mushroom biryani recipe
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4.85 from 20 votes

Mushroom Biryani

This is a spicy, tasty and easy one-pot mushroom biryani recipe from the Chettinad cuisine.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: main course
Cuisine: chettinad, south indian
Servings: 3 to 4
Author: Dassana Amit


for marinating rice

  • 1 cup heaped basmati rice or seeraga samba rice
  • 1 teaspoon ghee for marinating rice

for ground paste

  • ¼ cup chopped mint leaves
  • ¼ cup chopped coriander leaves (cilantro leaves)
  • 3 to 4 green chilies
  • 3 to 4 medium garlic cloves
  • ½ inch ginger
  • ½ tablespoon water

for marinating mushrooms

  • 200 to 250 grams white button mushrooms quartered
  • 3 tablespoon fresh curd (yogurt)
  • ¼ to 1/3 teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (ground coriander)

other ingredients

  • 2 to 2.5 tablespoon oil
  • 1 inch cinnamon
  • 2 green cardamoms
  • 3 to 4 cloves
  • 6 to 7 black pepper
  • 1 medium to large tejpatta (indian bay leaf)
  • 2 single strands of mace
  • 1 small piece of stone flower (dagad phool or pathar phool) - optional
  • 2 marathi moggu (optional)
  • 1 teaspoon fennel seeds
  • 2 medium onions or 100 grams onions - thinly sliced
  • 1 medium to large tomato or 80 grams tomatoes - chopped
  • ½ to 1 cup water or add as required
  • 1 cup thick coconut milk
  • some chopped coriander leaves or mint leaves for garnish
  • salt as required


prepping and marinating rice

  • First rinse rice very well in water. Then soak the rice in water for 30 minutes.
  • After 30 minutes, drain the rice and add 1 tsp ghee to it.
  • Coat the rice with ghee very well and allow to marinate for 20 to 25 minutes. Instead of marinating, you can also saute the rice in ghee lightly.

prepping veggies

  • When you keep the rice for soaking, prep the ingredients. First rinse or wipe dry and then quarter the mushrooms. Take the mushroom in a mixing bowl.
  • Slice thinly 2 medium onions. Chop 1 medium to large tomato. Also chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1/2 inch ginger. Also chop mint and coriander leaves.

preparing the ground paste

  • In a small grinder or chutney grinder, take 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves and the chopped green chilies, garlic & ginger. 
  • Add 1/2 tbsp water and grind to a smooth paste.

marinating mushrooms

  • Add the ground paste along with 3 tbsp curd to the chopped mushrooms.
  • Add 1/4 to 1/3 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
  • Gently mix all the ingredients with the mushrooms. Cover and keep aside to marinate for 30 to 40 minutes.
  • Take all the whole spices and keep aside.

making mushroom biryani

  • Heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. Add the whole spices and saute them till they are fragrant.
  • Then add the sliced onions. Stir very well and saute them on a low to medium flame. Add a pinch of salt for quick cooking of the onions.
  • Stir often and saute till the onions become golden.
  • Then add tomatoes. Stir and saute the tomatoes for about 2 minutes.
  • Add the marinated mushrooms. Stir very well and saute the mushrooms for 6 to 7 minutes or till they shrink and you see oil specks on top.
  • In the bowl there will be some marinade left. Add 1 cup water and mix the marinade with the water. 
  • Add water as required depending on quality of rice. You can add from 1/2 to 1 cup water. Since I used organic basmati rice, I added 1 cup water.
  • Add this water to the mushrooms. then add 1 cup thick coconut milk. Stir well.
  • Season with salt and stir. on a medium flame bring the mixture to a boil.
  • Then add the ghee coated rice. Stir well.

cooking mushroom biryani

  • Cover the pot or pan with a lid. Check once or twice when rice is cooking.
  • On sim or low flame cook the biryani till the rice grains are done. 
  • It took me 12 minutes for the rice to cook. Depending on the thickness and depth of pan, quality of rice and flame intensity, it can take 10 to 12 minutes.
  • Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving mushroom biryani. Then gently fluff the rice with a fork.
  • Garnish with mint or coriander leaves and serve mushroom biryani with a side salad or raita.