Mushroom Biryani Recipe

Method10 steps · about 40 min

1. 1

   Step 1: Rinse the 200 g (1 cup) aged dry basmati in separate water, soak while preparing the vegetables, then drain fully. Use the measured ¾ tsp ready garam masala or biryani masala.

   Uses 200 g basmati rice · rice rinse/brief soak water; drain

2. 2

   Step 2: Heat a pan or pressure cooker with oil (2 tbsp) (sauté mode if using Instant Pot). Stir in the whole spices - bay leaf (1), cinnamon, cloves (3–4), cardamom, star anise (1) and shahi jeera.

   Uses 2 tbsp oil · 1 bay leaf · 1 star anise · ½ tsp caraway seeds · 2–3 green cardamom · 2 inch cinnamon stick · 3–4 whole cloves

   
3. 3

   Step 3: When they begin to sizzle, add onions (⅓ cup) and chilies. Saute till golden & stir in the ginger garlic paste (1½ tsp). Saute for a minute till the raw smell disappears.

   Uses ⅓ cup onion · 1 green chili · 1½ tsp ginger-garlic paste · same chosen oil/ghee

   
4. 4

   Step 4: Add the chopped tomatoes (¼ cup), turmeric (⅛ tsp) and salt (⅓ tsp). Saute until they turn soft & breakdown.

   Uses ¼ cup tomato · ⅓ tsp salt · ⅛ tsp turmeric · same onion/chili/paste

   
5. 5

   Step 5: Add red chili powder (¼–⅓ tsp), chosen ready masala, mint and optional coriander to the same cooked tomato base. Sauté about a minute without burning, then lower heat and add either three tablespoons yogurt or the separate three tablespoons coconut milk, not both. Deglaze.

   Uses 2 tbsp mint leaves · 2 tbsp coriander leaves · ¼–⅓ tsp red chili powder · ¾ tsp garam masala · three tbsp yogurt only if coconut milk omitted · three tbsp coconut milk only replacing yogurt · same cooked base

   
6. 6

   Step 6: Add the 200 g sliced mushrooms and sauté two to three minutes. Add only the drained rice from 1 and one measured cooking water: two cups ordinary pot or 1¼ cups Instant Pot or 1¾ cups stovetop pressure. Initial salt (to taste) was already used 4; taste this stock and use separate extra salt only if needed.

   Uses 200 g white button mushrooms · only ordinary pot: two cups cooking water · only Instant Pot: 1¼ cups cooking water · only stovetop pressure: 1¾ cups cooking water · extra salt only to taste cooking water · same one dairy or plant cream choice · same 200 g dry rice prepared/drained, not a fresh second cup

   
7. 7

   Step 7: only Instant Pot route: cancel Sauté, seal and pressure-cook HIGH five minutes. Wait five minutes for natural pressure release, then vent only if permitted by device instructions. Open only after pressure drops fully. Skip 8/9.

   Instant Pot rice cooking only · 5 minUses only Instant Pot route, same 1¼ cup water batch

8. 8

   Step 8: only stovetop pressure route: cook the same assembly to one whistle over medium, then let pressure drop naturally and fully before opening. Skip 7/9.

   Uses only stovetop pressure, same 1¾ cup water batch

9. 9

   Step 9: only ordinary pot route: bring the same assembly to a rolling boil, then reduce heat, cover and cook over low heat until rice fully tender and water absorbed. If still firm, add only a little separate extra hot water and continue covered. Do not add fresh full oil/water stocks.

   Uses extra hot water only if rice still firm after absorbing the cooking water · only ordinary pot, same two-cup water batch

10. 10

    Step 10: Rest only the chosen cooked mushroom rice from 7 or 8 or 9 four to five minutes, then fluff gently. Garnish with extra optional coriander and lemon juice and serve with prepared accompaniments.

    Chosen mushroom rice resting · 5 minUses extra chopped coriander optional finishing garnish · optional lemon juice for finishing · only chosen Instant Pot route · only chosen stovetop pressure route · only chosen ordinary pot route