Mushroom Biryani

Mushroom biryani is the classic vegetarian version of biryani with meaty mushrooms, tender fluffy rice and flavorful spices. I share two delectable mushroom biryani recipes from the South Indian cuisine. These recipes requires only one pot and are made in less than forty five minutes!

Prep Time
Cook Time
Total Time
South Indian
Main Course


For Soaking Rice

  • 3 tablespoons oil

  • ½ cup finely chopped onions or 1 medium-sized onion

  • ½ cup finely chopped tomatoes (tightly packed) or 1 medium tomato

  • 1 teaspoon finely chopped green chillies or serrano or 1 to 2 green chillies

  • 2 teaspoons Ginger Garlic Paste – 5 to 6 garlic & 1 inch ginger crushed in a mortar

  • ¼ cup coriander leaves

  • ¼ cup chopped mint leaves

  • 8 to 10 curry leaves

  • 200 grams white button mushrooms

  • ½ teaspoon turmeric powder

  • ½ teaspoon red chili powder

  • ½ teaspoon

  • 1.5 teaspoon

  • ¼ teaspoon black pepper powder

  • 1 cup basmati rice

  • 2 cups water

  • salt as required

  • .

  • .

Veggies And Herbs

  • ½ teaspoon cumin seeds

  • ½ teaspoon fennel seeds

  • 1 inch cinnamon

  • 2 to 3 cloves

  • 2 to 3 green cardamoms

  • 2 to 3 strands of mace

  • 1 tej patta

  • 1 star anise


Soaking Rice

  • Rinse rice grains a few time until the water is clear of starch. Soak rice in enough water for 20 to 30 mins.

  • Later drain all the water from the rice and set aside. When the rice is soaking, prep up the rest of the ingredients like chopping veggies, herbs and getting the spices ready.

Cooking Rice

  • Heat oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.

  • When the oil becomes hot, add all the whole spices – fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.

  • Fry the spices till fragrant for a few seconds.

  • Then add chopped onions and saute till translucent. Next add ginger-garlic paste, green chilies, half a portion each of the mint and coriander leaves, tomatoes & curry leaves.

  • Mix very well. Sauté this mixture on a low to medium-low heat until the tomatoes soften.

  • Mix again very well so that the ground spice powders gets mixed evenly with the rest of the mixture. Sauté for a minute.

  • Add sliced mushrooms. Stir again. Sauté on a low to medium heat for 6 to 8 minutes. Keep on stirring at intervals.

  • Then add water. Bring the mixture to a simmer.

  • Add the rice. Add rest of the chopped mint and coriander leaves. Mix again.

  • Season with salt. Check the taste of the stock and it should taste a bit salty.

  • Cover the pan with a lid. On a low heat cook the biryani until the rice grains are tender, fluffy and all the water has been absorbed.

  • If the rice grains are undercooked and the water has dried up, add about ¼ to ½ cup hot water of more as needed.

  • You have to keep on checking the rice a couple of times to see if the water dries up or not.

  • Once done, allow the biryani to rest for 5 minutes. Then open the lid and gently fluff the rice before serving.

Dum Cooking

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