Mushroom Biryani

January 21, 2015 Motions and Emotions 12 Comments

Biryani is always top of the preference list at our home! Indirectly, we (even my taste buds has changed over the years I guess)  are biryani lovers. Normally, I prepare varieties of Chicken Biryani. Once or twice I prepared Paneer Biryani which was delicious. However, this time I tried Mushroom Biryani and believe me which was equally yummy and similar to any kind of non veg biryani. Usually, for any kind of non veg biryani preparation (marination) is more, so you have to plan well in advance. But you can prepare mushroom biryani anytime if you have the ingredients at your kitchen.

Are you a Biryani Lover?? Which one is your Favourite Biryani??

Mushroom Biryani

Button Mushrooms - 200 gms
Basmati Rice  - 1 1/2 cups
Bay leaf - 1
Cloves - 4
Green Cardamoms - 2
Black Cardamoms - 2
Cinnamon - 1 inch 2 pieces
Mace (Jaitri) - 1 blade

Star Anise - 2
Kababchini - 6
Dry Red Chilli - 1
Onions -  1 cup + 1/3 cup, sliced

Ginger Paste -  2 teaspoons
Garlic Paste - 2 teaspoons

Green Chilli Paste - 1 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder -1 tablespoon

Cumin Powder - 2 teaspoon
Black Peppercorns - 1/2 teaspoon
Turmeric Powder- 1/2 teaspoon
Tomatoes Pureed  -2 medium

Hung Curd - 1/2 cup
Garam Masala Powder - 1/2 teaspoon
Fresh Coriander Leaves- finely chopped1/4 cup

Lemon Juice - 2 teaspoon
Kewra water-  4-5 drops(optional)

Sugar - 2 teaspoon
Saffron (kesar)-  a pinch
Milk - 1/4 cup

Salt to taste
Ghee - 2 teaspoon
Refined Oil - 2 tablespoon


Wash and soak basmati rice for 20 minutes and later drain the water. Clean the mushrooms and wipe with kitchen towel. For medium size mushroom make two pieces whereas quarter the bigger size. Marinate the mushrooms with lemon juice. Now 1/3 cup onion fry with salt and little sugar and keep aside. Dissolve the saffron in warm milk and keep aside.

Now in a heavy bottom pan boil water adding half of the quantity of following spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove). Next add rice and watch it constantly. When 70% of rice is cooked, drain the water and spread the rice in big plates for cooling. 

On the other hand, heat oil & ghee together in a pan and add remaining spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove) along with bay leaf and dry red chilli. Next add slice onions and add little sugar, when they are translucent add ginger, garlic and chilli paste. Cook for few more minutes and add dry spices (turmeric powder, coriander powder, cumin powder and red chilli powder). Add tomato puree and cook for 5 minutes. Add garam masala powder in curd and beat well. Next add this curd and mix well. Finally add mushrooms and salt to taste. Slow the flame and cook for sometime so that the mushrooms are properly coated with spices. 

Now in a big vessel (grease it with ghee) arrange the cooked rice, mushroom masala in alternate layers and sprinkle fried onions, kewra water and saffron milk after each layer. After assembling cover the big vessel with a tight lid, if required seal it with flour dough. Keep the vessel on medium hot skillet for 10 to 15 minutes. Serve it with raita. 


  1. One of our familys fav!! Looks so yum!

  2. Anytime ready for biriyani....Looking delicious!!

  3. look at that long grain of rice, looks awesome

  4. No doubt, this is a great biryani option for vegetarians. Looks yummy!

  5. i am one mushroom lover... this biriyani looks really tempting...

  6. Delicious mushroom biriyani.. looks so yummy..

  7. Wow..this looks so good! I'm a big fan of biryani! :D

  8. My favorite briyani, looks superb..

  9. Yes!! I love briyani any time and right now I am loving your mushroom version.

  10. My most favorite!! Looks good!


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