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, pot luck, birthday, kids lunch box, or a family get-together.
Recipe instructions included Instant Pot, Traditional Stovetop pressure cooker, and regular pot.
I have used white button mushrooms for this recipe, but you can also use brown button mushrooms or any variety.
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.
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, Pure Original Basmati brands.
Ingredients for Mushroom Biryani Recipe
- 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 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 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
How to Make Mushroom Biryani in Instant Pot
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).
Instant Pot pressure cooker Mushroom Biryani is ready to serve with Onion raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow all the steps mentioned above for the Instant Pot recipe till STEP 7, 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 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 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 and a side of yogurt or raita.
Tips & Variations
- For Vegans, 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 is available 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.
- 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.
- Remember to slice mushroom thick for this recipe. Small pieces may pressure cooked easily and may turn mushy.
- You can also do a QR Release (QR) if you don’t have time and then open the lid.
- Increase or decrease spices accordingly to your preference.
- You can add fried onions on top before serving.
More Veg Style Biryani Recipes
More Mushroom Recipes
- Mushroom Fried Rice
- Mushroom Masala Curry
- Cream of Mushroom Soup
- Air Fryer Roasted Mushrooms
- Mushroom Pilaf
Mushroom Biryani Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 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.
- 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 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
- For Vegans, 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 is available in any Indian grocery store or amazon. You can use any brand.
- If you don't get biryani powder then replace it with the same quality of garam masala powder.
- 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.
- Remember to slice mushroom thick for this recipe. Small pieces may pressure cooked easily and may turn mushy.
- You can also do a QR Release(QR) if you don’t have time and then open the lid.
- Increase or decrease spices accordingly to your preference.
- You can add fried onions on top before serving.
Nutrition
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Anonymous says
awesome recipe will try in my instantpot
bhavana says
thank you
Meikda says
I am looking at your basmati rice and mist rice are not that long. Are you using vermicelli rice in your dish?
bhavana says
Its Basmati Rice not vermicelli
https://amzn.to/2xKuldI
SK says
I followed the recipe and it came out well. Simple recipe. Thank you.
bhavana says
Thanks SK,in few days you will be mastering cooking as well.
Sonny says
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 says
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.