Mushroom Biryani Recipe with Step by Step Instructions and Pictures are given here.
Mushroom Biryani recipe is one of the flavorful biryani varieties that are served in Indian Restaurants. An edible mushroom that is grown in factories or at our homes directly is used for Mushroom Biryani. I used store-bought mushrooms for this biryani but if you have home-grown mushrooms, they are well and good. Furthermore, mushrooms are a good source of proteins and immunity boosters. So you can feed mushrooms based dishes for your children as well.
This one-pot Mushroom Biryani is one of my favourite dishes that I always wanted to try in my kitchen. When I went shopping, fortunately, I found mushrooms there and finally I fulfilled my desire. This is my first attempt and I am so glad that it came out well for me. It tastes delicious as hotel Mushroom Biryani. There are many methods of making Biryani when I googled the recipe. But I don’t want to mix all of them here so I made my unique method to cook the mushroom biryani that I usually use for veg pulao and so on.
In this Mushroom Biryani, I have used Basmati Rice that is soaked for 30 mins. If you have Seeraga Samba rice, you can use them as well. Also, I have made a special biryani masala paste that gives an amazing taste to the biryani and skipped adding coriander and mint leaves due to shortage. But when you are making the masala paste, add a few chopped coriander leaves and mint leaves. I have made it a bit spicy biryani but you can adjust the spices as per your taste.
Moreover, cooking Mushroom Biryani is not a tough task so you can make this biryani when you have guests at home for lunch. This goes amazing with Onion Raitha, Pappad and pickle. Hope you will try out this recipe and let me know how it turns out for you.
SOME OF THE BIRYANI RECIPES & RICE VARIETIES.
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Mushroom Biryani
Equipment
- Pressure Cooker
Ingredients
TO MAKE BIRYANI MASALA PASTE
- 3 Red Chillies
- 1 ½ tbsp Grated Coconut
- 1 tbsp Ginger garlic paste
TO MAKE BIRYANI
- 1 cup Basmati Rice
- 12 to 15 Mushrooms Sliced or cut into pieces
- 3 medium-sized Onions Finely Chopped
- 2 Tomatoes Finely Chopped
- Ground Biryani masala paste
- 2 Green Chillies
- 2 tbsp Coriander Leaves
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- 1 Bay Leaf
- 3 Cardamom Pods
- 1 Star Anise
- 3 Cloves
- 1 inch Cinnamon stick
- 3 tbsp Coconut Oil for cooking
- 2 tbsp Ghee for cooking
- Few chopped coriander & mint leaves
- Salt to Taste
Instructions
TO MAKE BIRYANI MASALA PASTE
- Add grated coconut, red chillies and ginger-garlic paste into the mixer jar.
- Add a little bit of water and grind them into a smooth paste. Keep it aside.
TO MAKE MUSHROOM BIRYANI
- Soak the basmati rice for 30 mins before cooking so that the rice will become long-grain after cooking.
- Heat oil and ghee in a pressure cooker. Add whole spices such as bay leaves, cloves, cardamom, star anise and cinnamon sticks. Let it sizzle.
- Add chopped onions and saute them until they turn golden brown.
- Add the ground masala paste and saute them until the raw smell goes off.
- Add chopped tomato and saute them until they turn mushy.
- Add green chillies and saute them for a few mins.
- Add all the spices and saute them until the raw smell goes off. Keep the flame on medium so that the masala does not get burnt.
- Add chopped mushrooms and saute them until the mushroom releases its water.
- Add 1.5 cups of water and bring it to a boil. Season it with salt. Let the water be a bit salty.
- Add rice and give it a gentle mix.
- Close the pressure cooker and cook for 1 whistle.
- Once the pressure is released, gently open the cooker and gently mix the rice.
- Spicy Mushroom Biryani is ready to serve hot.
Notes
- While grinding biryani masala paste, you can add a few coriander and mint leaves as well.
- Instead of ginger-garlic paste, you can add a few ginger pieces and garlic cloves as well.
- I have added 3 red chillies and 2 green chillies but you can adjust the spice level according to your taste.
PICTURE REPRESENTATION FOR MAKING MUSHROOM BIRYANI RECIPE
TO MAKE BIRYANI MASALA PASTE
Have grated coconut, red chillies and ginger-garlic paste.
Add a little bit of water and grind them into a smooth paste. Keep it aside.
TO MAKE MUSHROOM BIRYANI
Assemble all the ingredients together and keep them ready.
Soak the basmati rice for 30 mins before cooking so that the rice will become long-grain after cooking.
Heat oil and ghee in a pressure cooker. Add whole spices such as bay leaves, cloves, cardamom, star anise and cinnamon sticks. Let it sizzle.
Add chopped onions. Saute them until they turn golden brown.
Add the ground masala paste and saute them until the raw smell goes off.
Add chopped tomato. Saute them until they turn mushy so that we do not find any tomato chunks in the biryani.
Add green chillies and saute them for a few mins.
Add all the spices and saute them until the raw smell goes off. Keep the flame on medium so that the masala does not get burnt.
Add chopped mushrooms. Saute them until the mushroom releases its water.
Add 1.5 cups of water and bring it to a boil. Season it with salt. Let the water be a bit salty.
Add rice and give it a gentle mix.
Close the pressure cooker and cook for 1 whistle.
Once the pressure is released, gently open the cooker and give a mix so that the masala will spread evenly.
Spicy Mushroom Biryani is ready to serve hot.
