Mushroom Biryani is a beloved South Indian dish made with rice, mushrooms, herbs, and a mix of whole and ground spices. It's aromatic, flavorful, and easy to prepare. You can cook this fluffy dish in a regular pot, stovetop pressure cooker, or Instant Pot. The recipe comes together in about 45 minutes and makes for a comforting and healthy lunch or dinner.

Ingredients:

For the Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 1-inch cinnamon stick
  • 4-5 cloves
  • 1 bay leaf (optional)
  • Salt to taste

For the Mushroom Masala:

  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 2 medium onions, thinly sliced
  • 2 medium tomatoes, finely chopped
  • 1 cup plain yogurt (curd)
  • 1 tsp ginger-garlic paste
  • 1 green chili, slit (adjust to taste)
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp biryani masala powder
  • 1/2 tsp garam masala
  • 200-250g mushrooms, cleaned and sliced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh coriander leaves, chopped

For Assembling:

  • A pinch of saffron soaked in 2 tbsp warm milk (optional)
  • 1 tbsp ghee or butter
  • Fried onions (optional, for garnish)
  • Cashews and raisins (optional, for garnish)

Instructions:

Step 1: Prepare the Rice
Wash the basmati rice until the water runs clear and soak it for 20 minutes. In a large pot, add 4 cups of water and then boil it. Add the cardamom, cinnamon, cloves, bay leaf, and a pinch of salt into the boiling water. Drain the rice and add it to the boiling water. Cook until the rice is about 70% done. Drain the rice and set it aside.

Step 2: Make the Mushroom Masala
Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the sliced onions and cook until golden brown and then add ginger-garlic paste and green chili and stir them, cook them for a minute until the raw smell fades. Add chopped tomatoes and cook until they become soft and mushy. Add turmeric powder, red chili powder, biryani masala, and garam masala to the pan. Cook for 1-2 minutes. Add yogurt and stir well, letting it simmer until the oil separates. Add the sliced mushrooms and cook for 5-7 minutes until they soften and their juices come out. Sprinkle over some coriander and mint leaves. Mix well.

Step 3: Assemble the Biryani
In a heavy-bottomed pot, layer the biryani. Start with a layer of mushroom masala, then rice. Repeat the layers, ending with rice. Drizzle saffron milk over the top rice layer. Add ghee or butter. Cover the pot with a tight lid, sealing edges if needed. Cook on low heat for 15-20 minutes.

Step 4: Serve
Fluff the biryani gently with a fork to mix the layers without breaking the rice. Garnish with fried onions, cashews, and raisins if desired. Serve hot with raita, salad, or pickle.

Tips for the Perfect Mushroom Biryani:

  • Use fresh mushrooms for the best texture.
  • Adjust the spices to suit your taste.
  • Partially cook the rice to prevent it from becoming mushy during the final cooking step.
  • For an authentic touch, use a clay pot to cook the biryani.

Takeaway

Mushroom biryani is a great dish for a cozy family dinner or a special get-together. Its delicious flavors and inviting smell will surely impress everyone. Mushrooms are full of nutrients – they’re low in calories and packed with vitamins like D and B, minerals like selenium and potassium, and antioxidants that help keep you healthy. When made right, biryani is a balanced meal with a good mix of carbs, protein, and healthy fats. Try this recipe and enjoy the wonderful taste of mushrooms and spices!