Mushroom Biryani Recipe

5 from 5 votes

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 Main Course

Cuisine Indian, South Indian

Keyword biryani recipes, instant pot, mushroom biryani, mushroom recipes

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 455kcal

Author Bhavana Patil

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.

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.

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.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.