Mushroom Biryani Recipe
Aromatic and flavorful mushroom biryani, made with fragrant basmati rice and a variety of spices, cooked together with mushrooms to create a delicious and satisfying one-pot meal, perfect for vegetarians and mushroom lovers.
Nutrition Values
How to Make Mushroom Biryani
- 1
Rinse basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
- 2
Heat oil in a large pot or pressure cooker. Add whole spices (bay leaves, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until aromatic.
- 3
Add sliced onions and sauté until they turn golden brown.
- 4
Add ginger garlic paste and sauté for another minute.
- 5
Add sliced mushrooms and cook until they are soft.
- 6
Mix in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt to taste. Cook until the oil starts to separate from the mixture.
- 7
Add the drained rice to the pot and gently mix to coat the rice with the masala.
- 8
Pour in coconut milk and water. Bring the mixture to a boil.
- 9
Reduce heat to low, cover the pot, and simmer until the rice is cooked and all the liquid is absorbed (about 18-20 minutes).
- 10
Turn off heat and let the biryani sit covered for an additional 10 minutes.
- 11
Fluff the rice gently with a fork and garnish with fresh coriander leaves and fried onions before serving.
Mushroom Biryani Ingredients List
- basmati rice (1 cup)
- coconut milk (1 cup)
- water (1.5 cups)
- mushrooms (300 grams)
- onions (2 large)
- tomatoes (2 medium)
- ginger garlic paste (1 tablespoon)
- turmeric powder (1/2 teaspoon)
- red chili powder (1 teaspoon)
- coriander powder (1 teaspoon)
- bay leaves (2)
- cinnamon stick (1 inch piece)
- cloves (4)
- green cardamom (3)
- cumin seeds (1 teaspoon)
- salt (to taste)
- oil (2 tablespoons)
- fresh coriander leaves (for garnish)
- fried onions (for garnish)
