Mushroom Biryani (Instant Pot and Stovetop Version)

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

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Keyword: 20 mins Easy Recipe, Biryani, Easy Lunch Recipes, Instant Pot Recipes, Lunch ideas, Mushroom Recipes, ONE POT Recipes, Weekday Meals

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 451kcal

Author: Aayushi Patel

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

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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.

Nutrition