Spiced and aromatic, this Mushroom Biryani recipe features meaty mushrooms and fried onions. Absolutely packed with flavor and easy to make this delicious Indian dish is ready in under an hour and it’s sure to be a success!
Hey guys, today I’m sharing with you this delicious Mushroom Biryani recipe! It’s spiced and flavorful, with tender meaty mushrooms and fried onions.
It’s very easy to make but make sure your pantry is stocked with spices because they’re key! So please don’t leave out any ingredients unless they’re listed as optional because this dish is supposed to be extremely aromatic, just like my Somali Rice. That’s what makes it good!
So, let’s make a big batch ⏤ biryani tends to disappear pretty quickly once you put it on the table lol!
Ingredients for Mushroom Biryani
Check the recipe card down below for the full list of ingredients + instructions!
- Rice. Use soaked and drained basmati rice for this recipe. Make sure to soak your rice in water for 20 minutes, then drain it. Don’t skip this step, it helps you get rid of the extra starch in the rice so it can turn out perfectly fluffy!
- Oil. Any neutral oil like sunflower, canola, vegetable or even coconut oil will work. Do not use olive oil as the flavor would be too strong and foreign.
- Bay leaf. Use a whole leaf for best flavor. In alternative, use 1/4 tsp dried.
- Cinnamon stick. Use a whole cinnamon stick or 1/2 tsp ground.
- Anise star. Use a whole anise star or 1/2 tsp ground.
- Whole green cardamom. Use whole green cardamom or 1/4 tsp ground.
- Cloves. Use whole cloves or about 1/4 tsp ground.
- Peppercorns. Use whole black peppercorns or about 2/4 tsp ground.
- Cumin seeds. Use whole cumin seeds or 1/2 tsp ground.
- Onion. Both red and yellow onion will work, just make sure to slice them very thinly.
- Green chili. Sliced in half.
- Ginger garlic paste. I like this one but you can also make your own at home!
- Yogurt. Use full-fat yogurt.
- Mushrooms. I recommend cremini mushrooms for this recipe. Make sure you wash them and slice them before starting this recipe so they’re ready to go when you need them!
- Mint. Chopped!
- Cilantro. Chopped!
- Garam masala. Make sure you’re using real Indian garam masala. I noticed there are some spice mixes out there labeled as garam masala when they’re not the real deal or they’re not as fragrant. I like this one!
- Smoked paprika.
- Rose water. This is optional but it adds a lovely touch to your biryani so feel free to give it a try if you’re feeling feisty. Here‘s the one I like! Don’t worry about having leftover rose water as you can make *tons* of middle eastern desserts with it and truly shake up your baking! 🙂
How to make mushroom biryani
Check the recipe card down below for the step-by-step instructions!
- Saute the spices. Heat the oil in a large pan, then add the bay, cinnamon, cloves, cardamom, anise, cumin seeds and allow them to bloom and sizzle.
- Saute the onions. Once the spices are sizzling, add in the onions and green chili and saute until golden, then add the ginger garlic paste and saute until the smell starts to dissolve. Salt to taste.
- Add the remaining spices (garam masala, paprika, mint, coriander) and allow to saute and bloom.
- Add the yogurt and stir.
- Add the mushrooms and cook for a few minutes, until they start to release some of the water.
- Add the rice and salt again, then pour in the water and cook, covered, until the water is gone and the rice is fluffy.
- Serve. Top with some rose water, toss and garnish with extra coriander and mint leaves if desired, then serve!
How do you store biryani?
Store it in an air-tight container in the refrigerator for up to 2-3 days. Steam or microwave to reheat. Once reheated, do not store again as it may not be safe to eat.
HAPPY COOKING!! I hope you’ll love this easy Mushroom Biryani Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More rice recipes you’ll love:
- 1 cup (200 g) basmati rice (soaked for 20 minutes in water, then drained)
- 2 tbsp (30 ml) oil (vegetable, sunflower, canola, or coconut)
- 1 leaf bay
- 1 stick cinnamon
- 1 star anise
- 4 whole green cardamom
- 3 whole cloves
- 5 whole black peppercorns
- 1 tsp cumin seeds
- 1 medium red onion thinly sliced
- 1 green chili sliced
- 1 tbsp (15 ml) oil
- 3 tbsp cilantro chopped
- 3 tbsp mint leaves chopped
- 2 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 3 tbsp (45 g) yogurt
- 10 oz (280 g) cremini mushrooms washed and sliced
- 2 and 3/4 cups (430 ml) water (room temperature)
- 1/2 tsp rose water
- Saute the spices. Add 2 tbsp of oil to a large pan over medium heat. Once the oil is hot add the bay leaf, cinnamon stick, cloves, cardamom, anise, and cumin seeds and allow them to bloom and sizzle, about 30 seconds or up to a minute. Keep an eye on the stove as to not burn the spices.
- Saute the onions. Once the spices are sizzling, add in the sliced onions and sliced green chili and saute until the onions are soft and golden, then add the ginger garlic paste and saute until the smell starts to dissolve. Season with salt to taste.
- Add the remaining spices: garam masala, paprika, mint, and coriander. Allow to saute and bloom for another 30 seconds or a minute.
- Add the yogurt and stir.
- Add the mushrooms and cook for until they start to release some of the water, about 2-3 minutes.
- Add the rice and salt again, then pour in the water and cover the pan with a lid tightly wrapped in a clean kitchen towel. Make sure the towel doesn't fall down the pan and touches the flame if using a gas stove. Cook for 8-15 minutes or until the water is gone and the rice is fluffy. I like mine at 8 minutes.
- Serve. Top with some rose water, toss and garnish with extra coriander and mint leaves if desired. Serve!