Mushroom Biryani Recipe

Mushroom biryani is a one pot flavorful rice dish made with rice, biryani spices, mushrooms & herbs. It turns out so flavorful & delicious that you don't need any side dish other than a simple raita. Instructions included for stovetop & Instant pot.

Prep Time5

Cook Time25

Total Time30

Servings: to 3

Author: Swasthi Shreekanth

Ingredients

1 cup (200 grams) aged basmati rice
2 cups (7 ounces, 200 g) white button mushrooms sliced thick (use less if you want)
⅓ cup (1 small) onion (sliced thinly)
¼ cup (1 medium) tomatoes (optional, deseeded & chopped)
2 tablespoon mint leaves (pudina) fine chopped
2 tablespoon coriander leaves (cilantro) fine chopped (optional)
1 green chili slit
1½ teaspoon ginger garlic paste or crushed
2 tablespoon Oil or ghee
¼ to ⅓ teaspoon red chili powder
3 tablespoons curd (plain yogurt or coconut milk)
⅓ teaspoon sea salt (adjust to taste)
⅛ teaspoon turmeric (optional)
¾ teaspoon garam masala or biryani masala (read notes to make your own)

Whole spices to temper (or omit to use more garam masala)

1 bay leaf (tej patta)
1 star anise (biryani flower)
½ teaspoon shahi jeera (or cumin seeds)
2 to 3 green cardamoms (elaichi)
1 cinnamon - 2 inch piece (dalchini)
3 to 4 cloves (laung)

Liquid (use any one)

2 cups water to cook in pot
1¼ cups water to cook in Instant pot
1¾ cups water to cook in stovetop pressure cooker

Instructions

Rinse and soak rice until you prepare the vegetables. If you do not have a good masala, make it from my notes below.

How to make Mushroom Biryani

Heat a pan or pressure cooker with oil (sauté mode if using Instant Pot). Stir in the whole spices - bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
When they begin to sizzle, add onions and chilies. Saute till golden & stir in the ginger garlic paste. Saute for a minute till the raw smell disappears.
Add the chopped tomatoes, turmeric and salt. Saute until they turn soft & breakdown.
Stir in red chili powder, garam masala, mint and coriander leaves and saute for about a minute (do not burn). Pour yogurt or coconut milk and mix well to deglaze.
Add the mushrooms, saute for 2 to 3 minutes. Drain the water from the rice completely and add the rice here. Stir in the salt and pour water. Taste test to adjust salt.
Instant Pot - Press cancel, followed by PRESSURE COOK button (high pressure) and set the timer to 5 minutes. When it is done, IP will beep. Wait for 5 mins, release the pressure manually by moving the steam valve from sealing to venting.
Stovetop Pressure Cooker: Cook for 1 whistle on a medium flame. Wait for the pressure to drop naturally.
No Cooker - cook in a pot: Bring the water to a rolling boil and reduce the heat to low. Cover and cook until the rice is fully cooked and the moisture is absorbed.
Cool down the mushroom biryani for 4 to 5 mins and fluff up gently with a fork. Garnish with coriander leaves & sprinkle lemon juice if you want. Serve mushroom biryani with a raita.

Video

Nutrition