Special Mushroom Biryani brings together earthy mushrooms and fragrant basmati rice in a medley of spices and herbs that’s hard to resist. It’s the perfect meat-free biryani that still delivers maximum flavor and comfort.
🌟 IntroductionIf you're a fan of mushrooms and love biryani, this Special Mushroom Biryani is just what you need. Packed with flavor, tender mushrooms, fragrant basmati rice, and a blend of whole and ground spices, this dish is an irresistible vegetarian alternative to traditional biryani.This version is made dum-style, which means it’s slow-cooked to lock in aroma, spice, and richness. Whether for a weekend treat or a festive dinner, this biryani will never disappoint!
Servings: 4
Cost: 150
Ingredients
For the Rice:
- 1½ cups basmati rice soaked for 30 mins
- 1 bay leaf
- 2 green cardamoms
- 2 –3 cloves
- 1 small cinnamon stick
- Salt to taste
For Mushroom Masala:
- 250 g button mushrooms cleaned and halved
- 2 medium onions thinly sliced
- 2 tomatoes chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp yogurt curd
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp oil or ghee
- 1 green chili slit
- Fresh mint and coriander leaves chopped
For Dum & Garnish:
- A pinch of saffron soaked in 2 tbsp warm milk
- ÂĽ cup fried onions
- 1 tbsp ghee
- Chopped mint & coriander for garnish
Instructions
Step 1: Cook the Rice
- Boil water in a large pot, add salt and whole spices.
- Add soaked rice and cook until 80% done. Drain and set aside.
Step 2: Prepare Mushroom Masala
- Heat oil or ghee in a pan. Add onions and sauté until golden brown.
- Add ginger-garlic paste, green chili, and cook until raw smell disappears.
- Add chopped tomatoes and cook until mushy.
- Mix in turmeric, red chili powder, coriander powder, and salt.
- Add mushrooms and sauté for 3–4 minutes.
- Stir in yogurt and cook until the masala thickens.
- Sprinkle garam masala and chopped herbs. Cook until mushrooms are tender and well coated.
Step 3: Layer & Dum Cook
- In a heavy-bottomed pot, spread a layer of rice.
- Add mushroom masala, a sprinkle of fried onions, mint, and coriander.
- Repeat layers and pour saffron milk on top.
- Cover tightly with a lid or dough seal.
- Dum cook on low heat for 15 minutes. Let it rest for 5 minutes before serving.
🍽️ Serving Suggestions
- Serve with onion raita, mint chutney, or salad
- Accompany with papad or pickle for an authentic touch
- Ideal for a Sunday brunch, festive meal, or potluck
đź’ˇ Tips
- Do not overcook mushrooms—they should be soft but firm
- You can add a few soaked cashews or raisins for richness
- Biryani tastes best when rested for a few minutes after cooking