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Mushroom Biryani served in a bowl with side of cucumbers
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5 from 3 votes

Mushroom Biryani Recipe

Mushroom Biryani Recipe is a simple, tasty and flavorful one pot biryani with the touch of restaurant style made in Instant pot pressure cooker
Course lunch, Main Course
Cuisine Indian, South Indian
Keyword biryani recipes, diet, healthy, instant pot, mushroom biryani, mushroom recipes, one pot, under 30 minutes
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 455kcal
Author Bhavana Patil

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:

Whole Spices:

Instructions

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.
  • Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
  • Wait for NATURAL PRESSURE RELEASE(NPR).
  • 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.

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 extra ½ cup of water when cooking in a POT.
  • Mushroom Biryani is ready serve with Onion Raita or plain yogurt.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
  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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 455kcal | Carbohydrates: 62g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Sodium: 650mg | Potassium: 532mg | Fiber: 5g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 22.2mg | Calcium: 135mg | Iron: 3.6mg