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Mushroom Biryani

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Looking for a flavorful, no-fuss dinner? This Mushroom Biryani has you covered! Packed with tender mushrooms, fragrant basmati rice, and warming spices, it’s a one-pot wonder that’s perfect for weeknights or special occasions. And the best part? It’s vegan-friendly and seriously delicious!

Ingredients

Scale

For the Rice:

  • 1 1/3 cup basmati rice (rinsed and soaked for 15 minutes)

For the Base:

  • 2 teaspoons oil
  • ½ teaspoon cumin seeds
  • 2 bay leaves
  • 3 cloves
  • 3 green cardamom pods (lightly cracked)
  • 1 cinnamon stick
  • 1 black cardamom (optional)
  • 3 tablespoons cashews
  • 1 medium onion, thinly sliced

For the Mushrooms:

  • 1 tablespoon ginger garlic paste
  • ½ teaspoon turmeric powder
  • 1½ teaspoons Kashmiri chili powder (or paprika for less heat)
  • 1½ teaspoons garam masala
  • ¾ teaspoon salt (divided)
  • 8–10 ounces mushrooms (quartered or sliced)
  • 1½ cups water
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped mint (optional)
  • ¼ cup non-dairy yogurt (or regular yogurt if preferred)

Toppings:

  • Lemon juice and chili flakes

Instructions

1. Prep the Rice

Rinse the rice until the water runs clear—it helps prevent clumping! Soak it in water for about 15 minutes, then drain and set aside.

2. Sauté the Spices

Heat oil in your Instant Pot (or a heavy-bottomed pot). Add cumin seeds, bay leaves, cloves, cardamom pods, cinnamon, and black cardamom (if using). Let them sizzle for 30 seconds—it’ll smell incredible!

Toss in the cashews and sauté until golden brown. Scoop half of them out to use as garnish later.

Next, add the sliced onions with a pinch of salt. Cook until they’re deep golden brown (about 5 minutes). Remove half for garnish.

3. Build the Masala

Add the ginger garlic paste and sauté for about a minute until it smells amazing (no raw bits, please!). Stir in the turmeric, chili powder, garam masala, and yogurt. Mix until you have a thick, vibrant masala.

Add the mushrooms and ½ teaspoon salt. Cook for 2–3 minutes. They’ll release some juices but still keep their texture.

4. Layer in the Rice

Spread the soaked, drained rice evenly on top of the mushroom base—don’t stir! Sprinkle the remaining salt over the rice.

Pour the water gently over everything and top it with cilantro and mint. Keep the layers intact for the perfect biryani texture.

5. Cook to Perfection

If using an Instant Pot:

  • Pressure cook on high for 9 minutes, then let the pressure release naturally for 7 minutes. Quick release any remaining pressure.

If using a stovetop:

  • Cover and cook on low heat for about 20 minutes until the rice is fully cooked.

6. Fluff & Serve

Gently fluff the biryani with a fork—don’t squash those beautiful rice grains! Sprinkle the reserved onions, cashews, lemon juice, and chili flakes on top. Serve hot.

Notes

Tips for Success

  • Choose the right rice: Basmati works best for separating grains.
  • Don’t overcook mushrooms: Keep them firm for the best texture.
  • Deglaze as needed: A splash of water during sautéing can prevent anything from sticking or burning.

Serving Suggestions

Pair your biryani with:

  • A simple cucumber raita or plain yogurt for a cooling contrast.
  • Grilled tofu or paneer for extra protein.

Storing Leftovers

  • Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water to maintain the moisture.
  • Freeze for up to a month. Thaw in the fridge overnight before reheating.

Find it online: https://indianrecipe.info/mushroom-biryani/