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RECIPE FOR MUSHROOM BIRYANI

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.

Yummy Mushroom Biryani is ready to serve hot.

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.

Yummy Mushroom Biryani is ready to serve hot.

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.

Delicious and yummy Mushroom Biryani is ready to serve hot.

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.

Chettinad Chicken Biryani

Lucknowi Chicken Biryani

Thalappakatti Biryani

Pulao Recipes

Many More…

Do give it a try and enjoy your blessed lunchtime with yummy main course menus.

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Mushroom Biryani

Harini Vino
This one-pot Mushroom Biryani is the spicy and delicious flavoured rice that goes amazing with Onion Raitha and Pappad. This also serves as a lunch box recipe.
Prep Time 15 mins
Cook Time 30 mins
Rice soaking time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 344 kcal

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.
Keyword Mushroom Biryani, Recipe for Mushroom Biryani

PICTURE REPRESENTATION FOR MAKING MUSHROOM BIRYANI RECIPE

TO MAKE BIRYANI MASALA PASTE

Have grated coconut, red chillies and ginger-garlic 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.

Add grated coconut, red chillies and ginger-garlic paste into the mixer jar.

TO MAKE MUSHROOM BIRYANI

Assemble all the ingredients together and keep them ready.

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.

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.

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 chopped onions. Saute them until they turn golden brown.

Add the ground masala paste and saute them until the raw smell goes off.

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 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 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 spices.

Add chopped mushrooms. Saute them until the mushroom releases its water.

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 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.

Add rice and give it a gentle mix. Mushroom Biryani is on making.

Close the pressure cooker and cook for 1 whistle.

Close the pressure cooker and cook for 1 whistle. Spicy Mushroom Biryani Recipe is getting ready.

Once the pressure is released, gently open the cooker and give a mix so that the masala will spread evenly.

tada.  Spicy Mushroom Biryani Recipe is ready to serve hot.

Spicy Mushroom Biryani is ready to serve hot.

Spicy Mushroom Biryani is ready to serve hot.

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