Easy Mushroom Biryani Recipe 2024

The recipe for spicy mushroom biryani calls for basmati rice, onions, tomatoes, and mushrooms. It is easy to prepare and takes only a few minutes—an excellent recipe to include in your child’s school lunchbox.

Ingredients for Mushroom Biryani Recipe:

For Rice: 

  • Two hundred grams of basmati rice 

For Curry: 

  • Two to three tablespoons of oil 
  • One teaspoon cumin 
  • One teaspoon of fennel 
  • A 3cm-long segment of cassia bark 
  • Two cloves 
  • Three cardamoms 
  • Two mace strands 
  • Just one bay leaf 
  • Anise with one star 
  • Ten curry leaf 
  • One finely chopped onion 
  • Six garlic cloves (crushed)
  • Crushed 7-cm ginger 
  • One or two finely chopped green chillies 
  • One tomato, chopped finely 
  • 1 teaspoon ground turmeric 
  • One teaspoon of red curry powder 
  • ½ teaspoon powdered garam masala 
  • ½ teaspoon powdered coriander 
  • 1/2 tsp ground pepper 
  • One teaspoon of salt 
  • 250g of chunked chestnut mushrooms 
  • Chopped mint leaves 
  • Chopped coriander leaves 

How to make Mushroom biryani?

  1. Run water over basmati rice until the starch is removed.
  2. Soak the rice for almost half an hour. Once the rice is drained, set it aside.
  3. Heat the oil in a deep pan and add all the spices (mace, star anise, fennel, cumin, cloves, bay leaf, cassia, and green cardamoms).
  4. Add the chopped onions and sauté them until translucent, stirring in the curry leaves and frying the spices for a few seconds until fragrant.
  5. Cook the minced garlic, ginger, and green chillies until the garlic is thoroughly cooked.
  6. After that, stir-fry the finely chopped tomatoes for ten minutes.
  7. Stir in the salt, black pepper, coriander, turmeric, garam masala, and red chilli powders.
  8. Once the tomatoes are fragrant and have broken down into a masala, add the mushrooms along with half of the mint and coriander leaves.
  9. Simmer for 6 to 8 minutes at a low temperature.
  10. Add about 200ml of hot water and stir.
  11. Simmer the mixture for a while.
  12. Stir in the remaining coriander and mint after adding the rice.
  13. Add some salt for seasoning.
  14. Put the flame on low heat and place a lid on the pan.
  15. Simmer for ten minutes.
  16. Verify that the rice is cooked once the water has been absorbed.
  17. If it’s still a bit bite, add a little more water and cook with the lid on for a little while longer.
  18. After the rice is fully cooked, rest for five minutes.
  19. Now lift the cover and give the rice a fluff.
  20. Served with raita and salad of your choice.

Also try: Navratan BiryaniPrawn BiryaniNattu Kozhi Biryani

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