Mushroom Biryani

5 from 15 votes

Mushroom biryani is quick and easy-to-make, flavorful, and classic vegetarian Indian rice dish made using mushrooms, basmati rice, and aromatic spices.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 339kcal

Author: Kushi

Equipment

Pot or Instant pot or Pressure cooker

Ingredients

Mushroom Biryani Recipe Ingredients

1 cup Basmati rice
1 tablespoon Oil
1 tablespoon Ghee add oil for vegan biryani
1 Bay leaf
3 Cardamom pods
1 inch Cinnamon stick
1 teaspoon Cumin seeds
5 Cashews halved
3 Onions medium size thinly sliced.
1 inch Ginger chopped
5 Garlic cloves chopped
200 g Mushroom sliced (7 oz)
½ cup Yogurt
¼ teaspoon Turmeric powder
1 teaspoon Salt
1 ½ teaspoon Red chile powder
1 ½ teaspoon Garam masala powder
2 Tomatoes chopped
2 to 3 Green chilies slit
2 tablespoon Coriander leaves chopped more for garnish
2 tablespoon Mint leaves chopped more for garnish

Instructions

Partially cook the rice for biryani

Nicely wash the rice in water 2 to 3 times and soak it for atleast 30 minutes.
1 cup Basmati rice
You can start cooking the rice while you prep for the biryani. Bring 3 to 4 cups of water to boil in a pot with salt. Once the water starts boiling, add the rice, cook until it is 80 % cooked.
Drain the rice, uncover the pot, or spread it on a plate to cool down and remain fluffy.

Simple Mushroom Biryani

Heat oil and ghee in a pot. Add the spices - bay leaf, cardamom pods, cumin seeds, and cashews, and saute it for a minute.
1 tablespoon Oil, 1 tablespoon Ghee, 1 Bay leaf, 3 Cardamom pods, 1 inch Cinnamon stick, 1 teaspoon Cumin seeds, 5 Cashews
Now add the sliced onions, garlic, and ginger and continue to saute for another 5 to 6 minutes.
3 Onions, 1 inch Ginger, 5 Garlic cloves
Add the sliced mushrooms and cook for 3 minutes.
200 g Mushroom
To this, add yogurt, turmeric, salt, chile powder, and garam masala powder. Mix and cook this for a minute. (Adjust all spices to taste, use coconut cream or coconut milk for the vegan version).
½ cup Yogurt, ¼ teaspoon Turmeric powder, 1 teaspoon Salt, 1 ½ teaspoon Red chile powder, 1 ½ teaspoon Garam masala powder
Now add tomatoes, mint, coriander leaves, and green chilies and mix. Cover and cook for 3 minutes.
2 Tomatoes, 2 to 3 Green chilies slit, 2 tablespoon Coriander leaves chopped, 2 tablespoon Mint leaves chopped
Add the partially cooked rice and spread it gently in the pot.
Add fresh herbs on top and drizzle one tablespoon of ghee or butter for extra flavor.
Cover and dum cook on a low flame for 10 to 15 minutes until the rice is completely cooked.
Fluff the rice and serve as needed.

Instant pot mushroom biryani

Wash and soak the basmati or any variety of rice for 20 to 30 minutes and drain them.
Turn on the SAUTE mode of your IP: heat ghee and oil. Add bay leaf, cardamom seeds, cumin seeds, cinnamon, and cashews, and saute for a minute.
Add chopped onions, garlic, ginger, and saute for 5 to 6 minutes.
To this, add sliced mushrooms and cook for another 2 minutes.
Add yogurt, turmeric, salt, chile powder, garam masala powder, tomato, mint, coriander leaves, and green chilies, and saute for a minute. Scrape anything stuck to the bottom of your IP.
Press cancel and turn off the SAUTE mode.
Spread the rice over it. Do not mix.
Add 1 ¼ cups of water around the pot's sides so the rice is just immersed. Again do not mix.
Garnish with fresh herbs, and drizzle one tablespoon of ghee if needed. Close the lid with a vent in the sealing position.
Select the manual or PRESSURE COOK at low for 5 minutes. After the instant pot beeps, quickly release any pressure.
Open the lid of your IP, and fluff the rice. Serve with raita and enjoy.

Stovetop pressure cooker method

Follow the same steps as that of the instant pot. But here, mix after adding the rice once. Pressure cook for two whistles on medium flame.
Let the pressure release naturally. Fluff the rice. Serve and enjoy.

One pot mushroom biryani (stovetop)

Follow the exact steps given for the instant pot and stir the mixture once. Cover your pot with a lid and cook on a medium flame for 12 to 15 minutes on your stovetop. Here you may need an additional ½ cup of water than the instant pot or pressure cooker method.
For one pot stovetop method, once the water is absorbed, check if the rice is cooked through thoroughly. If not, add more water and continue to cook.

Video

Notes

I love to make restaurant-style mushroom dum biryani with basmati rice. Feel free to use seeraga samba rice, jeera rice, keema rice, or sona masuri.
We prefer white button mushrooms. You can add brown cremini mushrooms or combine the two.
If you love your biryani packed with mushrooms, then feel free to double the quantity.
To make biryani vegan, use coconut cream or coconut milk instead of yogurt.
Adjust all the spices to taste.
I have not added any water while dum cooking as the water released from the mushroom and masala was sufficient for me. If you feel the masala is dry, make sure to splash some water before adding rice.
If the biryani rice is uncooked after dum cooking, splash some water and cook for another 5 to 10 minutes.

Nutrition