Don’t miss to check out our popular and simple chicken biryani, healthy and nutritious vegetable biryani.
About the recipe
Mushroom biryani is a simple South Indian style rice recipe and the best variation to the traditional and authentic veg biryani, where the earthy taste of mushroom combines very well with the basmati rice and aromatic spices. If you want to get something close to the chicken biryani in a veg version for your vegetarian friends, I recommend you make this mushroom biryani. Mushroom biryani is called kalan biryani in Tamil, puttagodugula biryani in Telugu, kumbh biryani in Hindi. This is also one of the best recipes for your office or school lunchbox, busy weeknight meals, potlucks, picnics, or any dinner party. I love the stovetop dum biryani method. Instant pot mushroom biryani instructions are also shared, and you can use exactly the same steps for one pot or pressure cooker method. While here, don’t forget to check out some of the best vegetarian Indian recipes for lunch, lunchbox and dinner.
Ingredients
Rice: I highly recommend using basmati rice or biryani rice to make restaurant-style biryani at home. But feel free to use jeera rice, sona masuri, or seeraga samba rice. Mushrooms: White mushrooms are what I have used, and you can use brown mushrooms and add more if required. Ghee or oil: You can add only oil for the vegan version or combine the two to make it more flavorful. Yogurt: It gives the base for your masala. If you want to make vegan mushroom biryani, use coconut cream or simply add lemon juice. Spices: You cannot skip on the whole spices while making the biryani but also make sure you don’t add too much, which will give the strong flavors and ruin your dish. Herbs: Coriander leaves and mint (pudina) are a must. If you do not have them, then skip making biryani. It will taste more like pulao. See the recipe card below for a full list of ingredients and measurements.
Mushroom dum biryani
Partially cook the rice for biryani
Nicely wash the rice in water and soak it for atleast 20 to 30 minutes. You can start cooking the rice while you prep for the biryani. Bring 3 to 4 cups of water to boil in a pot with salt. Once the water starts boiling, add the rice, cook until it is 80 % cooked. Drain the rice, uncover the pot, or spread it on a plate to cool down and remain fluffy.
Simple Mushroom Biryani
Pro Tips
I love to make restaurant-style mushroom dum biryani with basmati rice. Feel free to use seeraga samba rice, jeera rice, keema rice, or sona masuri. We prefer white button mushrooms. You can add brown cremini mushrooms or combine the two. If you love your biryani packed with mushrooms, then feel free to double the quantity. To make biryani vegan, use coconut cream or coconut milk instead of yogurt. Adjust all the spices to taste. I have not added any water while dum cooking as the water released from the mushroom and masala was sufficient for me. If you feel the masala is dry, make sure to splash some water before adding rice. If the biryani rice is uncooked after dum cooking, splash some water and cook for another 5 to 10 minutes.
Instant pot mushroom biryani
Wash and soak the basmati or any variety of rice for 20 to 30 minutes and drain them. Turn on the SAUTE mode of your IP: heat ghee and oil. Add bay leaf, cardamom seeds, cumin seeds, cinnamon, and cashews, and saute for a minute. Add chopped onions, garlic, and ginger, and saute for 5 to 6 minutes. To this, add sliced mushrooms and cook for another 2 minutes. Add yogurt, turmeric, salt, chile powder, garam masala powder, tomato, mint, coriander leaves, and green chilies, and saute for a minute. Scrape anything stuck to the bottom of your IP. Press cancel and turn off the SAUTE mode. Spread the rice over it. Do not mix. Add 1 ¼ cups of water around the pot’s sides so the rice is just immersed. Again do not mix. Garnish with fresh herbs, and drizzle one tablespoon of ghee if needed. Close the lid with a vent in the sealing position. Select the manual or PRESSURE COOK at low for 5 minutes. After the instant pot beeps, quickly release any pressure. Open the lid of your IP, and fluff the rice. Serve with raita and enjoy.
Stovetop pressure cooker method
Follow the same steps as that of the instant pot. But here, mix after adding the rice once. Pressure cook for two whistles on medium flame. Let the pressure release naturally. Fluff the rice. Serve and enjoy.
One pot mushroom biryani
Follow the exact steps given for the instant pot and stir the mixture once. Cover your pot with a lid and cook on a medium flame for 12 to 15 minutes on your stovetop. Here you may need an additional ½ cup of water than the instant pot or pressure cooker method. For one pot stovetop method, once the water is absorbed, check if the rice is cooked through thoroughly. If not, add more water and continue to cook.
Serving suggestions
Like any other biryani, even mushroom biryani tastes good when served alone, but you can serve it with yogurt salad, raita, papad, pickle, salan, etc.
Storage suggestions
Leftover mushroom biryani can be stored in an airtight conatiner in the refrigerator for 2 to 4 days. You can also freeze the mushroom biryani in a freezer bag or zip-lock bag for up to two months. Add a splash of water and reheat the biryani in the microwave or stovetop until heated through.
Make ahead instructions
Suppose you plan to take biryani for a potluck, picnic, or family get-together lunch. In that case, you can make the entire mushroom biryani ahead of time and store it in the refrigerator for 2 to 4 days. Just steam it with a splash of water and drizzle of ghee and herbs until heated. Prep the ingredients and keep them in a refrigerator a day before. If you are making mushroom dum biryani, then follow the steps until you add the rice. The biryani masala can be made ahead, cooled, and stored in an airtight conatiner for up to 2 days. Warm this before adding the par-cooked rice and dum cook for the best results.
More biryani recipes
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Recipe card
