Easy Homemade Mushroom Biryani Recipe – Flavorful & Aromatic

If you love aromatic rice dishes with a burst of flavor, this easy homemade Mushroom Biryani recipe is for you. Mushrooms bring a rich, meaty texture, making this biryani a comforting choice for vegetarians and mushroom lovers alike. Growing up, my family would make this dish during special occasions, and the kitchen would always smell heavenly. Whether you’re cooking for a festive dinner or a cozy weeknight meal, this Mushroom Biryani will impress everyone at the table.

Ingredients

• 2 cups basmati rice

• 250 g button mushrooms, sliced

• 1 large onion, thinly sliced

• 2 medium tomatoes, chopped

• 2 tbsp chopped fresh coriander leaves

• 1/4 cup plain yogurt

• 2 tbsp vegetable oil or ghee

• 2 tbsp chopped fresh mint leaves

• 1 tsp ginger-garlic paste

• 2 green chilies, slit

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 4 cups water

• Salt, to taste

• Optional garnishes: fried onions, cashews, raisins, boiled eggs

Whole Spices

• 1 bay leaf

• 4 green cardamoms

• 4 cloves

• 1-inch cinnamon stick

• 1/2 tsp cumin seeds

Step-by-Step Instructions

1. Rinse and soak rice: Wash basmati rice thoroughly and soak in water for 30 minutes. Drain before cooking.

2. Cook rice: Boil 4 cups of water with a pinch of salt and the whole spices. Add rice and cook until 70% done. Drain and set aside.

3. Sauté mushrooms: Heat oil/ghee in a pan. Add cumin seeds, sliced onions, and sauté until golden. Add ginger-garlic paste and green chilies. Cook 1–2 minutes.

4. Add tomatoes & spices: Stir in chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.

5. Mix mushrooms: Add sliced mushrooms and cook until they release moisture and start to brown. Stir in yogurt, garam masala, coriander, and mint leaves.

6. Layer biryani: In a heavy-bottomed pot, layer half of the cooked rice, then the mushroom mixture, then the remaining rice. Sprinkle optional fried onions, cashews, or raisins.

7. Dum cooking: Cover tightly with a lid. Cook on low heat for 15–20 minutes to allow flavors to meld.

8. Serve: Gently fluff the rice before serving. Garnish with extra mint or coriander if desired.

Tips & Variations

• Vegetable swap: Replace mushrooms with paneer, mixed vegetables, or tofu for variety.

• Spice adjustment: Reduce chili for a milder flavor or increase for heat lovers.

• Aromatic touch: Add a few saffron strands soaked in warm milk for extra fragrance and color.

• Quick version: Use pre-cooked rice to cut down cooking time; layer and steam for 10 minutes.

Storing & Reheating

• Fridge: Store in an airtight container for up to 2 days.

• Freezer: Freeze in portions for up to 1 month.

• Reheating: Microwave with a splash of water to maintain moisture or steam on the stovetop for 5–7 minutes. Avoid dry reheating to keep rice fluffy.

FAQs

Q1: Can I make it ahead?
Yes! Prepare the mushroom mixture and rice separately; layer and steam when ready to serve.

Q2: Can I use brown rice?
Yes, but increase cooking time and water slightly.

Q3: Is this suitable for kids?
Absolutely! Reduce green chilies for a milder version.

Q4: Can I add cream for richness?
Yes, add 2–3 tbsp cream along with yogurt for a creamier texture.

Nutritional Information (per serving, serves 4)

• Calories: 320 kcal

• Protein: 8 g

• Carbs: 55 g

• Fat: 8 g

This easy homemade Mushroom Biryani recipe is perfect for impressing family and friends with minimal effort. Try it with optional garnishes like fried onions or cashews for an extra special touch. If you enjoyed this recipe, leave a comment below, share it with fellow foodies, and explore other aromatic biryani variations on our blog.