Mushroom Biryani is a spicy, aromatic one pot meal that is prepared by cooking mushroom with basmati rice & spices. Mushroom Biryani is a tasty one pot meal relished with raita commonly on weekends and on special occasions. Learn to make Mushroom Biryani Recipe with step by step pictures and 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 flavorful, aromatic dish made by marinating mushrooms with spice powders and cooking it with rice, coconut milk & spices. The taste of this Mushroom Biryani lingers till the next special meal!
Mushroom Biryani has become popular in hotels and restaurants now as it is one of the dishes that can compensate for non-veg. So whenever there are festive traditional days the most popular order at hotels will be this mushroom biryani.
Mushroom Biryani is quicker than most of the other biryani 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.
Mushroom is called by different names in different languages : Putta Godugulu (Telugu), Kalaan (Tamil), Khumb (Hindi), Anabe (Kannada), Masaruma (Bangla) all mean one and the same Mushroom.
Mushroom Biryani find its place in our menu once a month for a weekend lunch along with raita. This 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 Video
Mushroom Biryani Recipe (3 ways)
For all the 3 methods I recommend soaking basmati rice for at least 30 minutes.Soaking helps in cooking faster, gives soft grain separated rice.
- 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 Cooker Method – For the same recipe you can make it in pressure cooker. After rice and water is added pressure cook for 2 whistles. Once pressure releases open and fluff the rice.
- Instant Pot Method – First set saute mode for 15 minutes. Using saute mode, saute the spices & onions. Add marinated ingredients and cook for few minutes. Add coconut milk and saute for a minute Add basmati rice along with water – combine with the rest of the ingredients. Close the lid and set to pressure cook mode on high pressure for 5 minutes and allow the pressure to release by itself. Open and fluff the biryani.
Mushroom Biryani cooked in one pot method is tastier & flavorful than pressure cooker and instant pot method. However one pot method takes more time than pressure cooker and instant pot.
Similar Recipes
Mushroom Biryani Ingredients
- Mushroom – Choose Mushrooms that are fresh, white, without shrink, medium & evenly sized mushrooms. I have used button mushrooms – See how to clean & cut mushrooms here.
- Rice – Basmati Rice / long grained rice is recommended for this biryani. However alternatively you can use seeraga samba rice or sona masoori rice.
- Spice Powders – I have used turmeric powder, red chilli powder, garam masala powder, coriander powder along with ginger garlic paste.
- Curd / Yogurt – Thick curd neutralizes the hotness of the spice powders.
- Coconut Milk – Coconut milk elevates the taste of the biryani.
- Onions – Onions are sliced thin, fried to crisp and added at the final stage.
- Tomatoes & Herbs – Tomatoes gives tanginess to the dish and are added with chopped mint leaves & coriander leaves for flavor while marinating.
- Spices – Cinnamon stick, cloves, bay leaf, cardamom, star anise, cumin seeds & fennel seeds are seasoned in ghee / oil.
How to make 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 tablespoon 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 teaspoon ginger garlic paste,1/4 teaspoon turmeric powder,1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon 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 cloves, 1 cardamom, 1 star anise, 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds.
7.Add 2 teaspoon 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 teaspoon 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 flavorful 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.
Variations
- If you like the lemon flavor, 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 & Storage
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.How to 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!
2.Why is my biryani sticky and mushy?
Addition of more water & over cooking makes the biryani sticky. Since coconut milk & curd are added, add not more than 2 cups of liquid measure including coconut milk for 1 cup rice.
3.Which method is recommended – One pot or pressure cook or instant pot method?
I recommend One pot Method for its taste & flavor but takes slightly more time & effort. Pressure cooker and Instant pot method is easy and quick.
If you have any more questions about this Mushroom Biryani Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mushroom Biryani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mushroom Biryani | Mushroom Biryani Recipe
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 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- salt to taste
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
To temper:
- 3 teaspoon ghee
- 2 tablespoon oil
- 1/2 inch cinnamon stick
- 2 nos cloves
- 1 small bayleaf
- 1 no cardamom
- 1 small star anise
- 1/2 teaspoon jeera
- 1/2 teaspoon 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 tablespoon 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 teaspoon ginger garlic paste,1/4 teaspoon turmeric powder,1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon 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 teaspoon cumin seeds and 1/2 teaspoon fennel seeds.
- Add 2 teaspoon 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 teaspoon 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.
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
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…
Nivedhanams Sowmya
that is so tempting and delicious!!!
Subhie Arun
flavorful n delicious biryani!
Nandita SS
Awesome Biryani!! Very well Prepared 🙂
runnergirl
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…
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
Ragini Sharma
Very nice recipe…i try it soon.
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