts

For the Biryani

  • 1 & ½ cups Seeraga Samba Rice
  • 2 & ¼ cups Water
  • 250 grams Mushroom
  • 1 tablespoon Ginger Garlic Paste
  • 2 medium Onion thinly sliced
  • 2 Green Chilli
  • Handful Mint Leaves Finely Chopped
  • Handful Coriander Leaves Finely Chopped
  • ½ teaspoon Chilli Powder
  • Salt as needed
  • ¼ cup Thick Yogurt whisked
  • 1 teaspoon Lemon Juice
  • 2 tablespoon Oil / 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 or 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.

Notes

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.
For 1 cup of rice, we are using 1.5 cups of water. Since we are soaking the rice for 30 minutes, this ratio works well to get fluffy, separate grains. 
 

Nutrition

Calories: 77kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 102mgPotassium: 371mgFiber: 4gSugar: 5gVitamin A: 104IUVitamin C: 9mgCalcium: 65mgIron: 1mg
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