Fragrant, comforting, and easy to serve as a complete meal, Mushroom Biriyani Recipe | Mushroom Dum Biriyani | Kalan Biryani is a vegetarian south indian rice made with ghee, oil, and cumin in about 85 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 85 minutes
  • Yield: 4 Servings
  • Category: rice
  • Cuisine: south indian

Ingredients

  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp cumin
  • 1 bay leaf
  • 1 star anise
  • 1 javetri
  • ½ tsp pepper
  • 4 pods cardamom
  • 1 onion (sliced)
  • 2 chilli (slit)
  • 4 clove garlic (crushed)
  • 1 tsp ginger paste
  • 200 grams mushroom (chopped)
  • 1 tomato (chopped)
  • 3 tbsp peas
  • 4 tbsp mint (chopped)
  • 4 tbsp coriander (chopped)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 2 tsp biryani masala
  • ¾ tbsp salt
  • ¼ cup curd
  • 2 cup basmati rice (soaked 30 minutes)
  • 2 tbsp fried onion
  • 2 tbsp mint (chopped)
  • 2 tbsp coriander (chopped)
  • 2 tbsp kesar milk
  • 4 cup water (hot)
  • 1 tsp ghee
  • 2 tsp lemon juice

Method

  1. Firstly, in a large kadai heat 2 tbsp ghee, 2 tbsp oil and saute spices. (I have added 1 tsp cumin, 1 bay leaf, 1 star anise, 1 javetri, ½ tsp pepper and 4 pods cardamom)
  2. Add 1 onion, 2 chilli, 4 clove garlic, 1 tsp ginger paste and saute until the onions turn golden brown.
  3. Further, add 200 grams of mushroom and saute until the mushrooms shrink slightly.
  4. Also add 1 tomato, 3 tbsp peas and saute well.
  5. Now add 2 tbsp mint, 2 tbsp coriander and saute until it turns aromatic.
  6. Keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder, 2 tsp biryani masala and ¾ tbsp salt. Saute until the spices turn aromatic.
  7. Furthermore, add ¼ cup curd and saute on low flame until the oil separates.
  8. Once the oil separates, spread the masala uniformly over the kadai.
  9. Top with soaked 2 cup basmati rice and spread uniformly.
  10. Further top with 2 tbsp fried onion, 2 tbsp mint, 2 tbsp coriander, 2 tbsp kesar milk, 1 tsp biryani masala.
  11. Pour in 4 cup of hot water from the sides without disturbing the layers.
  12. Pour in 1 tsp ghee, 2 tsp lemon juice and bring the water to a boil.
  13. Once the water comes to a boil, cover and simmer for 20 minutes or until the rice is cooked well.
  14. Finally, enjoy the Mushroom Biryani Recipe with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.