Mushroom Biryani is a healthy and yummy alternative to nonveg biryani. Mushrooms are low in carbohydrates and are cholesterol and fat-free.
Mushroom Biryani Recipe | Kalan Biryani with step by step pictures. Mushroom Biryani is a treat to veg lovers. In my Mushroom Biryani, I have included only mushroom you can also include Carrot, Beans, Green peas, or any vegetables to make it even healthier. Mushrooms are low in carbohydrates, calories, and sodium and are cholesterol and fat-free. High in fiber and protein. So why not include this in our food once in a while and be healthy.
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Mushroom Biryani
Easy Mushroom biryani recipe in one pot makes a perfect weekday dinner or a weekend meal. Just a few prep work is all need other just 30 mins you get a delicious mushroom biryani restaurant style. If you are looking for a vegan version just skip the yogurt and add in the lemon juice. Wholesome Mushroom biryani recipe in pressure cooker is just a lifesaver when I get blank on what to pack for lunch box.
Instant Pot Mushroom Biryani
I am preparing mushroom biryani in pressure cooker biryani. You can also use an Instant Pot. Soak the rice for 30 mins and then cook in the instant pot for 5 mins at high pressure. Do a quick release after 5 mins. Open the Instant Pot and gently stir the biryani once. Now switch off the Instant pot and keep the Instant pot covered for another 30 mins. After 30 mins open the Instant pot and fluff the rice.
Ingredients
Mushroom - I am using button mushroom for the biryani. They are easily available and you may use any edible mushroom varieties instead. Clean them really well. It may have small dirt particles and then use. Slice them lengthwise and use.
Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.
Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.
Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.
Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. We are blending them to a paste and add them to the biryani.
Liquid- I am using water for the biryani, however, you may also use coconut milk for more flavor.
Curd or Yogurt, Lemon - Both Yogurt and Lemon balance the flavors in the biryani and they are mandatory addition. Skip yogurt for a vegan version or use any vegan yogurt.
How to make Mushroom biryani
1)Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.
2)Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle,It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.
3)Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.
4)Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.
5)Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.
6)Add in the measured water 1 and ¼ cups and the Yogurt. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it . Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle. Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork . Handle the rice gently so that it won’t break.
Mushroom Biryani is ready
Serving Suggestions
I served Mushroom Biryani with Onion Raita. It also goes well with pickle or papad or any spicy curry.
Tips & Variations
- Adjust the spiciness according to your taste.
- You can also cook this Mushroom biryani using an Instant Pot.
- You can skip adding the Kesari powder, it is just optional.
- Instead of adding Yougurt, you can also add Lemon juice for a vegan version .
- Clean the mushrooms well before adding into the biryani.
- You can also you the same recipe for preparing mushroom pulao, skip all the spices and use salt and turmeric powder alone. It makes a yummy mushroom flavored rice.
- Mushroom biryani with coconut milk - Instead of water you can also add coconut milk. This elevates the taste of the biryani and this is like a typical mushroom biryani Kerala style.
- For the Mushroom biryani preparation I am using clean button mushrooms.
- Eggplant curry or Onion raita makes the best side dish for mushroom biryani.
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📖 Recipe
Mushroom Biryani | Kalan Biryani
Ingredients
- 1 cup Basmati Rice
- ¾ cup Button mushrooms
- 2 Onion sliced lengthwise
- 2 Tomato medium sized
- 1 tbsp Mint Leaves
- 2 tbsp Yogurt / Thick Curd
- 2 tsp Ginger Garlic paste
- 1 tsp Garam Masala powder
- ¼ tsp Red Chilli powder
- ¼ tsp Turmeric Powder
- 1 tbsp Oil
- 1¼ cup Water
- Salt to taste
- Kesari Powder – a pinch Optional
- 2 Cloves
- 1 Cardamom
- 1 Star anise
- 1 inch piece Cinnamon
- 2 Bayleaf
To Grind:
- 4 tbsp Cilantro / Coriander leaves
- 3 tbsp Mint leaves
- 1 Green Chilli
- ½ tsp Fennel seeds
Instructions
- Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.
- Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle, It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.
- Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.
- Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.
- Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.
- Add in the measured water 1 and ¼ cups and the curd. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it. Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle.
- Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork. Handle the rice gently so that it won’t break.
Notes
- Adjust the spiciness according to your taste.
- You can also cook this Mushroom biryani in Instant Pot
- You can skip adding the Kesari powder, it is just optional.
- Instead of adding curd, you can also add Lemon juice.
- Clean the mushrooms well before adding into the biryani.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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