Mushroom Biryani Recipe is a simple, tasty and flavorful one pot biryani with the touch of restaurant style prepared using simple ingredients like basmati rice, mushroom, onions ,tomatoes, ginger garlic paste, green chillies, yogurt and a melange of Indian spices which make this dish super delicious. Takes less than 30 minutes to prepare.It is perfect for office lunch boxes, pot luck, birthday, kids lunch box or on a family get-together.
Recipe instructions include for Instant Pot ,Traditional Stove top pressure cooker and regular pot.
HEALTH BENEFITS OF MUSHROOM ?
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.
WHAT KIND OF RICE IS USED IN BIRYANI
A classic biryani is made using basmati rice. This rice is thinner and longer than a traditional rice.I prefer Daawat Traditional Basmati Rice or Tilda Legendary Rice, Pure Original Basmati brands.
WHAT TO SERVE WITH MUSHROOM BIRYANI?
Mushroom Biryani can be served with any kurma or also just serve this with a side of yogurt or raita.
TIPS & VARIATIONS TO MAKE BEST MUSHROOM BIRYANI
Mushroom:I have used organic white button mushroom, but you can use any mushroom variety of your choice.If you really 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 recipe ,but you can use any other rice like sona masuri or seeraga samba rice.
Water: I have used 1.5 cups of water for every cup of Basmati rice to make in Instant Pot.Adjust water based on 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 can make at home itself.You can use any brands ,I have used Sakti Biryani Masala for today’s recipe.Shan Biryani Masala is equally good.If you dont get biryani powder then replace with same quality of garam masala powder
Spices: Add can increase or decrease spices according to your preference.
Some Veg Style Biryani to try from our page
How to Make Mushroom Biryani in Instant Pot
Press SAUTE mode on Instant Pot. 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 in color -stir regularly.
Next add tomatoes and saute for a minute till they become soft.Add in the dry spices like turmeric ,red chilli powder ,coriander powder and biryani powder to it and saute for just 30 secs.Make sure spices dont burn.
Then add yogurt and mix everything together ,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.Press CANCEL button on Instant Pot
Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
Mushroom Biryani is ready serve with Onion Raita or plain yogurt.
Mushroom Biryani in Stove-Top Pot
You will need to follow the same steps as Instant Pot except do that on stove-top pot.Please read the instructions below in the recipe card.
Mushroom Biryani Recipe Card
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate
Mushroom Biryani Recipe is a simple, tasty and flavorful one pot biryani with the touch of restaurant style
- 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
- 1/4 cup Yogurt (curd) OR Coconut Milk (vegans can use dairy free yogurt)
- 1/4 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
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli Powder
- 1/2 teaspoon Coriander Powder (optional)
- 1.5 teaspoon Biryani Masala or Garam Masala Powder
- 1/2 teaspoon Cumin seeds (jeera)
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Cloves
- 2 Cardamom
- 1 Star Anise (optional)
INSTANT POT METHOD:
-
Press SAUTE mode on Instant Pot. 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 in color -stir regularly.
-
Next add tomatoes and saute for a minute till they become soft.Add in the dry spices like turmeric ,red chilli powder ,coriander powder and biryani powder to it and saute for just 30 secs.Make sure spices dont burn.
-
Then add yogurt and mix everything together ,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.Press CANCEL button on Instant Pot
-
Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
-
Wait for NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
-
Mushroom Biryani is ready serve with Onion Raita or plain yogurt.
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 is ready serve with Onion Raita or plain yogurt.
-
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 extra 1/2 cup of water when cooking in a POT.
-
Mushroom Biryani is ready serve with Onion Raita or plain yogurt.
1. For Vegans ,you can skip yogurt and add 1 tablespoon of lime juice or 1 extra tomato .
2.You can also replace yogurt with thick coconut milk.
3.You can get biryani masala powder from any indian grocery store or amazon.You can use any brands.
4.If you dont get biryani powder then replace with same quality of garam masala powder.
5.If you really 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.
6.Remember to slice mushroom thick for this recipe.Small pieces may pressure cooked easily and may turn mushy.
7. You can also do a QR Release(QR) if you don’t have time and then open the lid.
8. You can increase or decrease spices accordingly.
9. You can add fried onions on top before serving.
10.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Pin It For Later
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
awesome recipe will try in my instantpot
thank you
I am looking at your basmati rice and mist rice are not that long. Are you using vermicelli rice in your dish?
Its Basmati Rice not vermicelli
https://amzn.to/2xKuldI