Mushroom Biryani Recipe
Elevate weeknight dinners with this aromatic Mushroom Biryani Recipe—tender mushrooms and saffron-kissed basmati rice layered with fragrant whole spices, yogurt, and fresh herbs for a vegetarian one-pot masterpiece that’s as satisfying as it is stunning.
Ingredients
- 2 cups long-grain basmati rice
- 500 g 1 lb mushrooms, cleaned & sliced
- 1 large onion thinly sliced
- 2 Tbsp ghee or neutral oil plus extra for frying onions
- 2 Tbsp ginger-garlic paste
- ½ cup plain yogurt whisked
- Pinch saffron strands soaked in 2 Tbsp warm milk
- ¼ cup chopped cilantro
- ¼ cup chopped mint leaves
- 2 –3 green chilies slit (optional)
- 2 Tbsp rose water or kewra water optional
- Whole Spices:
- 4 green cardamom pods
- 1 black cardamom pod
- 4 cloves
- 2 small cinnamon sticks
- 1 star anise
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp fennel seeds optional
- Ground Spices:
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder or to taste
- ¼ tsp freshly grated nutmeg
- Seasoning:
- 1 tsp salt plus extra to taste
- Garnish:
- 1 large onion thinly sliced & deep-fried until golden (birista)
- Handful toasted cashews or slivered almonds
Instructions
- Rinse & Soak Rice: Rinse basmati until water runs clear; soak 30 minutes, then drain.
- Parboil Rice: Boil 4 cups water with 4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf, and 1 tsp salt. Add rice; cook until 70% done. Drain and set aside.
- Temper Spices: In a heavy pot over medium heat, warm 2 Tbsp ghee. Add cumin, fennel, black & green cardamoms, cloves, cinnamon sticks, star anise, and bay leaf. Sauté until fragrant.
- Cook Onions & Paste: Add sliced onion; cook till translucent and lightly browned. Stir in ginger-garlic paste and sauté until raw aroma disappears.
- Sauté Mushrooms: Add mushrooms, ½ tsp turmeric, and 1 tsp salt. Cook until moisture evaporates and mushrooms brown (5–7 min).
- Spice & Yogurt: Stir in yogurt, coriander, chili powder, garam masala, and nutmeg. Cook 2–3 minutes until masala coats mushrooms. Fold in cilantro, mint, green chilies, and rose/kewra water; remove from heat.
- Layer Biriyani: Spread half the mushroom masala in pot. Top with half the rice, half the saffron milk, and half the ghee. Repeat layers with remaining rice, saffron milk, and ghee.
- Seal & Dum Cook: Wipe pot rim clean. Seal lid with a damp cloth. Cook on lowest heat 25–30 minutes. Let rest 10 minutes off heat.
- Garnish & Serve: Fluff gently, top with fried onions and nuts, and serve hot with raita or salad.
Notes
- Spice Adjustment: Increase or reduce red chili powder and chilies per taste.
- Make-Ahead: Prepare the mushroom masala a day ahead. Assemble and cook when ready.
- Storage: Refrigerate leftovers up to 3 days; freeze portions for up to 1 month. Reheat on low heat with a splash of water or ghee.
- Variations: Add mixed veggies, paneer cubes, or coconut cream (for vegan).