Mushroom Biryani


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Mushroom biryani made at home using freshly available spices in a tasty and easy way.Its no less than the biryani made at restaurants.

Ingredients:-  ( Serve 3 )

  • 2 cup Basmati rice
  • 300 gm Button mushrooms
  • 3 tbsp Ghee
  • 2 Onion
  • 1 tsp Ginger paste / Adrakh
  • 1 tsp Garlic 0paste / Lasan
  • Salt to taste
  • 1/4 tsp Chilli paste
  • 1 tsp Caraway seeds / Shahi zeera
  • 1/4 tsp Black cardamom / Badi Elachi
  • 1/4 tsp Green cardamom / Hari Elachi
  • 1/4 tsp Turmeric / Haldi
  • 3 strands Mace / Javitri
  • 1/2 tsp Cumin powder / Zeera powder
  • 1/4 tsp Pepper
  • 1/2 tsp Cinnamon powder / Dalchini
  • 1/2 tsp Garam masala
  • 1/4 tsp Cloves powder
  • 2 Tomatoes / Tamatar
  • 1+1/2 tbsp Dry Fenugreek / Kasoori methi
  • 1 tbsp Dry or Fresh finely chopped Mint leaves / Pudena
  • 1/2 cup Curd / Dahi
  • 1 tsp Screwpine or Pandanus water Kevda Jal


  • 5 cup Water
  • 1 Anistar / Chakra Phoolan
  • 3 Bayleaves / Taaj patta
  • 1 tsp Salt


  1. Rinse rice couple of times and keep it soaked in 2 cup Water for about an hour.
  2. Also rinse couple of times in warm water and then cut them into half.
  3. In a pressure cooker heat 2 tablespoons of ghee and then add chopped Onions.Sauté till translucent over medium.
  4. And then add Ginger-Garlic paste,continue sauting over low for just 30 seconds.
  5. Next drop in Mushrooms,sauté over medium for about 5 minutes adding Salt.
  6. Now keeping heat to low add all the spices.Roast for about 30 seconds.
  7. Add chopped Tomatoes and cook over medium to high heat till Tomatoes turn tender.
  8. Next we are going to add Fenugreek leaves and Mint leaves.Continue sauting over low for about 30 seconds.
  9. Add curd over low heat and let it cook for couple of minutes before putting off the stove.
  10. On the other side to cook rice,boil 3 cups of Water adding all the ingredients.
  11. Then add the soaked rice and let it cook till you are able to brake rice between your two fingers but it feels still raw.
  12. Now at this point strain out the water and spread the rice.
  13. Add it into the made mushroom masala.Mix with a light hand and then add a tablespoon of ghee along with screwpine water.
  14. Close the pressure cooker and cook it for about 30 minutes over medium-high heat making a Bain Marie.
  15. When your rice gets soft,your Biryani is ready.

Tips :

  • Instead of Bain Marie, keep pressure cooker over a Tawa / Griddle and cook over low-medium for 10-15 minutes.
  • Using Bain Marie method you are suppose to add more water in the water filled vessel,as it might get evaporated while cooking.

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