Mushroom Biryani is a fragrant and flavorful rice dish that beautifully blends the earthy taste of mushrooms with aromatic spices and perfectly cooked basmati rice. This one-pot meal is a celebration of textures and flavors, making it an excellent option for both weeknight dinners and special occasions. The mushrooms absorb the rich spices, while the long grains of rice remain fluffy and separate, creating a satisfying dish that’s both hearty and vegetarian-friendly. Served with a side of cooling yogurt raita or a fresh salad, Mushroom Biryani is sure to impress family and friends alike.
Ingredients
- 1 ½ cups basmati rice
- 2 tablespoons vegetable oil or ghee
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (optional)
- 3 cups mushrooms, sliced (button or cremini)
- 1 cup chopped tomatoes
- 1 ½ cups vegetable broth or water
- Salt, to taste
- Fresh cilantro and mint leaves, for garnish
- Optional: fried onions for garnish
Instructions
- Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Sauté Onions: In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté until golden brown, about 5-7 minutes. Remove half of the onions and set aside for garnishing.
- Add Aromatics: To the remaining onions, add the minced garlic, grated ginger, and green chilies. Sauté for another minute until fragrant.
- Spices and Mushrooms: Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder (if using). Cook for 1-2 minutes before adding the sliced mushrooms. Sauté until the mushrooms are tender, about 5-6 minutes.
- Combine with Tomatoes: Add the chopped tomatoes and salt. Cook until the tomatoes soften and blend with the spices, about 3-4 minutes.
- Add Rice and Broth: Gently fold in the drained rice, ensuring it’s coated with the mushroom mixture. Pour in the vegetable broth or water, bringing it to a gentle boil. Reduce the heat to low, cover the pot, and cook for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- Fluff and Serve: Once cooked, fluff the biryani with a fork and let it rest for 5 minutes. Garnish with fresh cilantro, mint leaves, fried onions, and the reserved sautéed onions.
Enjoy your Mushroom Biryani warm, paired with yogurt raita or a simple cucumber salad for a delightful meal!
