The Mushroom Biryani recipe is a simple, tasty, and flavorful one-pot dish with a touch of restaurant-style goodness, made in an Instant Pot pressure cooker. It takes less than 30 minutes to prepare and is perfect for office lunch boxes, potlucks, birthdays, kids' lunches, or family get-togethers.
I love Biryani and could eat it every day! I enjoy cooking various varieties and experimenting with different flavors and ingredients. If you have tried my vegetable biryani, paneer biryani, or quinoa biryani, I am sure you will love this mushroom biryani. The addition of mushrooms elevates it to another level. I have used white button mushrooms for this recipe, but you can also use any variety. This spicy mushroom biryani is delicious and perfect for a weeknight dinner or a special celebration.
You can also check out other mushroom recipes like mushroom fried rice, mushroom masala, and cream of mushroom soup.
Recipe instructions are included for the Instant Pot, traditional stovetop pressure cooker, and regular stovetop pot.
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Ingredients
- Mushroom: I have used organic white button mushrooms, but you can use any mushroom variety of your choice. If you love mushrooms and want a biryani packed with them, double the quantity of mushrooms. I have used 6 oz here, you can easily increase it.
- Rice: I have used basmati rice for this restaurant-style mushroom biryani recipe, but you can use any other rice like sona masuri or seeraga samba rice.
- Water: I have used 1 ½ cups of water for every cup of basmati rice to make in Instant Pot. Adjust water based on the type and quality of rice.
- Yogurt: You can skip yogurt and add 1 tablespoon of lime juice or 1 extra tomato. You can also replace yogurt with thick coconut milk.
- Biryani Masala Powder: You can get biryani masala powder from any Indian grocery store or Amazon, or you can make it at home. You can use any brand, I like Shan Biryani Masala. If you don't get biryani powder, replace it with the same quality of garam masala powder.
How to Make Mushroom Biryani in Instant Pot
Press SAUTE on Instant Pot. Heat 2 tablespoons oil (or ghee), and add whole spices:
- ½ teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 cloves
- 2 cardamom
- 1 star anise, optional
Saute for a few seconds or till they are aromatic. Then, add 1 tablespoon of ginger garlic paste and saute for a minute until the raw smell of the ginger garlic disappears.
Then add 1 medium sliced onion and 2 green chilies (slit lengthwise), and saute for 2-3 minutes until onions turn light brown - stir regularly.
Next, add 1 medium tomato (finely chopped) and saute for a minute till they become soft.
Add dry spices like:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder (optional)
- 1.5 teaspoon biryani masala (or garam masala)
Saute for a few seconds. Make sure you don't burn the spices.
Then add ¼ cup of yogurt (curd) and mix everything.
Also, deglaze the pot. If anything is stuck to the bottom of the pot, scrape it so no burnt bits should be at the bottom.
Add 2 cups of sliced mushrooms (about 6 oz) and mix again gently.
Add 1 cup of rinsed basmati rice, 1.5 cups water, salt, and give a stir. Add ¼ cup of mint leaves and 2 tablespoons coriander leaves and mix.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Mushroom Biryani is ready to serve with onion raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow all the steps as Instant Pot. Close the pressure cooker lid, and cook for 2 whistles on medium flame.
- Let the pressure release naturally and fluff with a fork.
Stovetop Pot
- Follow all the steps as Instant Pot, Then close the glass lid and cook on medium-low flame for 10 to 15 minutes or until the rice is cooked through. Remove the lid and fluff the rice with a fork.
- NOTE: Add an extra ½ cup of water when cooking in a Pot.
What to Serve with Mushroom Biryani?
Serve Mushroom Biryani with onion tomato raita or plain yogurt, along with any veg kurma, and a refreshing mango lassi or nimbu pani.
Storage Suggestions
- Storage: Leftover mushroom biryani will last in the refrigerator for 1-2 days when stored in an airtight container.
- Freezer: You can freeze in a freezer-safe ziplock or containers for up to 2 months in the freezer. Make sure to cool down the biryani to room temperature before storing it in the freezer.
- Reheat: Add a few tablespoons of water and reheat in a microwave or stovetop until warm through.
Tips & Variations
- Rice: I prefer to use basmati rice to make the mushroom biryani. However, you can use short-grain rice like seeraga samba rice or sona masoori rice.
- Mushrooms: I have used white button mushrooms in this recipe. Shiitake, baby bella, oyster, and cremini mushrooms also work well. Increase the quantity if you love mushrooms. Dice the mushrooms into big pieces for this recipe. Small pieces will get mushy when pressure-cooked.
- Vegan: you can skip yogurt (or curd) and add 1 tablespoon of lime juice or 1 extra tomato. You may also replace yogurt with thick coconut milk.
- Biryani masala powder: You can find biryani masala in any Indian grocery store or on Amazon. You can use any brand. If you don't get biryani powder, replace it with the same quality of garam masala powder.
- Fried Onions: You can add fried onions on top before serving.
Frequently Asked Questions
To make vegan mushroom biryani, replace ghee with any neutral oil and yogurt with coconut milk or plant-based plain yogurt.
White button mushrooms work best for the biryani. However, you may also use Shiitake, Oyster, and Cremini Mushrooms.
Yes. You can add carrots, green beans, potatoes, and green peas.
More Veg Style Biryani Recipes
Mushroom Biryani Recipe
Ingredients
- 1 cup basmati rice
- 2 cups white mushroom (about 6 oz) (add more if desired)
- 1 medium onion thinly sliced
- 1 medium tomato finely chopped
- 1 tablespoon ginger garlic paste
- 2 green chillies slit lengthwise
- ¼ cup yogurt (curd) OR coconut milk (vegans can use dairy free yogurt)
- ¼ cup mint (pudina)
- 2 tablespoons cilantro (coriander leaves)
- 1.5 cups water (depends on the quality of the rice)
- 2 tablespoon oil (or ghee)
- salt to taste
Dry Spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder (optional)
- 1.5 teaspoon biryani masala (or garam masala powder)
Whole Spices:
- ½ teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 cloves
- 2 cardamom
- 1 star anise (optional)
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Next, add oil, and once it's hot, add whole spices like cumin, bay leaf, cinnamon stick, cardamom, and cloves.
- Once they sizzle, add ginger garlic paste and saute for 30 secs.
- Then add sliced onions and green chilies, saute for 2-3 minutes until onions turn light brown - stir regularly.
- Next, add tomatoes and saute for a minute till they become soft.
- Add dry spices like turmeric, red chili powder, coriander powder, and biryani powder, and saute for just 30 seconds. Make sure spices don't burn.
- Then add yogurt and mix everything. Also, deglaze the pot. If anything is stuck to the bottom of the pot, scrape it so no burnt bits should be at the bottom.Add the sliced mushrooms and mix again gently.
- Add rinsed basmati rice, water, salt, and give a stir. Sprinkle some mint and coriander leaves and mix.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
- Restaurant Style Mushroom Biryani is ready to serve with Onion Raita or plain yogurt.
Indian Pressure Cooker Method:
- Follow all the steps as Instant Pot. Close the pressure cooker lid, and cook for 2 whistles on medium flame.
- Let the pressure release naturally and fluff with a fork.
Stovetop Pot:
- Follow all the steps as Instant Pot, Then close the glass lid and cook on medium-low flame for 10 to 15 minutes or until the rice is cooked through. Remove the lid and fluff the rice with a fork. NOTE: Add an extra ½ cup of water when cooking in a Pot.
Notes
- Vegan: you can skip yogurt and add 1 tablespoon of lime juice or 1 extra tomato. You may also replace yogurt with thick coconut milk.
- Biryani masala powder: You can find biryani masala in any Indian grocery store or on amazon. You can use any brand. If you don't get biryani powder, replace it with the same quality of garam masala powder.
- Mushrooms: If you love mushrooms and want a biryani packed with them, double the quantity of mushrooms. I have used 6 oz here, you can easily increase it.
- Cutting Mushrooms: Dice the mushrooms into big pieces for this recipe. Small pieces may be pressure-cooked easily and may turn mushy.
- Quick Release: You can do a QR Release (QR) if you don’t have time and then open the lid.
- Spices: Increase or decrease spices accordingly to your preference.
- Fried Onions: You can add fried onions on top before serving.
Nutrition
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Sonny
Hello,
First of all, thank you for this great recipe. I also added raisins, mini mandarins, and red grapes and it turned out real good. My question is how much time you cook for more quantity, ike double rice and doube the quantity of mushroom.
Bhavana Patil
Hey Sonny ,Thank you for your feedback ,Red grapes and mandarins additions sounds very interesting.
In instant pot you can double the quantity with the same cooking time as mentioned.Hope this helps.
SK
I followed the recipe and it came out well. Simple recipe. Thank you.
bhavana
Thanks SK,in few days you will be mastering cooking as well.
Meikda
I am looking at your basmati rice and mist rice are not that long. Are you using vermicelli rice in your dish?
bhavana
Its Basmati Rice not vermicelli
https://amzn.to/2xKuldI
Anonymous
awesome recipe will try in my instantpot
bhavana
thank you