Natti Style Mushroom Biryani Recipe

This natti style mushroom biryani is so delicious and comforting, I enjoyed it with some raita. Natti in local dialect is village style or traditional recipe, only fresh ingredients chopped, ground are used in such recipes.

Recipe Video posted on Youtube English Channel 😊

Masala Paste:

2 Tsp Ghee

2 Tsp Oil

1/4 Tsp Cumin

1/4 Tsp Fennel 

1 Inch Cinnamon 

3 Green Cardamom

3 Cloves 

2 Strands Mace

1 Marathi moggu (Kopok bud)

1 Small Piece Stone Flower (Kalpasi)

1/2 Cup Chopped Onion

5 Slit Green Chilies

5 Sprigs Coriander 

5 Sprigs Mint

2 Tbsp Ginger and Garlic Paste 

3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

Biryani Rice:

250 Grams Jeera Rice

300 to 350 Grams Button Mushrooms

2 Inch Sticks Cinnamon

3 Cloves

3 Green Cardamom

1 Black Cardamom 

1 Bay leaf

10 Cashews 

1/2 Cup Chopped Onions

3 Slit Green Chilies 

1/4 Cup Green Peas 

4 Cups Warm Water

2 Tsp Ghee

2 Tsp Oil

Salt as required

1/2 Lime

Prep: 

Wash and peel 1 inch ginger and 10 garlic equal amounts. Chop the ginger and garlic to grind easily.

Peel, wash and slice 1 cup onions.

Separate the mint and coriander leaves and rinse in water twice. Drain and chop, reserve the coriander and mint leaves.

Wash the mushrooms well. Spread the mushrooms on a towel and allow it to drain and air dry for 30 minutes.

Slice the mushroom stem and chop into half or we can used the whole mushroom.

Remove stems from green chilies and wash, slit...reserve.

We can use ginger and garlic paste or peeled and chopped ginger and garlic

To Prepare the masala paste:

Heat a wok on medium flame. Add 2 tsp ghee and 2 tsp oil.

Add the whole spices (1/4 tsp cumin, 1/4 tsp fennel, 1 inch cinnamon, 3 green cardamom, 3 cloves, 2 strands mace, 1 marathi moggu, 1 small piece stone flower and 6 pepper corns) allow the spices to splutter.

Add 1/2 cup sliced onion, 5 slit green chilies, 5 sprigs coriander leaves, 5 sprigs mint leaves and fry all the ingredients till onion turns transparent.

Add 1 1/2 tbsp ginger and garlic paste or use freshly chopped 1 inch ginger and 10 pods garlic to the onion and fry for a minute.

Add dried fenugreek leaves (kasuri methi and fry for another minute. Once the masala has fried lower the flame and transfer to a mixerjar allow it cool down and add 2 tbsp water and grind to form a smooth paste.

To prepare the Mushroom Biryani:

Heat the same wok with 2 tbsp ghee and 2 tbsp oil on medium flame. 

Add 2 inch sticks cinnamon, 3 cloves, 3 green cardamom, 1 black cardamom and 1 bayleaf. Allow the spices to splutter.

Add 10 cashewnut and fry till golden. Add 1/2 cup sliced onion and 3 slit green chilies fry till the onions till it turns transparent.

Wash and soak 250 grams jeera rice in water till the peas cook.

Add 1/4 cup peas to the onion, stir and fry for a minute. Add 1/2 cup water and 1/4 tsp salt stir and cover the peas and cook till tender.

Add the biryani masala paste in batches and combine it with the peas. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups warm water, 1 tbsp salt and 300 grams cleaned mushroom to the rice and stir well. If needed add the biryani masala paste and stir well. 

Cook the rice on medium flame till half done then cover and cook the rice on low flame for 20 minutes.

once the rice is done add lime juice and ghee gently mix and serve the mushroom biryani with raita and enjoy!