Mushroom Biryani is a flavourful biryani made by marinating mushrooms with spice powders and cooking it with rice, coconut milk & spices. Mushroom Biryani is a tastier celebration meal relished with raita commonly on weekends & on special occasions. Mushroom Biryani Recipe in 2 ways is explained in this post with step by step pictures & video.
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 spicy, tasty biryani that is prepared as a one pot meal by cooking mushroom with basmati rice & spices. Mushroom Biryani is quicker than most of the other biryanis 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. Hmmm – the taste of this Mushroom Biryani lingers till the next special meal!
Mushroom Biryani find its place in our menu once a month for a weekend lunch along with raita. 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.
Mushroom Biryani – One Pot Method & Pressure Cook Method
Mushroom Biryani recipe is presented in this post in 2 methods :
- 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 Cook Method : In Pressure cook method, spices & herbs are grind, mixed with tempered onions, spices & rice and pressure cooked. The Mushroom Biryani in one pot method is tastier & flavourful than pressure cooker method. However one pot method takes more time than pressure cooker
- method.
Mushroom Biryani Ingredients
- Mushroom : Choose Mushrooms that are fresh, white, without shrink, medium & evenly sized mushrooms. I have used the general umbrella shaped button mushrooms for Mushroom Biryani. See how to clean & cut mushrooms here. Putta Godugulu (Telugu), Kalaan (Tamil), Khumb (Hindi), Anabe (Kannada), Masaruma (Bangla) all mean one and the same Mushroom.
- Rice : Basmati Rice / long grained rice is recommended for this biryani. However alternatively you can use seeraga samba rice or sona masoori rice if you do not have stock of Basmati.
- Spice Powders : I have used Red Chilli Powder, Garam Masala Powder, Coriander Powder for making Mushroom Biryani along with ginger garlic paste. Additionally you can use Turmeric powder & Pepper Powder if you prefer them.
- Curd / Yogurt & Coconut Milk : Thick curd neutralizes the hotness of the spice powders but enhances the taste when marinated. Coconut milk elevates the taste of the Biryani.
- Tomatoes & Herbs : Tomatoes gives tanginess to the dish and are added with chopped mint leaves & coriander leaves for marinating.
- Spices : Cinnamon stick, Cloves, Bayleaf, Cardamom, Star Anise, Cumin Seeds & Fennel Seeds are seasoned in ghee / oil for Mushroom Biryani.
- Onions : Onions are sliced thin, fried to crisp and added at the final stage.
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Mushroom Biryani
Ingredients
- 1 cup basmati rice
- 200 gms mushrooms
- 2 medium sized onion sliced thin
- 1/2 cup coconut milk
- 1 and 1/2 cups water
For The Marinade:
- 1/2 cup curd
- 2 small tomatoes roughly chopped
- 1 heaped tsp ginger garlic paste
- 1 tsp red chilly powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- salt to taste
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
To temper:
- 3 tsp ghee
- 2 tbsp oil
- 1/2 inch cinnamon stick
- 2 nos cloves
- 1 small bayleaf
- 1 no cardamom
- 1 small star anise
- 1/2 tsp jeera
- 1/2 tsp fennel seeds
Instructions
- 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.
- To a large pot add 2 tbsp oil – add 2 cups roughly sliced onion.
- Fry until golden browned as shown. Remove to a bowl and set aside.
- 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 tsp ginger garlic paste,1/4 tsp turmeric powder,1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala powder and required salt.
- Mix well , marinade it and set aside.
- To the same pot add whole spices 1/2 inch cinnamon, 2 nos cloves, 1 cardamom, 1 starsnise, 1/2 tsp cumin seeds and 1/2 tsp fennel seeds.
- Add 2 tsp ghee. Now add mushroom curd mixture.
- 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.
- The mixture becomes thick as shown.
- Add basmati rice along with soaked water(1.5 cups)
- 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).
- Give a quick mix. Let it start to boil.
- 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.
- Now open. Add remaining fried onion and coriander leaves.
- Add 1 tsp ghee. Fluff the rice gently.
- Mix well but gently without breaking the rice. It may look sticky at this stage but later after sometime it becomes grain separated.
- This is after few mins and see how fluffy and grain separated the biryani looks.
- Hot flavourful tasty mushroom biryani ready!
Video
Notes
- While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
- Also cook in lowest flame to avoid burning.
- 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.
- I use India Gate – Super Basmati rice which is along grained rice and works perfectly for biryani.
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.
2.To a large pot add 2 tbsp oil – add 2 cups roughly sliced onion.
3.Fry until golden browned as shown. Remove to a bowl and set aside.
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 tsp ginger garlic paste,1/4 tsp turmeric powder,1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala powder and required salt.
5.Mix well , marinade it and set aside.
6.To the same pot add whole spices 1/2 inch cinnamon, 2 nos cloves, 1 cardamom, 1 starsnise, 1/2 tsp cumin seeds and 1/2 tsp fennel seeds.
7.Add 2 tsp ghee.
8.Now add mushroom curd mixture.
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.
10.The mixture becomes thick as shown.
11.Add basmati rice along with soaked water(1.5 cups).
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).
13.Give a quick mix. Let it start to boil.
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.
15.Now open.
16.Add remaining fried onion and coriander leaves.
17.Add 1 tsp ghee.
18.Fluff the rice gently.
19.Mix well but gently without breaking the rice.It may look sticky at this stage but later after sometime it becomes grain separated.
20.This is after few mins and see how fluffy and grain separated the biryani looks.
Hot flavourful tasty mushroom biryani ready!
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.
- I use India Gate – Super Basmati rice which is along grained rice and works perfectly for biryani.
Variations
- If you like the lemon flavour, 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 & Storing Suggestions
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.What is Mushroom Biryani?
Mushroom Biryani is a masala loaded flavourful biryani made by marinating mushrooms with spice powders & herbs and cooking it with rice, coconut milk & spices.
2.How do you 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!
3.Can I skip any of the ingredient?
If you do not have any of the spices, you can skip but not recommended to skip any of the other ingredient for the upkeep of the taste & flavours.
4.How to make Mushroom Biryani in Instant Pot?
- Using saute mode, saute the spices & onions
- Add marinated ingredients and cook for 3-5 mintues
- Add coconut milk and saute for a minute
- Add basmati rice and toss to combine with the rest of the ingredients.
- Add water till the rice gets immersed, close the lid and cook on high pressure for 5 minutes and allow the pressure to release by itself.
- Open the lid and fluff the Biryani with a ladle taking care not to break the rice.
- Mushroom Biryani ready!
5.Why is my Biryani sticky?
Addition of more water & over cooking makes the Biryani sticky. Since coconut milk & curd are added, add not more than 2 cups of water for 1 cup rice. I have tried with 1:2.5 cups ratio and it worked well too.
6.Which method is recommended – One pot or pressure cook method?
I recommend One pot Method for its taste & flavour but takes slightly more time & effort. Pressure cook method is easier,quick & flavourful.
Mushroom Biryani – Pressure cooker method
Mushroom Biryani – Yayy Finally I got to share mushroom biryani recipe.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.
Ingredients
- 1cup basmati rice
- 1cup mushroom cleaned
- 1medium sized big onion chopped lengthwise
- 2medium sized tomatoes pureed
- 2tbsp thick curd
- 2tsp ginger garlic paste
- 1 and 1/2 tsp garam masala powder
- 1/4tsp red chilli powder
- 1tsp oil
- 1tbsp ghee
- 2cups water
- saltto taste
To grind to paste
- 4tbsp coriander leaves
- 3tbsp mint leaves
- 1no green chilli
- 1/2tsp fennel seeds
To temper:
- 2nos cloves
- 1no cardamom
- 1/4inch cinnamon
- 1no bayleaf
Method
- 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.
- 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.
- 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.
- Once the masala is nicely blended with the mushrooms , add basmati rice – give a quick stir.
- 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.
Serve hot with onion raita – the best combination.
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.
Roha
Interesting and Beautiful…
Rashida Shaikh
I really like your stepwise presentations. It’s so difficult to organize everything together.
This is nice recipe with lovely clicks.
Angie's Recipes
A homey and tasty stir-fried rice. Love it!
Madhu Pravin
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!
Sharmilee! :)
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.
Veena Theagarajan
So Yummy and healthy without coconut
Great-secret-of-life.blogspot.com
Chitra
Nice recipe. i too make similarly 🙂
Spandana
Mushroom Biryani looks very good and interesting 🙂
Nice recipe.
Vimitha Anand
Flavorful one pot meal…
Prathima Rao
Delicious, royal biryani!!
Prathima Rao
Prats Corner
Vijayalakshmi Dharmaraj
so yummy n tempting sharmi…
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Nivedhanams Sowmya
that is so tempting and delicious!!!
Sowmya
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Subhie Arun
flavorful n delicious biryani!
Nandita SS
Awesome Biryani!! Very well Prepared 🙂
runnergirlinthekitchen.blogspot.com
So detailed and delicious… love the colour of the biryani!
Priya
Super flavourful and inviting dish.
Suja Manoj
Beautiful,love the presentation,makes me hungry
ANU
awesome biriyani…luv ur clicks…
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Sapthanaa Balachander (Alias) Abilashini
has come out perfectly!
divya
looks absolutely fabulous..:)
Mala
You are awesome. I dont know how I missed this site till today… will cook and eat 😀
jeyashrisuresh
Super tempting biryani, lovely pictures
indianspicemagic
This is yet another example dear…. As i said before You can start very well start your own resturant!!!!Wounderfully presented.
Shweta in the Kitchen
Mouthwatering Biryani
Blog – http://shwetainthekitchen.blogspot.com/
Facebook Page – https://www.facebook.com/ShwetaintheKitchen
Ragini Sharma
Very nice recipe…i try it soon.
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Sreedevi HA
Dear Sharmi,
I tried it yest and it was wonderful…. thank you so much for sharing such a tasty recipe… 🙂 🙂
kalyani
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
Sharmilee! :)
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.
sucheta dalvi
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?
SHARMILEE J
No no pressure cook rice along with the masalas so in total 3 whistles only.
sucheta dalvi
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?
kalyani
Thanks a lot 😉
Sajani Prashanth
HI Sharmi,
I have tried this recipe and it has always been a hit!!! Thank you so much…. 🙂
Aparnaa
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.
Jose
It was easy to make and delicious!
Jose
It was easy to make and delicious! Thanks!
சுபா
Thanks for the recipe. Biryani came out very well.. Please add some TOFU recipe's too….
Lalitha Chandramoorthy
Made it n it was utterly awesomely delicious!!!! Thank u so much!!
Ramya Ramasamy
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 !!
Renuka Ambbarees
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?
SHARMILEE J
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.
Renuka Ambbarees
Thank u mam. ..
Sowmya Sathish
Thank u mam. Tried and came out so ooooooooooooo well
Sowmya Sathish
Thank u mam. Tried and came out so ooooooooooooo well
Sowmya Sathish
Thank u mam. Came out excellent
Naziya
One cup?wats the exact measurement?one aalak s fine ryt?
SHARMILEE J
My 1 cup measures 250 ml…yes you can use ur aalaku itself…
renuka
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
renuka
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 ?
SHARMILEE J
May be you can take 30 coriander leaves and 20 mint leaves…….
vimala
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
SHARMILEE J
It depends on the cooker and rice variety too…I usually soak for 15-20mins and cook for 3-4 whistles…
Unknown
tanx 4 the recipe!!my family loved it!! itz going 2 be on my menu on nd off!!tanx and lov!! god bless!!
sathya muthu
Thanks a lot… its so yummy
Nila
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?
Sharmilee J
No curs is not an alternate for coconut milk.
Melisha noronha
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.
maheswari
May i know how to prepare tomato puree for this this mushroom biriyani recipie?
Sharmilee J
just blend roughly chopped tomatoes in a mixer jar to get puree