Mushroom Biriyani is a delicious dish, made with mushrooms, spices and herbs. It is easier than vegetable or chicken biryani. I hope you like mushroom biryani, even if you do not like mushrooms, this is healthy and tasty food.

For the mushroom biryani, you can use white or brown mushrooms. I did it in a pressure cooker and can follow the same method for making it in the pan. Mushroom biryani goes well with raita or any kind of curry.

Notes

• I made mushroom biryani with basmati rice. Basmati or any other long-grain rice is suitable for this dish. Jeeraga samba or jeera samba is also a good choice, which will give the biryani a unique taste and flavour.
• I added 1.5 cups of water to each cup of basmati rice, soaked for at least 15 minutes, if jeeraga samba, add 2 cups of water to 1 cup of rice if soaked for 15 – 20 minutes.
• Adding 1/2 cup of thick curd will enhance the taste.
•  I used sliced white mushrooms for this dish, you can also use brown mushrooms and button mushrooms.

Other Varieties – Millet Biriyani, Vegetable Biriyani recipe, Chicken Biriyani, Thalapakatti Chicken Biriyani, Hyderabadi Egg Dum Biryani

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Mushroom Biriyani

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Mushroom Biriyani is a delicious dish, made with mushrooms, spices and herbs. It is easier than vegetable or chicken biryani. I hope you like mushroom biryani, even if you do not like mushrooms, this is healthy and tasty food.

Course: lunch

Cuisine: Indian

Keyword: kalaan biriyani, mushroom biriyani

Author: Sivagami Meganathan

Ingredients

• 300 grams Mushroom
• 1 cup Basmati Rice
• 1 Bay leaf
• 4 Cloves
• 1 inch size Cinnamon
• 3 Cardamom
• 2 tsp Oil
• 2 tsp Butter
• 1 Onion
• 1 Tomato
• Few Coriander leaves
• Few Mint leaves
• 1/2 tsp Red chili powder
• 1 tsp Coriander powder
• 1 pinch Turmeric powder
• 1 tsp Chili powder
• Salt as needed
• 1 tsp Ginger garlic paste
• 2 Green chilies

Instructions

1. Wash the rice and soak for 15 to 20 minutes, after soaking, drain the water and set aside.

2. Slice mushrooms into medium-thick slices.

3. Heat oil and butter in a pressure cooker.

4. Add the bay leaf, cloves, cinnamon, cardamom and allow them to splutter.

5. Add the onion, saute till it becomes translucent.

6. Now add ginger garlic paste, cook till the raw smell disappears. 

7. Add green chillies, coriander leaves, and mint leaves.

8. Add chilli powder, turmeric powder, salt, coriander powder, and red chilli powder. Saute well for 2 to 3 minutes.

9. Add the tomatoes, cook till it becomes mushy.

10. Now add mushrooms and cook for 5 to 7 minutes.

11. When the mushrooms are half cooked, add rice and mix it well.

12. Add the required water (for 1 cup of rice add 1.5 cups of water).

13. Pressure cook for 2 whistles.

14. Serve hot with raita.

Method

Step by Step Pictures

1. Heat oil and butter in a pressure cooker.

2. Add bay leaf, cloves, cinnamon, cardamom and allow them to splutter.

3. Add the onion, saute well on a medium flame.

4. Now add ginger garlic paste, cook till the raw smell disappears. 

5. Add the green chillis, coriander leaves, and mint leaves.

6. Add chilli powder, turmeric powder, salt, coriander powder, and red chilli powder. Saute well for 2 to 3 minutes.

7. Add tomatoes.

8. Cook till the oil separates.

9. Now add mushrooms, stir well and cook for 5 to 7 minutes.

10. When the mushrooms are half cooked, add rice and mix it well.

11. Add the required water, for 1 cup of rice add 1.5 cups of water.

12. Pressure cook for 2 whistles. Once done, fluff the rice with a spatula. 

13. Serve hot with raita.