Mushroom Biryani Recipe (2024)

Mushroom Biryani is a spicy, aromatic one pot meal that is prepared by cooking mushroom with basmati rice & spices. Mushroom Biryani is a tasty one pot meal relished with raita commonly on weekends and on special occasions. Learn to make Mushroom Biryani Recipe with step by step pictures and video.

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Mushroom Biryani is the only veg version biryani that can par with non-veg biryani. Mushroom Biryani Recipe is similar to other Biryani recipes and is now getting attention at lot of homes for its taste.

About Mushroom Biryani

Mushroom Biryani is a flavorful, aromatic dish made by marinating mushrooms with spice powders and cooking it with rice, coconut milk & spices. The taste of this Mushroom Biryani lingers till the next special meal!

Mushroom Biryani has become popular in hotels and restaurants now as it is one of the dishes that can compensate for non-veg. So whenever there are festive traditional days the most popular order at hotels will be this mushroom biryani.

Mushroom Biryani is quicker than most of the other biryani as it does not involve multiple veggies availability & cutting or non – veg cleaning & sizing. Generously added spice powders is neutralized by the addition of curd & the taste gets to a different level when they are marinated and then cooked with coconut milk.

Mushroom is called by different names in different languages : Putta Godugulu (Telugu), Kalaan (Tamil), Khumb (Hindi), Anabe (Kannada), Masaruma (Bangla) all mean one and the same Mushroom.

Mushroom Biryani find its place in our menu once a month for a weekend lunch along with raita. This Mushroom Biryani was a huge hit when I had made it for a pot luck in our apartment celebration for one of the New Year Eve.

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Mushroom Biryani Video

Mushroom Biryani Recipe (3 ways)

For all the 3 methods I recommend soaking basmati rice for at least 30 minutes.Soaking helps in cooking faster, gives soft grain separated rice.

• One Pot Method – Mushroom Biryani in One Pot Method is prepared by marinating mushrooms with spice powders in curd and cooked with coconut milk & rice in a wide pan tastes in par with non-veg biryani. I used my dutch oven which is heavy and has a tight lid. You can use any heavy bottomed pot with a tight lid.
• Pressure Cooker Method – For the same recipe you can make it in pressure cooker. After rice and water is added pressure cook for 2 whistles. Once pressure releases open and fluff the rice.
• Instant Pot Method – First set saute mode for 15 minutes. Using saute mode, saute the spices & onions. Add marinated ingredients and cook for few minutes. Add coconut milk and saute for a minute Add basmati rice along with water – combine with the rest of the ingredients. Close the lid and set to pressure cook mode on high pressure for 5 minutes and allow the pressure to release by itself. Open and fluff the biryani.

Mushroom Biryani cooked in one pot method is tastier & flavorful than pressure cooker and instant pot method. However one pot method takes more time than pressure cooker and instant pot.

Similar Recipes

• Veg biryani
• Chicken biryani
• Brinji
• Chana dum biryani
• Plain biryani

Mushroom Biryani Ingredients

• Mushroom – Choose Mushrooms that are fresh, white, without shrink, medium & evenly sized mushrooms. I have used button mushrooms – See how to clean & cut mushrooms here.
• Rice – Basmati Rice / long grained rice is recommended for this biryani. However alternatively you can use seeraga samba rice or sona masoori rice.
• Spice Powders – I have used turmeric powder, red chilli powder, garam masala powder, coriander powder along with ginger garlic paste.
• Curd / Yogurt – Thick curd neutralizes the hotness of the spice powders.
• Coconut Milk – Coconut milk elevates the taste of the biryani.
• Onions – Onions are sliced thin, fried to crisp and added at the final stage.
• Tomatoes & Herbs – Tomatoes gives tanginess to the dish and are added with chopped mint leaves & coriander leaves for flavor while marinating.
• Spices – Cinnamon stick, cloves, bay leaf, cardamom, star anise, cumin seeds & fennel seeds are seasoned in ghee / oil.

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How to make Mushroom Biryani Step by Step

1.To a bowl add 1 cup basmati rice rinse it well add 1 and 1/2 cups of water and soak it for 30 minutes and Set aside.

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2.To a large pot add 2 tablespoon oil – add 2 cups roughly sliced onion.

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3.Fry until golden browned as shown. Remove to a bowl and set aside.

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4.To another mixing bowl add 200 gms mushrooms(roughly about 2 cups) along with 1/2 cup curd, 2 small tomatoes,half of fried onion, 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 teaspoon ginger garlic paste,1/4 teaspoon turmeric powder,1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and required salt.

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5.Mix well , marinade it and set aside.

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6.To the same pot add whole spices 1/2 inch cinnamon, 2 cloves, 1 cardamom, 1 star anise, 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds.

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7.Add 2 teaspoon ghee.

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8.Now add mushroom curd mixture.

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9.Saute and cook..in few minutes mushrooms will leave out water keep cooking until all the water is absorbed. Cook in medium high flame and keep sauteing to avoid burning.

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10.The mixture becomes thick as shown.

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11.Add basmati rice along with soaked water(1.5 cups).

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12.Now add 1/2 cup thick coconut milk. So for 1 cup rice it is 2 cups water(I added 1 and 1/2 cups water along with 1/2 cup coconut milk).

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13.Give a quick mix. Let it start to boil.

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14.Once it starts to boil cook covered for 15 mins in low flame. After 15 mins switch off and set aside undisturbed for another 15 mins.

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15.Now open.

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16.Add remaining fried onion and coriander leaves.

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17.Add 1 teaspoon ghee.

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18.Fluff the rice gently.

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19.Mix well but gently without breaking the rice.It may look sticky at this stage but later after sometime it becomes grain separated.

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See Also

Jaeyook Kimchi Bokum (Korean Spicy Marinated Pork With Chiles and Kimchi) Recipe

20.This is after few mins and see how fluffy and grain separated the biryani looks.

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Hot flavorful tasty mushroom biryani ready!

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Expert Tips

• While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
• I used my dutch oven which was heavy and has a tight lid. You can use any heavy bottomed pot with a tight lid or close with a lid and place a heavy weight like mortar and pestle on it.
• Also cook in lowest flame to avoid burning. Do not open and check while cooking. After 15 mins switch off and rest for another 15 mins only then open.
• Soaking helps in giving soft yet grain separated rice.
• Pressure Cook Version : I usually use 1:1.5 cups of rice:water. Pre-soak basmati rice for 15-20 mins and rinse couple of times to get rid of starch.

Variations

• If you like the lemon flavor, squeeze lemon juice once the biryani is done.
• Add cashews (after roasting in ghee) if you wish to make it rich & crunchy.
• You can replace mushroom with paneer for Paneer Biryani, mixed veggies for Veg Biryani in the one pot version

Serving & Storage

Biryani with raita is an unbeatable combo! Onion Raita, Pineapple Raita , Cucumber Raita, Carrot Raita are some of the raita suggestions.

Biryani gets tasty with time, so you can refrigerate & reheat for later use within the next day of preparation.

FAQS

1.How to make Mushroom Biryani?

• Marinate tomatoes, spice powders, mushrooms in curd for 15-20 minutes
• Soak basmati rice for 30 mins and rinse it couple of times
• Temper spices and fry the sliced onions
• Add the marinated ingredients to the tempered spices and cook for 5 minutes
• Add coconut milk, basmati rice, salt & water and cook for 10-15 minutes till the water is absorbed fully
• Rest the biryani for 15 minutes and fluff it up with crispy fried onions! Enjoy Mushroom Biryani!

2.Why is my biryani sticky and mushy?

Addition of more water & over cooking makes the biryani sticky. Since coconut milk & curd are added, add not more than 2 cups of liquid measure including coconut milk for 1 cup rice.

3.Which method is recommended – One pot or pressure cook or instant pot method?

I recommend One pot Method for its taste & flavor but takes slightly more time & effort. Pressure cooker and Instant pot method is easy and quick.

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