Mushroom Biryani

Mushroom Biryani is an aromatic and delicious rice dish to die for. Biryani is a whole meal initself and is served with  vegetable or cucumber raita. Generally biryani is made with meat but in this recipe mushroom is a good replacement  for that meaty texture. Biryani is cooked using basmati rice, whole and ground spices and herbs .

For this recipe semi-cooked rice and mushrooms are then cooked on dum over low heat. The mix of spices, rose water, saffron and ghee releases a strong aroma which fills the whole house thus triggering your hunger. 

How to make a good Biryani

• Rice – Use long grain good quality of Basmati rice. Rinse the rice well to remove the dirt till you get clean water. Always soak the rice for 20 minutes before cooking. Cook the rice till 3/4 done only. Rest of the cooking will be done on the dum along with the gravy.
• Mushroom – The button mushrooms should be fresh. Do not wash the mushrooms. Clean them    with wet kitchen towel to remove all the mud. Marinating the mushrooms is an important part, so please do not skip.
• Spices – Lots of spices like cardomoms, cloves, cinnamon, star annies, mace, bay leaves along with chilli powder, coriander powder, turmeric are used. Making your own spice mix is always better as it has more aroma and flavour.
• Herbs – Fresh mint and coriander play an important part in this dish. Use them generously.
• Assembling – While assembling layer the biryani well with all the condiments. Make 2 to 3 layes at least. 
• Cooking – Cook the assembled biryani on a dum; meaning dont cook it directly on the heat. Always keep your biryani container on a thick  skillet cover with a tight lid . Do not open to the lid while on dum. Switch off the heat and then remove the lid just before serving.

This recipe has step by step pictures. I am sure you will enjoy it with our Kachumber Raita. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other rice recipes like Lemon Rice and Hariyali Pulao (Spinach and Green Peas Rice).  

Yield: 4 servings 
Prep time: 45 minutes 
Total time: 90 minutes 

Ingredients for Mushroom Biryani

400 grams Mushrooms

For the Marinade
½ cup yogurt
2 teaspoon Ginger garlic paste
½ teaspoon Haldi
½ teaspoon Red chilli powder
1 teaspoon Coriander powder
1 tablespoon Coriander chopped
1 teaspoon Salt

For the Rice
2 cups Basmati rice (long grain rice) soaked.
2 Bay leaves
4 Cloves
2 Cardamoms
2 Star-anise
½ teaspoon Ghee
1 teaspoon salt

For the mushroom gravy
2 tablespoon oil
1 tablespoon ghee
2 +2 Onions sliced
1 tablespoon ginger garlic paste
2 tomatoes purried
2 tablespoon mint leaves
salt to taste

For assembling the biryani
2 tablespoon fried onions
2 tablespoon coriander chopped
2 tablespoon mint leaves
½ teaspoon Kewra water
1 teaspoon Rose water
A few strands Saffron soaked in 2 teaspoon milk

For the dry masala 
2 Cloves
2 Cardamoms
2 Black Cardamoms
1” piece Cinnamon
2 Mace
½ teaspoon Cumin
½ teaspoon Pepper
1 teaspoon Coriander
1 teaspoon Red chilli

Directions FOR MUSHROOM BIRYANI

• With a wet kitchen towel wipe the mushrooms well and cut into half or in 3 pieces
• Mix the entire ingredient for the marinade and add the mushrooms. Mix well and let it sit for 45 minutes to 1 hour.
• Dry roast the first seven ingredients for the dry masala on low heat till aroma is realized. Add the rest of the ingredients and  switch of the heat. Cool and grind to a powder.
• In a big pot add 8 cups of water and bring to a boil. Drain the rice and add along with all the ingredients for the rice and cook till the rice is ¾ cooked. Drain the excess water. Keep it side.
• Heat the oil in a pan and fry 2 sliced onion till brown and crisp. Drain and keep it side.
• Add ghee in the same pan: add 2 sliced onions and saute till translucent. Add the ginger garlic paste and saute for a minute. Now stir in the tomato puree and saute till the mixture become thick.
• Add the grinded roasted dry masala containing 9 ingredients and mix it. Finally add the marinated mushrooms and cook till mushrooms are half cooked.
• Now add half of the mint and coriander, Check the taste of grinded roasted dry masala powder and salt and accordingly adjust. Stir and cook till the mushrooms are done. Switch off the heat.

How to proceed

• You can use an oven safe dish or a pan with a lid.
• Start with greasing the pan.
• Arrange a layer – 1/3 of the mushrooms and then 1/3of the rice. Sprinkle some of the kewra and rose water, then some of mint and coriander and  the fried onions. Spread some of the saffron milk on top.
• Similarly make the 2nd and 3rd layer. 
• If you are baking then cover the dish with a baking foil and seal it. Bake at 200 degrees for 10 minutes.
• If using a pan then cover it with the lid. Heat a heavy iron skillet and place the pan on it. Leave for 10 minutes on medium heat.
• Serve this flavorful biryani with Kachumber raita.