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You are here: Home / Biryani Recipes / Mushroom Biryani Recipe – How to make mushroom biryani – Kalan Biryani

Mushroom Biryani Recipe – How to make mushroom biryani – Kalan Biryani

October 23, 2012 by Sharmilee J 59 Comments

Mushroom Biryani Recipe

Mushroom Biryani Recipe


Mushroom Biryani – Yayy Finally I got to learn how to make mushroom biryani.I made few adjustments to the veg biryani I make and came up with this recipe….should say it turned out great and had a thumps up from hubby.

I am really very happy to write a guest post for one of the inspiring bloggers Raks. She is one of the strong supporters for my space, a dear friend who gives me feedback every now and then, puts even the criticisms in the best possible way that makes me do even better. She is my all time inspiration in cooking!!
When she asked me to do a guest post with a mushroom recipe, I was surprised at the same time very happy so readily accepted it. I left the dish choice to her but should admit I was keeping my fingers crossed that any recipe other than dosa should be her choice and do you know why?! yes I struggle to click pictures of dosa and the feeling totally puts me down. I took a deep breath only after she asked for biryani 🙂

If anyone says I cook the perfect grains separated rice I owe all the appreciations to Raji as she gave me the exact measurements since then I am following it to the dot and it comes out perfect every time. Now lets get on to the mushroom biryani recipe…

Mushroom Biryani Recipe

Mushroom Biryani Recipe – Ingredients

Preparation Time : 30 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Basmati Rice – 1 and 1/4 cups
Cleaned Button mushrooms – 3/4 cup chopped
Onion – 1 big chopped lengthwise
Tomato puree – from 2 medium sized tomato
Thick Curd – 2 tbsp
Ginger Garlic paste – 2.5 tsp
Garam Masala powder – 1.5 tsp
Red Chilli powder – 1/4 tsp
Oil – 1 tsp
Ghee – 1/2 tbsp
Water – 2 cups
Salt – to taste

To grind to a paste:

Coriander leaves – 4 tbsp
Mint leaves – 3 tbsp
Green Chillies – 1
Fennel seeds – 1/2 tsp

To temper:

Cloves -2
Cardamom -1
Cinnamon – 1/4 inch piece
Bayleaf -1

Method:

  1. Grind the ingredients under ‘to grind’ with little water to a fine paste. Set aside.Heat oil+ghee in a pressure cooker and add the items under ‘to temper’ then add ginger garlic paste and saute for a minute.
    How to make mushroom biryani - Step1
  2. Then add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.
    How to make mushroom biryani - Step2
  3. Then add red chilli powder, garam masala powder, required salt and saute till the masalas is well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.
    How to make mushroom biryani - Step3
  4. Once the masala is nicely blended with the mushrooms , add basmati rice – give a quick stir.
    How to make mushroom biryani - Step4
  5. Then add required water and pressure cook for 3 whistles(After the first whistle lower the flame). Once pressure releases, fluff the rice with a fork carefully without breaking the rice.
    How to make mushroom biryani - Step5

Serve hot with onion raita – the best combination.
Mushroom Biryani Recipe

My Notes:

  • If you like the lemon flavour, squeeze lemon juice once the biryani is done.
  • You can also use 1/2 cup of coconut milk which gives a nice flavour but adjust water level accordingly .
  • I usually use 1:1.5 cups of rice:water ratio but this time 2 cups for the rice to be sligtly moist.You can presoak basmati rice for 15-20mins and use 1.5 cups of water.But you can use the measurement according to the variety of basmati rice. I use India Gate Basmati rice.

Mushroom Biryani Recipe

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Filed Under: Biryani Recipes, Lunchbox Recipes, Mushroom Recipes, pulao recipes, RandomPosts, Recent Posts, Rice Varieties

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Reader Interactions

Comments

  1. Roha says

    October 23, 2012 at 5:24 pm

    Interesting and Beautiful…

    Reply
  2. Rashida Shaikh says

    October 23, 2012 at 6:38 pm

    I really like your stepwise presentations. It’s so difficult to organize everything together.
    This is nice recipe with lovely clicks.

    Reply
  3. Angie's Recipes says

    October 23, 2012 at 6:40 pm

    A homey and tasty stir-fried rice. Love it!

    Reply
  4. Madhu Pravin says

    October 23, 2012 at 10:52 pm

    My all time favourite! I was struggling to get a perfect recipe as I wasn't satisfied with the ones that varies from one another. If jeera rice is used, how many cups of water should be used for a cup of rice? And, may I know, why U'v used thick curd and ordinary curd in ur recipe? Love the clicks!

    Reply
    • Sharmilee! :) says

      March 10, 2013 at 10:03 am

      My ratio for 1 cup of rice is 1.5cups of water with the rice presoaked for 15mins.You can use normal homemade curd too.

      Reply
  5. Veena Theagarajan says

    October 23, 2012 at 11:13 pm

    So Yummy and healthy without coconut
    Great-secret-of-life.blogspot.com

    Reply
  6. Chitra says

    October 24, 2012 at 2:58 am

    Nice recipe. i too make similarly 🙂

    Reply
  7. Spandana says

    October 24, 2012 at 5:15 am

    Mushroom Biryani looks very good and interesting 🙂
    Nice recipe.

    Reply
  8. Vimitha Anand says

    October 24, 2012 at 5:46 am

    Flavorful one pot meal…

    Reply
  9. Prathima Rao says

    October 24, 2012 at 6:12 am

    Delicious, royal biryani!!
    Prathima Rao
    Prats Corner

    Reply
  10. Vijayalakshmi Dharmaraj says

    October 24, 2012 at 7:38 am

    so yummy n tempting sharmi…
    Recipe – Bhel Puri Chaat SNC No-1
    Join in my first event – FEAST FOR YOUR GURU
    VIRUNTHU UNNA VAANGA

    Reply
  11. Nivedhanams Sowmya says

    October 24, 2012 at 8:23 am

    that is so tempting and delicious!!!
    Sowmya
    Ongoing Event + Giveaway – CEDD – HONEY
    Ongoing Event – CWF – Whole Wheat Flour

    Reply
  12. Subhie Arun says

    October 24, 2012 at 10:26 am

    flavorful n delicious biryani!

    Reply
  13. Nandita SS says

    October 24, 2012 at 12:19 pm

    Awesome Biryani!! Very well Prepared 🙂

    Reply
  14. runnergirlinthekitchen.blogspot.com says

    October 24, 2012 at 12:35 pm

    So detailed and delicious… love the colour of the biryani!

    Reply
  15. Priya says

    October 24, 2012 at 4:17 pm

    Super flavourful and inviting dish.

    Reply
  16. Suja Manoj says

    October 24, 2012 at 5:01 pm

    Beautiful,love the presentation,makes me hungry

    Reply
  17. ANU says

    October 24, 2012 at 5:31 pm

    awesome biriyani…luv ur clicks…
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS – Cook with Spices

    South Indian Cooking (SIC) Series

    Reply
  18. Sapthanaa Balachander (Alias) Abilashini says

    October 24, 2012 at 6:20 pm

    has come out perfectly!

    Reply
  19. divya says

    October 24, 2012 at 11:37 pm

    looks absolutely fabulous..:)

    Reply
  20. Mala says

    October 25, 2012 at 2:15 am

    You are awesome. I dont know how I missed this site till today… will cook and eat 😀

    Reply
  21. jeyashrisuresh says

    October 25, 2012 at 6:54 am

    Super tempting biryani, lovely pictures

    Reply
  22. indianspicemagic says

    October 26, 2012 at 5:48 pm

    This is yet another example dear…. As i said before You can start very well start your own resturant!!!!Wounderfully presented.

    Reply
  23. Shweta in the Kitchen says

    October 27, 2012 at 2:59 am

    Mouthwatering Biryani

    Blog – http://shwetainthekitchen.blogspot.com/
    Facebook Page – https://www.facebook.com/ShwetaintheKitchen

    Reply
  24. Ragini Sharma says

    November 3, 2012 at 11:55 am

    Very nice recipe…i try it soon.
    Joint Replacement India

    Reply
  25. Sreedevi HA says

    February 21, 2013 at 6:56 am

    Dear Sharmi,
    I tried it yest and it was wonderful…. thank you so much for sharing such a tasty recipe… 🙂 🙂

    Reply
  26. kalyani says

    March 10, 2013 at 7:51 am

    Thanks for the recipie…water is 2 cups or 1.5?..ingredient list u mentioned 2 and again in notes it is 1.5..confused….pls clarify

    Reply
    • Sharmilee! :) says

      March 10, 2013 at 10:06 am

      It is 2 cups of water.If you presoak basmati rice for 15mins then 1.5 cups would be enough. Have updated in my notes also.

      Reply
    • sucheta dalvi says

      May 22, 2013 at 4:44 am

      I am a new-comer in the kitchen, please clarify a few steps. First thing is that I have to cook Rice first in a pressure cooker / rice cooker in the ration you have given above, and then use that cooked rice while cooking Mushroom Biryani and again pressure cook it for 3 whistles??
      Also after first whistle if lower the flame as per your recepie, then I have to wait for 2 more whistles being on the lower flame?

      Reply
    • SHARMILEE J says

      May 22, 2013 at 5:32 am

      No no pressure cook rice along with the masalas so in total 3 whistles only.

      Reply
    • sucheta dalvi says

      May 22, 2013 at 5:44 am

      Thanks, You mean I should soak the rice and drain the water , then add in the pressure cooker along with the masala. also after lowering the flame after first whistle, I should wait for two more whistles on low flame itself?

      Reply
  27. kalyani says

    March 10, 2013 at 11:23 am

    Thanks a lot 😉

    Reply
  28. Sajani Prashanth says

    November 5, 2013 at 6:09 pm

    HI Sharmi,

    I have tried this recipe and it has always been a hit!!! Thank you so much…. 🙂

    Reply
  29. Aparnaa says

    February 23, 2014 at 4:39 pm

    Hi Sharmi, tried this recipe today. It really came out very well, salt was little less however this is my first briyani attempt 🙂 Thanks for wonderful posts u do… Pls continue.

    Reply
  30. Jose says

    March 8, 2014 at 11:17 pm

    It was easy to make and delicious!

    Reply
  31. Jose says

    March 8, 2014 at 11:17 pm

    It was easy to make and delicious! Thanks!

    Reply
  32. சுபா says

    March 19, 2014 at 6:26 pm

    Thanks for the recipe. Biryani came out very well.. Please add some TOFU recipe's too….

    Reply
  33. Lalitha Chandramoorthy says

    May 15, 2014 at 2:09 am

    Made it n it was utterly awesomely delicious!!!! Thank u so much!!

    Reply
  34. Ramya Ramasamy says

    July 27, 2014 at 8:25 am

    Sister, I have to thank you for this blog …!! Al are so gud !! I have tried fish curry , biryani , paneer butter masala , bread upma and many …!! Everything is so gud n easy !! Today I tried kadai mushroom and mushroom biryani !! Keep adding recipe . Love to see many from you !! And I love ur photography too !! Thank you see for this great blog !!

    Reply
  35. Renuka Ambbarees says

    September 2, 2014 at 6:26 am

    Mam…prepared this recipe today. .taste is yummy. ..I used same measurement for water and everything. ..but rice is little stick together then and there. ..what to do?

    Reply
    • SHARMILEE J says

      September 2, 2014 at 6:47 am

      Just keep the pressure cooker on a dosa pan.Close the pressure cooker with a plate with little water on the plate and dum cook in low flame for 5-10mins.Fluff it up.

      Reply
    • Renuka Ambbarees says

      September 3, 2014 at 12:18 pm

      Thank u mam. ..

      Reply
  36. Sowmya Sathish says

    September 18, 2014 at 5:54 pm

    Thank u mam. Tried and came out so ooooooooooooo well

    Reply
  37. Sowmya Sathish says

    September 18, 2014 at 5:54 pm

    Thank u mam. Tried and came out so ooooooooooooo well

    Reply
  38. Sowmya Sathish says

    September 18, 2014 at 5:55 pm

    Thank u mam. Came out excellent

    Reply
  39. Naziya says

    September 19, 2014 at 3:35 pm

    One cup?wats the exact measurement?one aalak s fine ryt?

    Reply
    • SHARMILEE J says

      September 19, 2014 at 4:08 pm

      My 1 cup measures 250 ml…yes you can use ur aalaku itself…

      Reply
  40. renuka says

    May 24, 2015 at 8:16 am

    basmathi rice.. taste is awesome. But

    I got fully mashed rice and more moisture. .rice fullybroken. ..I used 1:2 ratio mam. .

    Then rice in the bottom of cooker was burnt mam. . Only I gave 3 whistles as u mentioned. .

    Is adding more coriander or mint leaves will give mashed rice ? Or adding more water ?

    Then I don't know how much of mint and coriander leaves have to be taken? tblsp means tightly packed one tblsp or loosely ?

    Pls mam. .Help me. .I want biryani with separated grains. …taste is good. thank u mam

    Reply
  41. renuka says

    May 24, 2015 at 8:26 am

    Mam, will u say how many mint and coriander leaves is needed? Say in number mam. .I can't able to take correct amount in tblsp. ..

    Also having another doubt. .for cooking ponni rice what is the water ratio ?

    Reply
    • SHARMILEE J says

      May 25, 2015 at 2:50 am

      May be you can take 30 coriander leaves and 20 mint leaves…….

      Reply
  42. vimala says

    October 27, 2016 at 8:43 am

    I tried this recipe but with less mint leaves. After 3 whistles, rice was over boiled.
    Can u tell me the reason for it
    What should I do to get the briyani in correct consistency
    please help me mam

    Reply
    • SHARMILEE J says

      October 27, 2016 at 12:44 pm

      It depends on the cooker and rice variety too…I usually soak for 15-20mins and cook for 3-4 whistles…

      Reply
  43. Unknown says

    November 29, 2016 at 7:26 pm

    tanx 4 the recipe!!my family loved it!! itz going 2 be on my menu on nd off!!tanx and lov!! god bless!!

    Reply
  44. sathya muthu says

    December 10, 2016 at 8:41 am

    Thanks a lot… its so yummy

    Reply
  45. Nila says

    March 25, 2017 at 10:44 am

    Hi.. I’ve been regularly following your recipe and it is coming well, thanks for that. Im confused whether curd is alternate for coconut milk?

    Reply
    • Sharmilee J says

      April 24, 2017 at 7:16 am

      No curs is not an alternate for coconut milk.

      Reply
  46. Melisha noronha says

    October 24, 2017 at 12:50 pm

    I tried this out yesterday and all it home liked it. It’s definitely one of those recipes I would like to treat my guests to. It tasted even better the next day. The only problem is the proportion of water. I am yet to learn how to use basmati rice.

    Reply
  47. maheswari says

    March 26, 2019 at 12:41 pm

    May i know how to prepare tomato puree for this this mushroom biriyani recipie?

    Reply
    • Sharmilee J says

      April 9, 2019 at 6:56 am

      just blend roughly chopped tomatoes in a mixer jar to get puree

      Reply

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