Padhuskitchen


Mushroom Biryani-Mushroom Biryani Recipe

by 39 Comments

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

Mushroom Biryani

How to prepare Mushroom Biryani-Mushroom Biryani


Mushroom Biryani

 Prep Time : 10 mins

 Cook Time : 30 mins 
 Serves: 2
 Recipe Category: Mushroom Recipes-Lunch/Dinner
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Basmati Rice – 1 cup
   Button mushroom – 200 grams
   Onion -2
   Green chilli – 2 slitted
   Ginger-Garlic paste – 1 tsp
   Tomato – 1
   Curd – 1 tbsp
   Coriander leaves – handful
   Mint leaves – handful
   Lemon juice – 1 tbsp
   Salt needed

   Spice Powder

   Chilli Powder – 1/2 tsp
   Coriander powder – 2 tsp
   Biryani Masala -2 tsp ( available ready made)

   For the seasoning

   Oil – 2 tbsp
   Cloves -2
   Cardamom -1
   Cinnamon -small piece

Preparation

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)

Method

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 Kurma

Mushroom Pulao

Mushroom Pepper Fry

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Reader Interactions

Comments

  22. Hi, I really like your web site. Simple and easy instructions and lovely pictures!
    Can you tell me what is the purpose of the following steps that you follow in most of your pulao/biryani recipes?

    1. Soak the rice for about 20 mins
    2. Add a tbsp of lemon juice
    3. And not mentioned in this recipe, but blanch the cauliflowers

    Thanks!

    Reply

  23. Biryani should not be mushy,rice should be cooked in such a way that each grain is separate.That is the reason we are adding lemon juice. As we are adding rice and water in the ratio 1:2 for most biryanis,we are soaking rice for 15-20 minutes, so that it will get cooked well.
    We blanch the cauliflowers always as the cauliflower we get here (In India) might rarely have 1 or 2 small green worms. To avoid risk, we blanch the cauliflowers even if it is good.
    Thanks a lot for liking my website and recipes.

    Reply

  30. Clear my doubt mam.
    1. Shall I use sona masoori rice ? if so, water ratio ? and Soaking time ?
    2. after adding water in a pressure cooker , how much time approximately it will take to half cooked ? have to keep in high flame for half cooked ?

    Thanks for ur recipe 🙂

    Reply

    • Yes, you can use sona masoori rice. Quantity of water depends on the quality and age of the rice. You can try with 1 :2 ratio (1 cup rice – 2 cups water ) first. When cooking in the cooker directly, once the water starts boiling, reduce the heat to low and cook covered. Read the second paragraph under "Notes" for cooking biryani directly in the cooker.

      Reply

  31. Hi Padhu
    Mushroom biryani came out fantastic.. Thanks for shared the recipe..
    For 4 persons, can I double the measurement given, which will give the same taste?
    Regards

    Reply

  34. I regularly follow your receipe in most of my dishes, it came out well. Thanks for your healthy and simple guides. Can you please give me the suggestion for making biryani without biryani powder

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *