There will be hardly anyone who does not love Biryani and this one is no exception. Mushroom biryani is so simple to prepare and tastes delicious. It can be prepared in a jiffy. Today let us learn how to make mushroom biryani using our easy mushroom biryani recipe
Wash and soak the rice for 15 minutes. Drain the water completely and keep it aside.
Slice the onions lengthwise.
Clean mushrooms and cut into big pieces. (Check out for details on how to clean mushroom in my mushroom pulao recipe)
Heat a tsp of ghee/butter in a pan and saute the drained rice. This will make the biryani more flavourful.
Heat 2 tbsp oil, saute cinnamon, cloves and cardamom, then add onions and fry well until onion turns golden brown.
Add chillies and ginger-garlic paste and saute well.
Add chopped tomatoes, mushrooms, curd, chilli powder, coriander powder and biryani masala. Saute for a few minutes.
Add mint leaves, coriander leaves, sauteed rice, 2 cups of hot water, salt needed, lemon juice and pressure cook for 3 whistles.
Wait for the pressure to subside and enjoy delicious hot Mushroom biriyani.
Note - If you are preparing the biryani in a kadai/pan, you can transfer the contents to another vessel and pressure cook for 3 whistles.
If you are preparing the biryani directly in the pressure cooker or pressure pan, after adding water (last step) close the cooker without weight. When the rice is half cooked, stir the contents and close it with weight. Simmer for 3-4 minutes and switch off the heat.
Potato gravy is nice side dish for this biryani. (my personal choice)
You might love my Easy Vegetable Biryani recipe also.
More Mushroom Recipes
Mushroom Pepper Fry
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