Classic Mushroom Biryani
A fragrant and savory one-pot rice dish layered with spiced button mushrooms, aromatic basmati rice, and fresh herbs.
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Ingredients
- 2 cups Basmati rice
- 400 grams Button mushrooms, sliced
- 2 large Onions, thinly sliced
- 1/2 cup Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 2 teaspoons Biryani masala powder
- 1/2 teaspoon Turmeric powder
- 3 tablespoons Ghee or vegetable oil
- 1/2 cup Fresh mint and cilantro leaves
- 1 set Whole spices (cinnamon, cardamom, cloves)
- 1 pinch Saffron strands soaked in milk(optional)
Instructions
- 1
Wash and soak the basmati rice for 30 minutes, then parboil in salted water with whole spices until 70% cooked and drain.
- 2
Heat ghee in a heavy-bottomed pan and fry half the sliced onions until golden brown and crispy; set aside for garnish.
- 3
In the same pan, sauté the remaining onions until translucent, then add ginger-garlic paste and sauté until fragrant.
- 4
Add the sliced mushrooms, turmeric, and biryani masala, cooking until the mushrooms release their moisture and shrink.
- 5
Stir in the yogurt and half of the chopped herbs, simmering for 2 minutes to create a thick gravy base.
- 6
Layer the parboiled rice over the mushroom mixture, then top with fried onions, remaining herbs, and saffron milk.
- 7
Cover with a tight-fitting lid and cook on very low heat (Dum) for 15 minutes to allow flavors to meld.
- 8
Fluff the rice gently with a fork before serving hot with raita.
Nutrition per Serving
385
Calories
12g
Protein
62g
Carbs
10g
Fat
4g
Fiber
5g
Sugar
620mg
Sodium
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