This Restaurant Style Mushroom Biryani is a dum style veg version of Biryani. It has delicious layers of flavored rice and mushroom masala topped with fried onions. Here is how to make it.
About This Recipe
Mushroom Biryani is a delicious Indian rice dish where the layers of rice, mushroom masala, and fried onions do its magic.
The rice is cooked along with spices such as cloves, cardamom, and black pepper that makes it flavourful. It is cooked in ghee, which gives it a distinct aroma.
The layers of this fragrant rice are topped with Mushroom Masala, where the mushroom is cooked along with whole spices, garlic, ginger, onion, tomatoes, and everyday spices.
The layers of rice and mushroom masala are topped with fried onions, coriander leaves, cashews, and saffron-infused milk, which makes this Biryani even more irresistible.
You can also seal the pan with a dough and cook it on dum till the rice is properly cooked.
This Mushroom Biryani is a delicious veg treat for your weekend meals along with a flavourful Raita and a papad on the side.
This Mushroom Biryani is,
- Lip Smacking
- Easy & Quick
- A vegetarian delight
- Loaded with Mushroom goodness
- Perfect for special meals
For the flavored Rice – To make this Biryani, we will flavor the rice with ghee, whole spices, lemon juice, and salt.
When it comes to whole spices, we will use cloves, black cardamom, and black pepper. These spices add a nice subtle flavor in the par-cooked rice.
For the Mushroom Masala – To make the spicy Mushroom Masala for biryani, we will need ghee, whole spices, onion, ginger garlic paste, green chili, spice powders, mushrooms, and fresh coriander.
In whole spices, we will use cloves, black pepper, black pepper, and cinnamon stick that will release a nice flavor and aroma when added to hot oil.
To enhance the taste of the mushroom masala further, we will use some of the basic spice powders such as coriander powder, red chili powder, salt, and turmeric powder.
You can use any mushrooms. Here, I have use button mushrooms, as they are easily available.
You can adjust the amount of green chillies, as per the spice you want.
Toppings – Once the rice and mushroom masala is layered, then it is topped with fried onions, cashew nuts, saffron-infused with milk, and fresh coriander leaves.
Fried Onions or Barista can be prepared beforehand and stored so that it comes in handy when needed. Here is how to make it – Fried Onions.
Cashews add a nice crunch, and saffron-infused milk adds a nice yellow color to the Biryani.
Step By Step Recipe
For the Rice:
Wash the rice and soak in water for 20 minutes.
Add ghee in a pan.
Add cloves, black cardamom and black pepper and fry for a minute.
Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt.
Cover the pan and cook the rice on low heat until it is ¾ th done. Remove the pan from heat and keep aside.
For the Mushroom Masala:
Heat oil and ghee in a heavy bottom pan. Add cloves, black pepper, black pepper, and cinnamon stick and fry them for a few seconds.
Add onions and green chilli and fry until onions are browned.
Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone.
Add coriander powder, red chili powder, salt, and turmeric powder and fry for 1-2 minutes. Add a tbsp of water if required.
Now add mushrooms and cover the pan and cook till they are done.
Remove the cover and fry the mushroom till all the water has reduced. Add fresh coriander and mix well.
Transfer the partially cooked rice over the mushroom and spread evenly.
Sprinkle fried onions, cashew nuts, saffron milk and coriander on top.
Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes.
Fluff the biryani gently using a fork. Serve hot.
Frequently Asked Questions
To make Mushroom Biryani in a pressure cooker, firstly cook the mushroom masala as given below in the cooker itself.
Boil the rice partially with the whole spices in a saucepan and keep it aside. Now top the mushroom masala with cooked rice in a pressure cooker.
Garnish it with fried onions, coriander leaves, cashews, and saffron-infused milk. Close the cooker with the lid, and pressure cook it on a low flame or sim for 20 to 25 minutes. Once you are ready to serve, fluff up the rice using a fork, and serve hot.
To cook the biryani in a rice cooker, firstly cook the mushroom masala in a heavy-bottomed pan. Keep it aside. Boil the rice partially with the whole spices and keep it aside.
Now add a little ghee in the rice cooker and add the partially cooked rice. Top it with a layer of mushroom masala. Then top it with fried onions, coriander leaves, cashews, and saffron-infused milk.
Let it cook for about 15 to 20 minutes in the rice cooker. Once the rice is properly cooked, fluff up the rice using a fork, and serve hot.
How to make Kerala Style Mushroom Biryani?
You can also make a Kerala Style Mushroom Biryani, by just adding coconut milk in the mushroom masala and using coconut oil instead of ghee.
Coconut milk adds a delicious flavor in the biryani, which makes it slightly different from other Biryani recipes and adds that South Indian touch to it.
Once the onion-tomato masala is cooked, add in ½ cup coconut milk and let it cook for another 3 to 5 minutes. Other than mushrooms, you can even add potatoes and green peas in Mushroom Biryani.
I prefer to use Long Grain Basmati Rice to make this Mushroom Biryani, as they turn out fluffy and flavourful.
For a healthy version, you can also use Quinoa, Brown Rice, or Couscous in place of White Rice to prepare this Biryani.
To make it vegan, you can avoid adding ghee and use vegetable oil or olive oil instead. Also in saffron-infused milk, you can use almond milk instead of dairy milk. All the other ingredients used to make this Biryani are vegan friendly.
Mushroom Biryani will last in the fridge for a good 3 to 4 days when stored in an airtight container.
If you are making it in big quantity, make sure that you reheat only the amount you want to serve. Heating the entire Biryani, again and again, will decrease it’s shelve life.
If you feel it has become a little dry, sprinkle a little water and mix it well while reheating.
There are many side dish for biryani which go very well with this dish.
You can even serve a Mirch Ka Salan or any other Salan on the side along with raita and biryani.
It also tastes great with Hyderabadi Bagara Baingan, try it and let me know how you liked it?
Pro Tips By Neha
Soak the rice for 20 to 30 minutes before preparing, it will result in fluffy and separate rice in the biryani.
Use white button mushrooms for this Biryani, as they are perfectly sized and also easily available.
Make the Mushroom Biryani in ghee for a rich and delicious taste.
You can adjust the amount of spices as per your taste.
If you like to pack it with mushrooms, you can increase the amount of mushrooms in the Biryani.
Prepare fried onions beforehand and store in the fridge in an air tight container for about a month.
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Mushroom Biryani Recipe
- 2 cups Basmati rice
- 2 tbsp Ghee
- 3-4 Cloves
- 1 Black cardamom
- 3-4 Black pepper corn
- Salt to taste
- 1 tsp Lemon Juice
For the mushroom masala
- 2 tbsp Oil
- 1 tbsp Ghee
- 2 Cloves
- 3-4 Black pepper corn
- 2 Black cardamom
- 1 inch Cinnamon stick
- 1 cup Onion (sliced)
- 3-4 Green chili (slit into half)
- 1 tsp Ginger garlic paste
- 2 tsp Coriander powder
- ½ tsp Red chili powder
- Salt to taste
- ½ tsp Turmeric powder
- 200 gms Mushroom (sliced)
- 2 tbsp Fresh coriander (chopped)
- ½ cup Fried Onion
- 5-6 Cashew nuts (fried)
- 1 pinch Saffron (soaked in 1 tbsp milk)
- 1 tsp Coriander leaves (chopped)
For the rice
- Wash the rice and soak in water for 20 minutes.
- Add ghee in a pan.
- Add cloves, black cardamom and black pepper and fry for a minute.
- Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt.
- Cover the pan and cook the rice on low heat until it is ¾ th done. Remove the pan from heat and keep aside.
- Remove the pan from heat and keep aside.
For the mushroom masala
- Heat oil and ghee in a heavy bottom pan.
- Add cloves, black pepper, black pepper and cinnamon stick and fry them for a few seconds.
- Add onions and green chilli and fry until onions are browned.
- Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone.
- Add coriander powder, red chilli powder, salt and turmeric powder and fry for 1-2 minutes.
- Add a tbsp of water if required.
- Now add mushrooms and cover the pan and cook till they are done.
- Remove the cover and fry the mushroom till all the water has reduced.
- Add fresh coriander and mix well
- Transfer the partially cooked rice over the mushroom and spread evenly.
- Sprinkle fried onions, cashew nuts, saffron milk and coriander on top.
- Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes.
- Fluff the biryani gently using a fork.
- Serve hot.