Mushroom biryani is a delicious and aromatic one-pot rice dish! Not only is it super easy to make, it get's ready in under 20 minutes! I love mushrooms, and always have them in my refrigerator! This instant pot biryani is one of my favorite go-to weekday meals, which requires less efforts and tastes scrumptious!
Jump to:
What is Mushroom Biryani?
Mushroom biryani is a flavorful and aromatic one-pot rice dish. Now we all know making biryani can be daunting. But this is a super easy way to make biryani, which involves minimum prep, and uber delicious results!
I love making this recipe. It is simple and uses handful pantry staple ingredients.
For this recipe, I mostly use Instant Pot, however you can make this using stovetop too. The recipe I prefer uses ghee and yogurt, but if you prefer making it vegan, use cooking oil of your choice. And substitute yogurt, with coconut milk.
I have tested this recipe both with coconut milk and yogurt, and both versions tastes delicious!
Cooking Mushroom Biryani using Stovetop
You can ofcourse use your stovetop to make this biryani recipe. I prefer using the instant pot only because I don't have to monitor it. It becomes a little more easier.
You will be following the exact steps from the recipe card to make the stovetop verison of this Biryani recipe.
Serving the Biryani
The biryani tastes amazing with a crunchy raita. It adds different textures, which adds to the whole experience of relishing this Biryani! I like to serve the mushroom biryani with Boondi Raita or Coconut Raita.
Ingredients to Make this Recipe
- Ghee and Oil - Use both ghee and oil for the recipe. It brings a nice flavor to the biryani, although if you want to make it vegan, just add oil.
- Whole Spices - The whole spices make this recipe very aromatic. Add bay leaves, cinnamon stick, cloves, green cardamoms, cumin seeds and fennel seeds.
- Fresh Produce - For the base of the masala, we will use onions and tomatoes, along with mushrooms!
- Aromatics - Ginger, garlic and green chilies as the holy trio, along with cilantro stems!
- Herbs - Mint and cilantro add the perfect freshness to the recipe, adding a lot of flavors.
- Yogurt/ Coconut Milk - Plain full fat yogurt is used in this recipe, although if you want to make it vegan use coconut milk. It tastes delicious either way.
- Rice - Long grained Basmati rice works best for this recipe.
- Water - For instant pot use 1:1 rice to water ratio and for stovetop use 1:1.5 rice to water ratio.
- Garnish - Use finely chopped cilantro and crispy onions to top this biryani before serving!
More Rice Recipes from the Blog
Mushroom Biryani (Instant Pot and Stovetop Version)
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Instant Pot or Heavy Bottom Pot
Ingredients
- 2 Cups Basmati Rice
- 1 Tbsp Ghee
- 1 Tbsp Oil
- 1 Bay Leaf
- 1 Cinnamon Stick
- 3 Cloves
- 3 Green Cardamom Pods
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 Yellow Onion Thinly Sliced
- 1 tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 Thai Green Chili Slit in half
- 1 tablespoon Cilantro Stems
- ½ Cup Tomato Puree
- 1.5 teaspoon Kashmiri Red Chili Powder (not spicy)
- 1 teaspoon Cumin Coriander Powder
- 1 teaspoon Garam Masala Powder
- 10-12 Cremini/ Button Mushrooms Sliced
- 1 tablespoon Mint Finely chopped
- 1 tablespoon Cilantro Finely chopped
- 1.5 teaspoons Salt
- ¼ Cup Yogurt or Coconut Milk
- 3.5 Cups Water
Garnish
- 2 tablespoon Cilantro Finely chopped
- 2 tablespoon Fried Onions
Instructions
- Wash and rinse the basmati rice. Soak it for about 10-20 minutes.
- Prepare the onions, tomato puree, mushrooms, and ginger garlic paste along with finely chopped herbs.
- Once done, press the sauté mode on your instant pot and press start. Once the pot is hot, add ghee and oil.
- Next add the whole spices listed in the ingredients list. Bay leaf, cinnamon stick, cloves, green cardamom, cumin seeds and fennel seeds.
- Once the cumin seeds start to sizzle, add sliced onions, along with one Thai green chili slit in half, cilantro stems finely chopped, and ginger garlic paste.
- Sauté until onions soften. Add salt. Next add the tomato puree. Prepare the tomato puree by pulsing two roma tomatoes until pureed. It should yield you about ½ cup tomato puree.
- Add the ground spices, Kashmiri red chili powder, cumin-coriander powder and garam masala. Mix it well.
- Add sliced mushrooms. Cook the mushrooms without adding any water. If you add water they become slimy. So cook them without adding any water.
- Once the mushrooms soften, add yogurt (or coconut milk) and mix it well.
- Drain the water from the soaked rice. Add the rice to the pot.
- Next add 3.5 cups of water.
- Close the instant pot lid. Press Cancel.
- Now press Pressure Cook. Select Manual Pressure cook on high pressure for 7 minutes with the pressure valve in sealing position.
- Let the pressure release naturally, or quick pressure release after 5 minutes, once the biryani is cooked.
- Open the lid and fluff the rice with a fork.
- Serve mushroom biryani with side of raita!
Stovetop Version
- Start with rinsing and then soaking the rice for 10- 20 minutes. Drain water and set it aside. Heat a heavy bottom pan on medium heat. Once it's hot, add the oil and then the whole spices.
- After that follow all the steps as mentioned above for the Instant Pot recipe. After adding the rice and 4 cups of water stir and close the pot with a lid. Cook on medium heat for 10 to 15 minutes or until the rice is cooked through. Remove lid and fluff the rice with a fork.
Notes
- Please read the instructions carefully from the blog.
- You can use coconut milk instead of yogurt to make the recipe vegan.
- You can skip adding ghee and use only oil to make it vegan.
- You can use more mushrooms if you will like to. I personally love to add more mushrooms!
- If you make this recipe in 8qt Instant Pot you will have to add an extra ¼ cup of water.
Divya
Hi
What a great recipe! I noticed you forgot to write in the ingredient list tomatoes.
Also which brand of basmati rice do you use?
Thank you
Aayushi Patel
Hi Divya,
Thank you for bringing it to my notice. I use Laxmi long grain, or Dawat Long Grained Basmati Rice for Biryanis.