Mushroom Biryani Recipe
Mushroom biryani is a one pot flavorful rice dish made with rice, biryani spices, mushrooms & herbs. It turns out so flavorful & delicious that you don't need any side dish other than a simple raita. Instructions included for stovetop & Instant pot.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 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)
Whole spices to temper (or omit to use more garam masala)
- 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)
Liquid (use any one)
- 2 cups water to cook in pot
- 1¼ cups water to cook in Instant pot
- 1¾ cups water to cook in stovetop pressure cooker
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 478kcal | Carbohydrates: 87g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 561mg | Fiber: 5g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 3mg
