Mushroom Biryani

Mushroom Biryani is a delicious easy one pot dish. Mushroom Biryani Recipe with step by step pictures for easy understanding and reference.

Mushroom Biryani is one of the popular dishes in restaurants. It is an absolute treat for mushroom lovers.

About Mushroom Biryani

Mushroom Biryani is a great one pot meal for lunch.Any biryani you name it, he will have a wide smile in his face, hubby loves biryani so much so I love to try different biryani recipes.This mushroom biryani recipe is easy and quick with no grinding just marinade add the ingredients and cook in pan, no pressure cooker needed too.I made it for on a Sunday for lunch and that was a special lunch for us, as all of us loved it.The biryani tastes good on its own but we had onion raita for accompaniment.

More mushroom recipes here

Mushroom Biryani 2 ways

• One pot
• Pressure Cooker Method

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Mushroom Biryani

Mushroom Biryani a flavourful biryani with chettinad spices.

Course Lunch

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 1 cup basmati rice
• 150 gms mushrooms
• 1 big onion sliced thin
• 1/2 cup coconut milk
• 2 cups water

For The Marinade:

• 1/3 cup curd
• 2 nos tomatoes roughly chopped
• 1 heaped tsp ginger garlic paste
• 1/2 tsp red chilly powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• salt to taste
• 1/4 cup mint leaves
• 1/4 cup coriander leaves

For The Seasoning:

• 1 tbsp ghee
• 1 tbsp oil
• 1/2 inch cinnamon stick
• 2 nos cloves
• 1/2 no bayleaf
• 1 no cardamom
• 1 no star anise
• 1/2 tsp jeera
• 1/2 tsp fennel seeds

Instructions

• In a mixing bowl, add the ingredients listed under ‘for the marinade’ along with mushroom.
• Mix well and marinade , I forgot to add ginger garlic paste so added it finally and let it to marinade,Set aside.In a pan add sliced onions and fry till dark brown and crispy,Set aside.
• Soak basmati rice for 30mins,Set aside.Now get ready with your spices to temper.In a pan heat oil + ghee(just reserve a tsp and add) – add the spices and let it splutter.
• By now the mushrooms would have let out water in the marinade, add it to the pan and let it boil and cook for 5mins in low flame.Now add coconut milk.
• Drain water from basmati rice and add it.Mix well.Add required salt.
• Add water and cook covered for 10-15mins or until the water is fully absorbed by the rice and cooked fully.Now keep closed and undisturbed for another 15mins.Then fluff it up, add fried onions and mix it.Take care not to break the rice while mixing.
• Garnish with coriander leaves while serving.Serve hot with onion raita!

Notes

• You can use the same recipe for veg biryani too.
• While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
• You can use 2 tbsp coconut milk / curd while sauteing the veggies for extra flavour.

How to make Mushroom Biryani

1. In a mixing bowl, add the ingredients listed under ‘for the marinade’ along with mushroom.
2. Mix well and marinade , I forgot to add ginger garlic paste so added it finally and let it to marinade,Set aside.In a pan add sliced onions and fry till dark brown and crispy,Set aside.
   
3. Soak basmati rice for 30mins,Set aside.Now get ready with your spices to temper.In a pan heat oil + ghee(just reserve a tsp and add) – add the spices and let it splutter.
   
4. By now the mushrooms would have let out water in the marinade, add it to the pan and let it boil and cook for 5mins in low flame.Now add coconut milk.
   
5. Drain water from basmati rice and add it.Mix well.Add required salt.
6. Add water and cook covered for 10-15mins or until the water is fully absorbed by the rice and cooked fully.Now keep closed and undisturbed for another 15mins.Then fluff it up, add fried onions and mix it.Take care not to break the rice while mixing.
   

Garnish with coriander leaves while serving.Serve hot with onion raita!

Expert Tips

• You can use the same recipe for veg biryani too.
• While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
• You can use 2 tbsp coconut milk / curd while sauteing the veggies for extra flavour.

Mushroom Biryani – Pressure cooker method

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.

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

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.
   
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.
   
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.
   
4. Once the masala is nicely blended with the mushrooms , add basmati rice – give a quick stir.
   
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.
   

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.

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