Mushroom Biryani, How To Make Shahi Mushroom Biryani

Mushroom Biryani

Mushroom biryani is a delicious combination of mushrooms and biryani. The umami of mushroom and the aroma of basmati and spices makes it perfect biryani. It is so tasty that everyone whether vegetarian or non vegetarian would love it.

Biryani is derived from the Persian word ‘Birian’ which means ‘Fried before Cooking’. In south India it is also known as Kalan Biryani.

This biryani recipe is inspired by my vegetable biryani. I have prepared it many times at home, it comes out perfect every time. Yes, no burned bottom, no sticky rice. In the recipe I have shared some tricks to avoid mushy rice and burnt at bottom.

Let’s jump to the recipe !

Ingredients

2o0 grams mushroom, cleaned and halved
1 cup basmati rice
1/4 cup packed mint leaves
1/4 cup packed coriander  leaves
3 large garlic cloves
1 inch ginger
2 teaspoon oil
1 teaspoon shahi jeera(black cumin)
1 onion, sliced
2 green chilies
1/2 teaspoon turmeric powder
1/2 teaspoon red chili power
3 teaspoon biryani masala
2 tablespoon thick yogurt / curd
2 teaspoon home-made ghee
Coriander Leaves
A few cashew nuts
Saffron coloured rice
2 tablespoon milk
A few drops of kewra water or rose-water

For making dum
1 cup all-purpose flour
kitchen foil as required

Step by step mushroom biryani

Step 1. Prepare green mixture

In a mixer jar add mint leaves, coriander leaves, ginger, and garlic pieces. Grind till it becomes smooth.

Step 2. Preparing rice al dente

In a heavy bottomed pan, add 5 cups of water, black cumin (shahi jeera) and 1/2 teaspoon of oil. Place it on high heat and let it come to a boil.

Once it comes to a boil, slow down the heat to medium and add rice slowly.

Cook rice al-dente. (al -dente means cooked to be firm to the bite). It will take 3-4 minutes.

Drain it and wash it under cold water so that rice don’t cook further. Separate 2 tablespoon of rice and colour them yellow using saffron or turmeric powder.

Step 4. Preparing mushroom masala

Place a heavy bottomed pan on medium heat. Pour oil. Once oil is hot enough, add sliced onion and saute till it get brown in colour. Separate out few onion for garnishing.

Add halved mushrooms and mix.

Cook until mushrooms are cooked and onion will caramelize.

You can view here how mushrooms have become golden brown in colour.

In the same pan add spices biryani masala, turmeric powder(haldi), red chili powder, green chili, and green mixture prepared in step 1.

Add yogurt and salt. Mix every thing.

Step 5. Layering

Make a layer of mushroom masala prepared in step 4.

Then layer rice evenly.

Sprinkle coriander leaves and brown onions.

Add some cashews and saffron coloured yellow rice. Now put ghee at three places on biryani. Sprinkle few drops of kewra water.
Trick- If you feel that rice is very dry, you may add 2 tablespoon of milk. This is how rice will turn soft and fluffy.

Step 6. Making dum
Cover the pan with double layer of foil and cover the lid.

Now knead a sticky all purpose flour and stick at all over the rim. Here come a trick to prevent burning at bottom. Place a skillet (tawa) on gas and then put the sealed pot on it. Set the heat to lowest possible. Cook the mushroom dum biryani for 25 to 30 minutes.

Turn off the gas and let the biryani sit for 10 minutes.

Enjoy ! Shahi mushroom biryani is ready to serve.

Recipe card – Mushroom biryani 

5 from 1 vote

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Mushroom biryani, how to make Shahi mushroom biryani

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Mushroom biryani is a delicious combination of mushrooms and biryani. The umami of mushroom and the aroma of basmati and spices makes it perfect biryani.

Course: Main

Cuisine: Indian

Servings: 4 Servings

Author: Rachna's Kitchen

Ingredients

• 2 o0 grams mushroom cleaned and halved
• 1 cup basmati rice
• 1/4 cup packed mint leaves
• 1/4 cup packed coriander leaves
• 3 large garlic cloves
• 1 inch ginger
• 2 teaspoon oil
• 1 teaspoon shahi jeera black cumin
• 1 onion sliced
• 2 green chilies
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili power
• 3 teaspoon biryani masala
• 2 tablespoon thick yogurt / curd
• 2 teaspoon
• home-made ghee
• Coriander Leaves
• A few cashew nuts
• Saffron coloured rice
• 2 tablespoon milk
• A few drops of kewra water or rose-water
• For making dum
• 1 cup all-purpose flour
• kitchen foil as required

Instructions

1. *******Prepare green mixture*******
2. In a mixer jar add mint leaves, coriander leaves, ginger, and garlic pieces. Grind till it becomes smooth.
3. *******Preparing rice al dente********
4. In a heavy bottomed pan, add 5 cups of water, black cumin (shahi jeera) and 1/2 teaspoon of oil. Place it on high heat and let it come to a boil.
5. Once it comes to a boil, slow down the heat to medium and add rice slowly.
6. Cook rice al-dente. (al -dente means cooked to be firm to the bite). It will take 3-4 minutes.
7. Drain it and wash it under cold water so that rice don't cook further. Separate 2 tablespoon of rice and colour them yellow using saffron or turmeric powder.
8. *******Preparing mushroom masala*******
9. Place a heavy bottomed pan on medium heat. Pour oil. Once oil is hot enough, add sliced onion and saute till it get brown in colour. Separate out few onion for garnishing.
10. Add halved mushrooms and mix.
11. Cook until mushrooms are cooked and onion will caramelize.
12. You can view here how mushrooms have become golden brown in colour.
13. In the same pan add spices biryani masala, turmeric powder(haldi), red chili powder, green chili, and green mixture prepared in step 1.
14. Add yogurt and salt. Mix every thing.
15. ********Layering*******
16. Make a layer of mushroom masala prepared in step 4.
17. Then layer rice evenly.
18. Sprinkle coriander leaves and brown onions.
19. Add some cashews and saffron coloured yellow rice. Now put ghee at three places on biryani. Sprinkle few drops of kewra water.
20. ********Trick-If you feel that rice is very dry, you may add 2 tablespoon of milk. This is how rice will turn soft and fluffy.
21. ********Making dum*********
22. Cover the pan with double layer of foil and cover the lid.
23. Now knead a sticky all purpose flour and stick at all over the rim. Here come a
24. trick to prevent burning at bottom
25. Place a skillet (tawa) on gas and then put the sealed pot on it. Set the heat to lowest possible. Cook the mushroom dum biryani for 25 to 30 minutes.
26. Turn off the gas and let the biryani sit for 10 minutes.

Some other biryani recipes available on blog

1. Hyderabadi chicken dum biryani 

2. Vegetable dum biryani 

3. Peas pulao