Name: Mushroom Biryani Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 · 2 to 3
Cuisine: Indian
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)); 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)); 2 cups water (to cook in pot); 1¼ cups water (to cook in Instant pot); 1¾ cups water (to cook in stovetop pressure cooker)

Fragrant, comforting, and easy to serve as a complete meal, Mushroom Biryani Recipe is a vegetarian Indian main made with simple everyday ingredients in about 30 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: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 2 · 2 to 3
Category: Main Course
Cuisine: Indian

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

Method

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.