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Home » Recipes » Biryani

Mushroom Biryani Recipe (Instant Pot & Stovetop)

Dec 19, 2022. by Bhavana Patil. 8 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

Mushroom Biryani Recipe is a simple, tasty, and flavorful one-pot biryani with the touch of restaurant-style made in an Instant pot pressure cooker. It takes less than 30 minutes to prepare. It is perfect for office lunch boxes, potluck, birthday, kids lunch boxes, or a family get-togethers.

Recipe instructions included Instant Pot, Traditional Stovetop pressure cooker, and regular pot.

Mushroom Biryani served in a bowl with side of cucumber and raita
Mushroom Biryani

I have used white button mushrooms for this recipe, but you can also use brown button mushrooms or any variety.

Jump to:
  • Health benefits of Mushrooms?
  • Ingredients for Mushroom Biryani Recipe
  • How to Make Mushroom Biryani in Instant Pot
  • Stovetop Pressure Cooker Method
  • Mushroom Biryani in Stovetop Pot
  • What to serve with Mushroom Biryani?
  • Storage Suggestions
  • Tips & Variations
  • Frequently Asked Questions
  • More Veg Style Biryani Recipes
  • More Mushroom Recipes
  • Mushroom Biryani Recipe

Health benefits of Mushrooms?

Mushrooms are loaded with vitamins and minerals [copper, vitamin B3, vitamin B5, potassium, phosphorus, and iron] and have very few calories, so they make the perfect diet food.

instant pot mushroom biryani served in a bowl

Ingredients for Mushroom Biryani Recipe

  • 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.
  • Vegan: 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 itself. You can use any brand, I have used Shakti Biryani Masala for today's recipe. Shan Biryani Masala is equally good. If you don't get biryani powder, replace it with the same quality of garam masala powder.
  • Spices: You can increase or decrease spices according to your preference for this mushroom biryani recipe
Mushroom Biryani Ingredients

How to Make Mushroom Biryani in Instant Pot

Press SAUTE on Instant Pot. Heat oil (or ghee), add whole spices like cumin seeds, 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.

step to saute onions and whole spices collage

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 a few seconds. Make sure spices don't burn.

step to cook tomatoes and cook with spices collage

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.

step to add mushrooms collage

Add rinsed basmati rice, water, salt, and give a stir. Sprinkle some mint and coriander leaves and mix.

step to add rice mint and pressure cook collage

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.

Instant Pot pressure cooker Mushroom Biryani is ready to serve with Onion raita or plain yogurt.

mushroom biryani in instant pot insert

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.
  • Mushroom Biryani in pressure cooker is ready to serve with Onion Raita or plain yogurt.

Mushroom Biryani in Stovetop Pot

  • Follow all the steps as Instant Pot, Then close with a 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.
  • Stovetop Mushroom Biryani is ready to serve with Onion raita or plain yogurt.

What to serve with Mushroom Biryani?

Serve Mushroom Biryani with any kurma or serve it with a side of raita and Mango Lassi.

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

  1. 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.
  2. Mushrooms: I have used white button mushrooms in this recipe. Shiitake, 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.
  3. 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.
  4. 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.
  5. Spices: Increase or decrease spices accordingly to your preference.
  6. Fried Onions: You can add fried onions on top before serving.

Frequently Asked Questions

What kind of rice is used in Biryani?

A classic biryani is made using basmati rice. This rice is thinner and longer than traditional rice. I prefer Daawat Traditional Basmati Rice or Tilda Legendary Rice Basmati brands.

How to make Vegan Mushroom Biryani?

To make vegan mushroom biryani, replace ghee with any neutral oil and yogurt with coconut milk or plant-based plain yogurt.

What type of mushroom can I use for the biryani?

White butten mushrooms works the best for the biryani. However you may also use Shiitake, Oyster, and Cremini Mushrooms.

Can I add vegetables?

Yes. You can add carrots, green beans, potatoes, and green peas.

More Veg Style Biryani Recipes

  • Paneer Biryani
  • Spinach Biryani
  • Potato Biryani
  • Chickpeas Biryani
  • Soya Chunks Biryani
  • Quinoa Biryani

More Mushroom Recipes

  • Mushroom Fried Rice
  • Mushroom Masala Curry
  • Cream of Mushroom Soup
  • Air Fryer Roasted Mushrooms
  • Mushroom Pilaf

If you’ve tried this easy mushroom biryani recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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Mushroom Biryani served in a bowl with side of cucumbers

Mushroom Biryani Recipe

Bhavana Patil
Mushroom Biryani Recipe is a simple, tasty and flavorful one pot biryani with the touch of restaurant style made in Instant pot pressure cooker
5 from 5 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 455
Course: Main Course
Cuisine: Indian, South Indian
Diet: Gluten-Free, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes

Equipment

  • Instant Pot/Pressure Cooker
  • Stovetop Pressure Cooker

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 tablespoon cilantro (coriander leaves)
  • 1.5 cups water (depends on the quality of the rice)
  • 2 tablespoon oil or ghee (clarified butter)
  • 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.
    step to saute onions and whole spices collage
  • 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.
    step to cook tomatoes and cook with spices collage
  • 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.
    step to add mushrooms collage
  • Add rinsed basmati rice, water, salt, and give a stir. Sprinkle some mint and coriander leaves and mix.
    step to add rice mint and pressure cook collage
  • 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).
    mushroom biryani in instant pot insert
  • Restaurant Style Mushroom Biryani is ready to serve with Onion Raita or plain yogurt.
    Mushroom Biryani served in a bowl with side of cucumbers

Indian Pressure Cooker Method:

  • Follow all the steps as mentioned above for the Instant Pot recipe till STEP 7, then close the pressure cooker lid and cook for 2 whistles on medium flame.
  • Let the pressure release naturally and fluff with a fork.
  • Mushroom Biryani in pressure cooker is ready to serve with Onion Raita or plain yogurt.

Stovetop Pot:

  • Follow all the steps as mentioned above for the Instant Pot recipe till STEP 7, Then close with a lid and cook on medium-low flame for 10 to 15 minutes or until the rice is cooked through. Remove lid and fluff the rice with a fork.
    NOTE: Add an extra ½ cup of water when cooking in a POT.
  • Stove-Top Mushroom Biryani is ready to serve with Onion Raita or plain yogurt.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
  1. 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.
  2. 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.
  3. 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.
  4. Cutting Mushrooms: Dice the mushrooms into big pieces for this recipe. Small pieces may be pressure-cooked easily and may turn mushy.
  5. Quick Release: You can do a QR Release (QR) if you don’t have time and then open the lid.
  6. Spices: Increase or decrease spices accordingly to your preference.
  7. Fried Onions: You can add fried onions on top before serving.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 455kcalCarbohydrates: 62gProtein: 9gFat: 20gSaturated Fat: 8gSodium: 650mgPotassium: 532mgFiber: 5gSugar: 4gVitamin A: 391IUVitamin C: 22.2mgCalcium: 135mgIron: 3.6mg
Keyword biryani recipes, instant pot, mushroom biryani, mushroom recipes
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More 10+ Delicious Vegetarian Biryani Recipes

  • Instant Pot Vegetable Biryani
  • Palak Biryani (Spinach Biryani) - Instant Pot
  • Instant Pot Paneer Biryani
  • Potato Biryani (Instant Pot & Stovetop)
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Reader Interactions

Comments

  1. Anonymous says

    September 05, 2019 at 4:55 pm

    5 stars
    awesome recipe will try in my instantpot

    Reply
    • bhavana says

      September 05, 2019 at 4:55 pm

      thank you

      Reply
  2. Meikda says

    September 08, 2019 at 9:05 am

    I am looking at your basmati rice and mist rice are not that long. Are you using vermicelli rice in your dish?

    Reply
    • bhavana says

      September 10, 2019 at 8:40 pm

      Its Basmati Rice not vermicelli
      https://amzn.to/2xKuldI

      Reply
  3. SK says

    July 18, 2020 at 10:02 am

    5 stars
    I followed the recipe and it came out well. Simple recipe. Thank you.

    Reply
    • bhavana says

      July 20, 2020 at 4:46 pm

      Thanks SK,in few days you will be mastering cooking as well.

      Reply
  4. Sonny says

    January 29, 2021 at 2:46 pm

    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.

    Reply
    • Bhavana Patil says

      January 29, 2021 at 2:53 pm

      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.

      Reply

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