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5 from 26 votes

Mushroom biryani - Instant pot and stovetop

Mushroom Biryani is an easy, one-pot flavorful meal. You just need simple raita to enjoy this wholesome dish.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: How to make mushroom biryani, Instant pot mushroom biryani, Mushroom biryani, Vegan mushroom biryani
Servings: 3 People
Calories: 226.9kcal
Author: Lathiya

Equipment

Ingredients

  • 1 1/2 Cup Basmati Rice
  • 2 Cups Mushroom Cleaned and sliced
  • 1/2 Cup Onion Thinly Sliced
  • 1 Tomato Big
  • 1 Teaspoon Ginger Garlic Paste
  • 2 Green Chili
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chili Powder
  • 1 Teaspoon Biriyani Masala
  • 1/2 Inch Cinnamon Stick
  • 2 Bay Leaf
  • 2 Cloves
  • 1 Star Anise
  • 2 Cardamom
  • 1/2 Teaspoon Fennel Seeds
  • 1/4 Cup Cilantro
  • 1/4 Cup Mint leaves
  • 3 Cups Water
  • 2 Tablespoon Oil
  • 1 Teaspoon Lemon Juice
  • Salt As Required
  • 1 Tablespoon Cashews

Instructions

Instant pot method

  • Wash the rice thoroughly until the water becomes clear. Soak it for at least 30 minutes and drain.
  • Grind tomato and the whole spices except bay leaf, star anise to a smooth paste.
  • Switch on the Instant pot. Press the saute button. Add the oil inside the stainless pot.
  • Add the bay leaf, star anise when the oil is hot. Now add the sliced onions, green chili and saute them till translucent.
  • Add the cleaned mushrooms to the sauteed onions. Stir it for a minute and add ginger garlic paste.
  • Saute it till the raw smell of the ginger-garlic paste fades away. Now add the spice powders and saute. Add cilantro and mint leaves.
  • Once all the masala comes together, add the soaked and drained rice. Add water, lemon juice, and the required salt. Stir gently. Close the Instant pot lid and turn the valve to a sealing position.
  • Press the cancel button. Now press the pressure cook or manual button and set the timer for 5 minutes.
  • Once done, let the pressure release naturally. Open the lid and fluff the rice gently with a fork. Roast the cashews in oil till golden and add it over the cooked rice. Serve flavorful mushroom biryani with simple raita.

Stovetop method

  • For the stovetop method, follow the same steps as above in a pot and after adding water cook covered until the rice is cooked.

Notes

  1. Adjust spices as per your requirements. You can avoid green chilies if you want less spicy.
  2. The rice to water ratio is 1:2. So adjust when you alter the rice quantity. If you are using anything other than basmati rice, then the rice water ratio will change.
  3. I used store-bought biriyani masala.
  4. You can use ghee or clarified butter instead of oil to give more aroma and flavor to the dish.
  5. You can use coconut milk instead of just water. In that case, use 1 cup coconut milk and 2 cups of water for this recipe.

Nutrition

Serving: 1person | Calories: 226.9kcal | Carbohydrates: 28.5g | Protein: 5.6g | Fat: 11g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg