pressure cooker mushroom biryani recipe

mushroom biryani recipe in pressure cooker – easy and delicious recipe of mushroom biryani in pressure cooker with step by step photos. the mushroom biryani has dum cooked flavors and is adapted from the veg biryani recipe in pressure recipe. two more such recipes are south indian biryani in pressure cooker and paneer biryani in pressure cooker.

mushrooms are easily available in most indian metro cities. being rich in protein, i do include them once or twice a week in the lunch menu. so far i have shared many mushroom recipes on the blog. this is the sixth mushroom biryani recipe on the blog. other five are:

  1. dindigul veg biryani
  2. spicy mushroom biryani
  3. chettinad mushroom biryani
  4. veg dum mushroom biryani
  5. ambur biryani recipe with mushrooms

this mushroom biryani does not take much effort and time to prepare. you just need to soak the rice, brown the onions, marinate the mushrooms and then cook everything. there is no need to cook the rice or mushrooms separately. in the biryani recipe, i have added dry fruits, but you can skip them.

for the marination, i have used fresh curd. you can even use thick coconut milk. i make these biryanis with both coconut milk and curd. both ways the biryanis tastes good.

serve mushroom biryani with a side salad or raita.

if you are looking more biryani recipes then do check  kuska biryani, south indian veg biryani, restaurant style veg dum biryani, awadhi biryani and hyderabadi vegetable biryani recipe.

pressure cooker mushroom biryani recipe card:

mushroom biryani recipe in pressure cooker
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mushroom biryani recipe in pressure cooker

easy and delicious mushroom biryani recipe in pressure cooker with step by step photos.

course main course
cuisine north indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 2
author dassana amit

ingredients (1 cup = 250 ml)

for soaking & marinating rice:

  • 200 grams basmati rice OR 1 heaped cup basmati rice
  • 1.25 cups water for soaking rice
  • ¼ teaspoon ghee or oil
  • teaspoon salt
  • 1 pinch of garam masala OR ⅛ teaspoon garam masala

for mushroom marination:

  • 200 grams mushrooms OR 2 cups chopped mushrooms
  • ½ cup curd (dahi or yogurt)
  • ¼ cup coriander leaves (dhania patta)
  • 2 tablespoons chopped mint leaves (pudina patta)
  • ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon biryani masala powder OR garam masala powder
  • salt as required

whole garam masala for mushroom biryani:

  • ½ teaspoon shahi jeera (caraway seeds)
  • 1 small to medium tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • 1 to 2 single strands of mace (javitri)
  • 2 to 3 green cardamom (choti elaichi or hari elaichi)

other ingredients for mushroom biryani:

  • 3 tablespoons ghee or oil
  • 160 grams onions OR 2 medium to large onions
  • 10 to 12 cashews (kaju)
  • ½ tablespoon raisins (kishmish)
  • 1 teaspoon rose water - optional
  • 1 teaspoon kewra water - optional
  • 1 pinch of saffron + 1 tablespoon hot or warm water (optional)
  • 3 tablespoons chopped coriander leaves (dhania patta)
  • ½ tablespoon ghee for layering - optional
  • 1 cup water or add as required

how to make recipe?

soaking and marinating rice:

  1. rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. soak the rice in 1.25 cups water for 30 minutes.

  2. after 30 minutes, drain all the water. then add ¼ teaspoon ghee, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.

  3. gently mix very well with a spoon and keep aside.

  4. when the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. then in another pan, take ½ cup curd/dahi/yogurt and whisk it till smooth.

  5. then add the spice powders mentioned under the list "mushroom marination" above. 

  6. also add ¼ cup coriander leaves and 2 tablespoon chopped mint leaves, 2 cups chopped white button mushrooms, ½ teaspoon ginger-garlic paste and salt as required.

  7. mix very well. cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. if keeping for a longer time, then keep in fridge.

frying dry fruits & preparing birista for biryani:

  1. thinly slice 2 medium to large onions (160 grams) and keep aside. then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker.

  2. add 10 to 12 cashews.

  3. fry them till golden. remove with a slotted spoon and keep aside.

  4. then add ½ tablespoon raisins. fry them till they puff and swell in size. remove and keep aside.

  5. then next add the following whole spices - ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms.let the spices crackle.

  6. then add the sliced onions. mix and begin to saute the onions on a low to medium flame.

  7. saute till the onions become crisp and golden.

  8. then switch off the flame and keep the pressure cooker down.

  9. remove half of the onions from the cooker and keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.

  10. keep half of the fried onions in the cooker. keep the whole spices also. with a spoon, evenly spread the remaining fried onions which are in the pressure cooker.

layering mushroom biryani:

  1. now spread the marinated mushroom mixture evenly all over the fried onions. add the fried cashews and raisins.

  2. layer evenly with the marinated rice.

  3. then layer with the half of the fried onions. a few fried onions can also be reserved for garnish.

  4. add 3 tablespoons chopped coriander leaves all over. you can also dot with ½ tablespoon ghee if you want.

  5. now sprinkle 1 teaspoon rose water and 1 teaspoon kewra water all over. if you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.

  6. now take 1 cup water and pour it gently all around along the sides of the pressure cooker. don’t add water in the center.

pressure cooking paneer biryani:

  1. secure the cooker with its lid with the vent weight/whistle attached to the lid.

  2. pressure cook mushroom biryani on a low flame or sim for 20 to 25 minutes. 

  3. i cooked mushroom biryani for 22 minutes. if the pressure cooker whistles, then its fine.

  4. when the pressure settles down in the cooker, remove the lid. gently fluff the mushroom biryani.

  5. serve mushroom biryani hot with a side salad or raita.


how to make mushroom biryani recipe in pressure cooker:

a) soaking and marinating rice:

1. rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. soak the rice in 1.25 cups water for 30 minutes.

rice for mushroom biryani recipe in pressure cooker

2. after 30 minutes, drain all the water. then add ¼ teaspoon ghee or oil, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.

rice for mushroom biryani recipe in pressure cooker

3. gently mix very well with a spoon and keep aside.

rice for mushroom biryani recipe in pressure cooker

4. when the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. then in another pan, take ½ fresh cup curd and whisk it till smooth. instead of curd (yogurt) you can also use ½ cup thick coconut milk.

curd for mushroom biryani recipe in pressure cooker

5. then add the following spice powders – ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ½ teaspoon biryani masala powder or garam masala powder.

spices for mushroom biryani recipe in pressure cooker

6. next add ¼ cup coriander leaves and 2 tablespoons chopped mint leaves.

coriander for mushroom biryani recipe in pressure cooker

7. mix very well.

making mushroom biryani recipe in pressure cooker

8. add 2 cups sliced or chopped white button mushrooms (200 grams).

mushroom for mushroom biryani recipe in pressure cooker

9. add ½ teaspoon ginger garlic paste and salt as required.

mushroom for mushroom biryani recipe

10. mix very well. cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. if keeping for a longer time, then keep in fridge.

mushroom for mushroom biryani recipe

frying dry fruits & preparing birista for biryani:

1. thinly slice 2 medium to large onions (160 grams) and keep aside. then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker. add 10 to 12 cashews.

kaju for mushroom biryani recipe

2. fry them till golden. remove with a slotted spoon and keep aside.

kaju for mushroom biryani recipe

3. then add ½ tablespoon raisins. fry them till they puff and swell in size. remove and keep aside.

raisins for mushroom biryani recipe

4. then next add the following whole spices – ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms. let the spices crackle.

spices to make mushroom biryani recipe

5. then add the sliced onions.

onions to make mushroom biryani recipe

6. mix and begin to saute the onions on a low to medium flame.

onions to make mushroom biryani recipe

7. saute till the onions become crisp and golden.

onions to make mushroom biryani recipe

8. then switch off the flame and keep the pressure cooker down.

onions to make mushroom biryani recipe

9. remove half of the onions from the cooker and keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the pressure cooker.

making mushroom biryani in pressure cooker

10. keep half of the fried onions in the pressure cooker. keep the whole spices also. with a spoon, evenly spread the remaining fried onions which are in the cooker.

onions to make mushroom biryani recipe

layering mushroom biryani:

1. now spread the marinated mushroom mixture evenly all over the fried onions.

layering biryani - making mushroom biryani in pressure cooker

2. add the fried cashews and raisins.

layering biryani - making mushroom biryani in pressure cooker

3. layer evenly with the marinated rice.

layering biryani - making mushroom biryani in pressure cooker

4. then layer with the half of the fried onions. a few fried onions can also be reserved for garnish.

layering biryani - making mushroom biryani in pressure cooker

5. add 3 tablespoons chopped coriander leaves all over. you can also dot with ½ tablespoon ghee if you want.

layering biryani - making mushroom biryani in pressure cooker

6. now sprinkle 1 teaspoon rose water all over.

layering biryani - making mushroom biryani in pressure cooker

7. next sprinkle 1 teaspoon kewra water. if you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.

layering biryani - making mushroom biryani in pressure cooker

8. now take 1 cup water and pour it gently all around along the sides of the pressure cooker. don’t add water in the center.

layering biryani - making mushroom biryani in pressure cooker

pressure cooking paneer biryani:
1. secure the cooker with its lid with the vent weight/whistle attached to the lid. pressure cook mushroom biryani on a low flame or sim for 20 to 25 minutes. i cooked mushroom biryani for 22 minutes. if the pressure cooker whistles, then its fine.

pressure cooking mushroom biryani

2. when the pressure settles down in the cooker, remove the lid. gently fluff the mushroom biryani.

layering biryani - making mushroom biryani in pressure cooker

serve mushroom biryani hot with a side salad or raita.

mushroom biryani recipe in pressure cooker




20 thoughts on “mushroom biryani recipe in pressure cooker | mushroom biryani recipes”

  1. Very nice recipe. I marinated mushrooms for 4-5 hours in refrigerator and then followed the recipe shared by you. Amazing taste. My family loved it.

  2. Hi Dasanna.. I tried this today and it came out very tasty. I made two kinds.. one with mushroom and other with Aloo and peas.. both tasted awesome..
    For anything and everything I look into your app.. I have even recommended to many 👏🏻👏🏻👏🏻 keep up the good work and keep posting healthy recipes

  3. Great recipe as usual:) i kind of tweak it a bit with the stuff i have available but it all turns out well thanks

  4. Hey Dassana,

    Thank u so much for this recipe. I did try this with coconut milk and it has always come out super delicious. However the one with curd was not as tasty as with coconut milk. But this is the dish I can always cook whenever I need to impress my guests or family members. Thank you again 🙂

  5. Hi.. Dasanna….
    I’m a beginner in cooking.. I simply follow your recipes for all the veg dishes.. It will be awesome.. Your recipes will be simple and so clear.. I love it.. I have tried this biriyani it was aromatic and tasty.. But the rice was half boiled.. I kept the flame in medium for 30 minutes and the same measurement of water.. It will be very helpful if you suggest what changes need to be done for the next time.. I would like to try this method for other biriyanies too.. Thank you ?

    1. thanks a lot chaithanya. i am wondering why the rice was half done. did you soak the rice for 30 minutes and also did you add 1 cup water towards the end. 30 minutes is fine. the only issue here i can pinpoint is the quality of rice. so i would suggest to add more water. so you can add 1.5 cups water next time. in case when you make a recipe like this, you see that the rice is not done, then again add some more water and cook for some more minutes. i have made biryani like this many times and never had any problem.

      1. Yes.. I have soaked for 30 minutes and added almost 1 cup water.. I will try with little more water.. Thank you so much ?

  6. Hey dassana d biriyani was aromatic and was delicious however the rice gt overcooked in d pressure cooker cud u tel me how to make this in a heavy bottomed vessel. Would really lik to improvise and try again

    1. okay. some varieties of basmati rice, cook faster. so in this case less water can be added. use the same method as mentioned in the recipe. but add 1.5 to 2 cups water. addition of water depends on the quality of rice.

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