Mushroom Biryani

This one’s for anyone who loves a traditional Biryani, expect its vegetarian! The meaty texture of the mushrooms are the perfect substitute for meat, making this dish a seamless alternative.

Print Recipe

Mushroom Biryani

This one's for anyone who loves a traditional Biryani, expect its vegetarian! The meaty texture of the mushrooms are the perfect substitute for meat, making this dish a seamless alternative.

Course: Main Course

Cuisine: Indian

Servings: 6

Ingredients

• 2 cups Basmati rice
• 3 cups mushrooms (quartered)
• 1 cup onion (thinly sliced)
• 1 tomato (pureed)
• 2 inch ginger
• 6 cloves garlic
• 6 green chilies (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 2 tsp coriander powder
• 3 tbsp biryani masala (I used Shan Sindhi Biryani Masala powder)
• 2 tbsp mint (chopped)
• 2 tbsp cilantro (chopped)
• ¼ cup coconut milk (optional)
• 2 bay leaf
• 4 cloves
• 2 inch cinnamon stick
• 1 tsp cumin seeds
• 1 cardamom
• 3 tbsp oil
• 1 tbsp butter (optional, you can use 1 more tbsp of oil instead)
• 3 cups water
• salt to taste

Instructions

• Wash Basmati rice in a mixing bowl and soak in water for at least half an hour.
• Add ginger, garlic, and green chilies to a food processor. Chop together and set aside when done.
• Add oil and butter (if using) to a heavy bottom pan. Once hot, add cumin seeds, bay leaves, cardamom, cloves, and the cinnamon stick.
• Once aromatic, add onions and sauté for 2-3 minutes. The raw smell should fade.
• Next, add chopped garlic, ginger, and green chilies and sauté for 1 minute.
• Then, add the pureed tomatoes and mix well. Cook for 1 minute.
• Add chopped mushrooms and sauté for 3-4 minutes.
• Mix in turmeric powder, chili powder, coriander powder, and biryani masala powder. Cook for 2 minutes.
• Add chopped mint and cilantro. Pour in coconut milk, if using, and cook for 2 minutes. If not using coconut milk, add additional water if needed.
• Strain water from the soaked rice and add to the pan. Mix well and cook for 2 minutes.
• Add 3 cups of warm or hot water to the pan and let it boil. Add salt to taste.
• Cover the pan with aluminum foil and close with the lid. Cook on medium flame for 5-6 minutes. The rice should be fully cooked.
• Let the rice sit for 10 minutes with the lid on.
• After 10 minutes, fluff the rice with a fork and serve hot with raitha.

• See below for additional varieties or sides that go well with this dish.
  • Other Rice varieties