Mushroom Biryani

Are you looking for a hearty, vegetarian meal that’s packed with flavor and super easy to make? Let me introduce you to mushroom biryani, a one-pot wonder that’s perfect for dinner parties or just a cozy night at home. This dish brings together tender mushrooms, fragrant spices, and fluffy rice in the best way possible.

What’s great about this recipe? It’s beginner-friendly, customizable, and doesn’t require a ton of effort. Just follow along, and you’ll soon have a dish that smells amazing and tastes even better. Let’s get started!

What You Need to Know

Preparation at a Glance

• Prep time: 20 minutes (that’s enough to soak rice and chop everything up)
• Cook time: 30 minutes
• Total time: About 50 minutes

Portion Size

• This recipe will easily serve 4 people. Need more? Just increase the ingredients proportionally, but make sure your pot can handle it!

Ingredients: The Essentials

Here’s what you’ll need for this recipe:

For the Rice

• 1 1/3 cup basmati rice (wash it really well—trust me, this keeps it from clumping)

For the Spices & Base

• 2 teaspoons oil
• ½ teaspoon cumin seeds
• 2 bay leaves
• 3 cloves, 3 green cardamom pods, and 1 cinnamon stick
• 1 black cardamom (optional)
• 3 tablespoons cashews (to toast for topping)
• 1 medium onion, thinly sliced

For the Mushrooms

• 1 tablespoon ginger garlic paste
• A pinch of turmeric powder
• 1½ teaspoons Kashmiri chili powder (or paprika for less heat)
• 1½ teaspoons garam masala
• ¾ teaspoon salt (divided)
• 8–10 ounces mushrooms (sliced or quartered—your choice)
• 1½ cups water
• ¼ cup chopped cilantro
• 2 tablespoons mint leaves (optional but recommended)
• ¼ cup non-dairy yogurt (or regular yogurt if not vegan)

For Garnish

• Lemon juice and chili flakes

Substitutions That Work

• Rice: Want an authentic South Indian vibe? Use short-grain rice like seeraga samba.
• Mushrooms: Regular white mushrooms work fine, but cremini or shiitake add a deeper flavor.
• Yogurt: Swap dairy-free yogurt for coconut cream or regular yogurt, depending on your preference.
• Cashews: Allergic? Skip them or replace them with toasted almonds.

Step-by-Step Instructions

Let’s break it down step by step so it’s easy to follow!

1. Prep the Rice

Start by rinsing the rice. Keep going until the water runs clear—this helps remove extra starch so you get fluffy grains. Then soak the rice in water for about 15 minutes while you prep the other ingredients.

Why soak? It cuts the cooking time and gives you softer, perfectly cooked rice.

2. Sauté the Spices

Heat some oil in your Instant Pot (or a heavy-bottomed pan). Toss in the cumin seeds, bay leaves, cloves, cardamom, cinnamon, and black cardamom (if you have it). Stir for 30 seconds—it’ll smell amazing.

Next, add the cashews. Toast them until golden brown, then set half of them aside for garnish later.

Now, add the sliced onions with a pinch of salt. Cook until golden brown (this will take about 5–6 minutes). If the pan gets too dry, splash a little water to loosen things up.

3. Cook the Mushrooms

Time to build that rich base. Stir in the ginger garlic paste and cook for about a minute—just until the raw smell disappears. Then add the turmeric, chili powder, garam masala, and yogurt. Mix it all together until you have a thick, aromatic masala.

Add the mushrooms and half a teaspoon of salt. Cook for 2–3 minutes. They’ll release some moisture but still stay firm.

4. Layer It All Up

Now comes the layering magic! Drain your soaked rice and spread it evenly over the mushroom mixture. Don’t stir—this keeps the layers intact.

Pour in 1½ cups of water gently over the top, making sure the rice gets fully submerged. Sprinkle cilantro, mint, and the remaining salt over the rice.

5. Cook It All Together

Pressure cook the biryani on high for about 9 minutes. Let the pressure release naturally for 7 minutes, then carefully do a quick release for the rest.

No pressure cooker? No problem. If you’re using a stovetop, cover the pot and cook on low heat for about 20 minutes.

6. Fluff and Garnish

Once it’s done, fluff up the rice gently with a fork to keep the grains from breaking. Sprinkle with those toasted cashews, more cilantro, and a squeeze of lemon juice.

How to Serve

Pair this biryani with plain yogurt, cucumber raita, or even a simple green salad. For something heartier, add grilled tofu or paneer on the side.

Leftovers? Store any extras in the fridge for up to 3 days. Just reheat with a splash of water to keep it moist.

And there you have it—your mushroom biryani is ready to impress! This recipe is perfect for experimenting, so feel free to tweak the spices or throw in some seasonal veggies. Trust me, the smell alone will have everyone lining up for seconds. Happy cooking!

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