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mushroom biryani recipe, how to make mushroom biryani recipe

mushroom biryani recipe with step by step photos – a spicy, hot and super delicious south indian style mushroom biryani recipe.

first time we had a taste of this mushroom biryani at the pepper vine cafe during our visit in isha yoga center of sadhguru jaggi vasudev. there in tamil language this was called as as kalan biryani. what was served at the cafe was a spicy biryani. when we came back i wanted to try making the biryani at home.

i searched for the mushroom biryani recipe on the web and came across many. finally i decided to adapt the recipe from this youtube video. the original recipe is made without any oil, so good for heart patients. i made this mushroom biryani both with and without oil on separate occasions.

to be honest, i liked the one made with oil. the frying of the masala in the oil does impart a lot of taste and flavor to the biryani. below are pics of both the oil free and the oil versions of the mushroom biryani. the left pic is of the oil-free version and the right is the oil version.

after that i made this mushroom biryani many times and every time it was a winner. this is not a layered biryani. there is a layered mushroom dum biryani recipe already posted. few more recipes you can make with mushroom and rice combo are:

this is a really spicy mushroom biryani. so if you cannot tolerate spicy food, then do cut down on the ginger-garlic paste, red chili powder, green chilies, black pepper powder and garam masala powder.

this mushroom biryani recipe came very close to the one served at the isha yoga center cafe. this south indian mushroom biryani pairs very well with a kachumber or plain onion-tomato raita, as the yogurt tones down the spiciness and balances the heat of the biryani. in fact you can also serve this biryani with just plain curd/yogurt.

if you are looking for more mushroom recipes then do check mushroom pulao, palak mushroom, kadai mushroom, methi mushroom, mushroom cutlet and mushroom manchurian recipe.

mushroom biryani recipe below:

4.83 from 17 votes
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mushroom biryani recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 
spicy and hot mushroom biryani from south indian cuisine.
course: rice dish
cuisine: south indian
servings: 2
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for mushroom biryani:
  • 1 cup heaped basmati rice, 200 gms
  • 2 cups water, add more if required
  • 200 grams white button mushrooms
  • 1 medium onion, about ½ cup finely chopped onion
  • 1 medium tomato, about ½ cup tightly packed finely chopped tomatoes
  • 1 or 2 green chilies, finely chopped
  • 2 teaspoon ginger-garlic paste, about 5 to 6 garlic and 1 inch ginger crushed in a mortar-pestle
  • ¼ cup tightly packed chopped mint leaves
  • ¼ cup tightly packed chopped coriander leaves
  • 8 to 10 medium sized curry leaves
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • 1.5 teaspoons coriander powder (dhania powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • 2 to 3 tablespoons oil
  • salt as required
whole spices for mushroom biryani:
  • ¾ teaspoon cumin (cumin)
  • ¾ teaspoon fennel seeds (saunf)
  • 1 inch cinnamon (dalchini)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamoms (choti elachi)
  • 2 to 3 single strands of mace (javitri)
  • 1 small to medium tej patta
  • 1 star anise (chakri phool)
how to make recipe
preparation for mushroom biryani recipe:
  1. soak rice in enough water for 30 mins. 

  2. after 30 minutes drain the rice and keep aside.

  3. so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.
making mushroom biryani:
  1. heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.
  2. when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
  3. fry the spices till fragrant for a few seconds.
  4. then add chopped onions and saute till translucent.
  5. next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
  6. stir well. saute this mixture till the tomatoes soften.
  7. then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
  8. stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
  9. add sliced mushrooms. stir again.
  10. saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
  11. then add water. bring the mixture to a simmer.
  12. add the rice. add rest of the mint+coriander leaves. stir.
  13. season with salt. check the taste of the stock and it should taste a bit salty.
  14. cover the pan with a lid. on a low flame cook the mushroom biryani till the rice grains are cooked well and all the water is absorbed. 

  15. in case if the rice grains are not cooked and the water has dried up, then add about ¼ to ½ cup water of more if required. 

  16. you have to keep on checking the rice a couple of times to see if the water dries up or not. 

  17. once done, allow the mushroom biryani to sit for 5 minutes. then open the lid and gently fluff the rice.

  18. serve this mushroom biryani with onion-tomato raita.

recipe notes

i have made the biryani with button mushroom because thats the only variety of mushroom we get here. you can make this mushroom biryani with any variety of mushrooms.


if you are looking for more biryani recipes then do check veg biryani recipe in pressure cooker, hyderabadi veg biryani, chole biryani, paneer biryani and veg biryani recipe.

step by step mushroom biryani recipe:

1. first rinse and then soak 1 heaped cup basmati rice in enough water for 30 mins.

2. after 30 mins drain the rice and keep aside.

3. so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.

4. heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned while cooking.

5. when the oil becomes hot, add all the whole spices – fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.

6. fry the spices till fragrant for a few seconds.

7. then add chopped onions and saute till translucent.

8. next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.

9. stir well.

10. saute this mixture till the tomatoes soften.

11. then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.

12. stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.

13. add sliced mushrooms.

14. stir again.

15. saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.

16. then add water.

17. bring the mixture to a simmer.

18. add the rice.

19. add rest of the mint+coriander leaves.

20. stir.

21. season with salt. check the taste of the stock and it should taste a bit salty.

22. cover the pan with a lid. on a low flame cook the mushroom biryani till the rice grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then add about ¼ to ½ cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. depending on the size and quality of the pan, you may need to add more water while cooking the mushroom biryani.

23. once done, allow the mushroom biryani to sit for 5 minutes. then open the lid and gently fluff the rice.

24. serve this south indian mushroom biryani with onion-tomato raita.




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This post was last modified on June 5, 2017, 7:28 pm

    Categories Main CourseRice RecipesSouth Indian RecipesTamil NaduVegan Recipes