You will not miss the meat in this mushroom biryani! It is truly so delicious and aromatic. Prepared in Hyderabadi style, it combines tender sauteed mushrooms, fluffy basmati rice and a variety of aromatics and fragrant spices.
All About Mushroom Biryani
Biryani dominates the Indian meat and chicken recipes, as one of the most favored delicacies. But what if you are a vegetarian or just want to enjoy some vegetables. Then you’ve come to the right place.
I have tested and created a really mouthwatering mushroom biryani. Even the meat-loving people in my family have raved about it and loved the mushrooms!! It has everything that makes it a great alternative to chicken biryani or lamb biryani.
- Meaty Mushrooms: I use a variety of mushrooms, for the perfectly meaty texture and plenty of umami flavor!
- Hyderabadi style: Prepared in my favorite biryani style, which is easier and also one of the most popular biryanis of India. It has the perfect balance of spices and aromatics. Too many spices can ruin the biryani taste!
- Loaded with mushrooms, which are low in calories, carbohydrates, a good source of vitamins and minerals, and are known for a variety of health benefits.
How To Choose Ingredients
- Mushrooms: I use assorted varieties - button, cremini, shiitake etc. Make sure to have ⅓ of it as shiitake as they are very meaty in texture, taste and flavor. I get them at Trader Joes or Wegmans.
- Basmati Rice: I use the highest quality aged long grain basmati rice from a popular brand, such as India Gate Classic or Zebra. Ask you Indian grocer for the best variety in any brand.
- Yogurt: Choose plain regular yogurt that is neither too thick nor too runny. Avoid Greek yogurt. For dairy free, try coconut yogurt.
- Spices: Best is to use homemade biryani masala as we do here. Garam masala is not an ideal substitute.
- Herbs: I use fresh herbs for the best flavor. But frozen cilantro and dried mint may also work for the marinade.
- Saffron: High quality saffron makes all the difference. Learn more: Saffron Tea.
- Chili Powder: Use Kashmiri chili powder for less heat or regular chili powder for a spicier option.
Step by Step Visual Overview
This is a brief overview. Full recipe with measurements is at the end of the blog post.
- Fry the Onions until crisp and golden brown.
- Saute mushrooms and combine with marinade ingredients.
- Rinse basmati rice. Soak some of it. Boil the remaining rice until al dente.
- Top the marinated mushrooms with soaked rice, fried onions and herbs. Then layer cooked rice. Drizzle ghee and saffron water. Seal tight and cook until steaming hot.
Top Tips
- Mushrooms: Buy a lot as they will shrink while cooking. Cut them into halves or thick slices, so they will retain a meaty texture even after cooking.
- Onions: I slice onions thinly using my mandolin slicer. Use fresh oil, and don't let them turn dark brown. This is optional, but you can sprinkle corn starch on onions to fry them quick and crisp; about 1 teaspoon corn starch for 1 large onion.
- Rice: Rinse it well to remove excess starch. Soaking rice prior to cooking will make the grains stronger. Cook it just enough to be fluffy, separate and retain shape.
- Raw Soaked Rice: I sprinkle some of this over the mushrooms. This raw rice will absorb juices from the marinade while cooking, and prevent the cooked rice from becoming soggy.
- Cooking Pot: Use a wide thick-bottomed pot. Very deep and tall pots are not suitable.
- For more troubleshooting ideas check chicken biryani.
How To Serve
Biryani is typically served with a saucy dish and Indian yogurt dip known as raita. Since this mushroom biryani is a more modern recipe, you could try something different.
- For the vegetarian: Try it with egg curry or the traditional mirchi ka salan.
- For the meat lover: Serve it with Hyderabadi keema or kofta curry.
- Salads and dips: Add cucumber raita or kachumber (Indian tomato cucumber salad).
Variations
This mushroom biryani is vegetarian, gluten free, egg free and soy free. Here are some variations to try.
- Vegan/Dairy Free: Use diary free yogurt. Skip the ghee or use coconut oil for a flavor twist.
- Nut Free: Skip the cashews.
- Add Protein: Saute some tofu, tempeh, paneer or halloumi and add to the marinated mushrooms.
More Indian Vegetarian Recipes
- Paratha (layered flatbread, with great video tutorial)
- Dal Palak (spinach dal)
- Spicy Eggplant Side Dish
- Vegetable Upma With Cauliflower (lower carb)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Mushroom Biryani
Mushroom Biryani is an aromatic and mouth watering Indian dish with meaty mushrooms in layers of fluffy rice, fragrant spices and fried onions. It uses a careful selection of ingredients and techniques for an authentic taste.
Course :Main Course
Cuisine :Indian
Servings: 16 Cups
Calories: 287kcal
Ingredients
Fried Onions
- 1 lb yellow onions sliced thinly
- 1½ cups cooking oil with high smoke point, peanut oil
Mushroom Marination
- 2 tablespoons oil leftover from fried onions
- 4 lbs mushrooms assorted varieties (button, cremini, shiitake, etc), sliced thick or cut into halves, see note
- 1½ cups plain yogurt
- 2 tablespoons ginger garlic paste or grated ginger and garlic
- 1 teaspoon salt plus 2 pinches for mushrooms, adjust to taste
- 1 teaspoon chili powder or Kashmiri chili powder for less heat, adjust to taste
- ¾ teaspoon turmeric
- 1 chili pepper jalapeño, serrano, or cayenne, adjust to taste
- 2 tablespoons lemon juice start with 1 tablespoon and adjust to taste
- ⅓ cup fresh cilantro chopped
- 3 tablespoons fresh mint chopped
Spices for Marinade (see note)
- 1 cinnamon stick
- 1 black cardamom pod
- 6 green cardamom pods
- 6 cloves
- 1 bay leaf
- ½ teaspoon shahjeera black cumin, see note
- ½ teaspoon black peppercorns
- ½ star anise or ⅛ teaspoon nutmeg plus 1 blade mace
Biryani Rice
- 4 cups basmati rice long grain
- 12 cups water
- 2½ tablespoons salt
- 1 tablespoon cooking oil leftover from fried onions
- 1 teaspoon saffron ground and dissolved in 2 tablespoons hot water
- 2 tablespoons ghee recommended
Whole Spices for Rice (see note)
- 2 black cardamom pods
- 6 green cardamom pods
- 6 cloves
- 1 bay leaf
- 1 cinnamon stick
Optional
- Cashews roasted or shallow fried in leftover onion oil
Equipment
- Wide Cooking Pot 6-quart, 10-inch diameter, oven proof
Instructions
Fry Onions
- Heat the oil over medium-high heat in a wide frying pan. To check if the oil is hot enough, hold your palm about 3 inches above the surface; you should feel the heat or use a candy/fry thermometer.
- Fry the sliced onions in batches. Do not overcrowd the pan. Fry until they become crisp and golden brown. Set aside.
Marinate Mushrooms
- Heat oil in a skillet over medium high. Add mushrooms and saute at high heat, until golden brown and softened. Evaporate all the juices. Then add 2 pinches salt to season it. Allow to cool completely.
- In a mixing bowl, combine the sauteed mushrooms with all the marinade ingredients up to the chili pepper. Add half of the lemon juice, half of the herbs, and half of the fried onions. Tip: The mixture should be thick and not runny.
- In a spice grinder, process the biryani spices to a fine powder and add to the mushroom marinade. Mix well and marinate for 2 to 3 hours, but that is optional.
Cook Rice
- Rinse the basmati rice 5 times in plenty of water until the water runs clear. Drain well. Soak the rice in 3 quarts (12 cups) of water for about an hour.
- In a large cooking pot, take 12 cups of water, 2½ tablespoons of salt, 1 tablespoon cooking oil, whole spices and bring it to a boil. Meanwhile, reserve ½ cup of the soaked basmati rice for later.
- Drain the remaining rice and add to the cooking pot. Boil the rice briskly over medium-high to high heat until the grains are soft but al dente like pasta, about 4 to 5 minutes. Gently stir the rice occasionally while it cooks. Drain the rice in a fine-mesh colander and set aside.
Assemble Rice and Mushroom Layers
- Transfer the marinated mushrooms with the marinade to a wide, thick-bottomed, oven-proof cooking pot. Tip: Mushrooms should be optimally coated with marinade (see video).
- Drain the ½ cup soaked basmati rice and sprinkle over the mushroom marinade. Then spread the remaining herbs and most of the remaining fried onions.
- Next, layer all the cooked rice. Sprinkle the remaining lemon juice, fried onions, saffron water, and ghee over the rice. Place parchment paper and then two sheets of aluminum foil over the cooking pot. Press the lid tight over it. Tip: If you prefer, you may pick out the whole spices from the cooked rice before steaming.
Final Steaming (Two Methods, Choose One)
- Oven: Bake the mushroom biryani in a preheated oven at 350ºF for one hour, until the steam builds up well.
- Stove Top (Alternative): Heat the biryani over medium-high for about 5 minutes, then reduce the heat to low and cook for one hour, until the steam builds up well.
Serve
- Remove from the oven or stove. Allow to cool for 5 minutes, then gently mix the rice and mushroom layers. Using a spatula, mound the biryani on a serving plate. Be sure to present the rice in various colors — yellow, orange, white, and brown.
- Place some mushroom pieces on top. Garnish with fried onions, herbs, extra saffron rice and cashews. Serve the mushroom biryani hot. Enjoy!
Notes
- Frying onions: If you cannot deep-fry the onions, then sauté them until they are crisp and golden brown as we did for ash reshteh, adjusting the oil used for the recipe.
- Optimal amount of salt and oil is very important for the taste of biryani.
- Spices: You can cook whole spices wrapped in muslin cloth or use a metal mesh cooking infuser. Ground spices are more intense. So, if using whole spices for the marinade, just double the amount of spices in the recipe.
- Branded spice mixes may include salt and chili powder. If they are used to substitute the ground biryani spices in the recipe, then the salt and chili powder should be adjusted accordingly.
- Make-Ahead: You can fry the onions ahead, wrap in paper towels and store them in an airtight container or ziplock bag. Spice mixes can be made in bulk and stored in airtight glass containers for up to 2 months.
- Meal Prep: Combine sauteed mushrooms with marinade a day before.
- Storage and Freezing: Biryani can be stored in refrigerator for 3 to 4 days or frozen for later.
- Shajeera: These may be referred to as black cumin or black caraway seeds at Indian stores, the labeling is not consistent. Ask your Indian grocer for “shahjeera”.
Nutrition
Serving: 1Cup | Calories: 287kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 375mg | Potassium: 551mg | Fiber: 3g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
Lynne
In the tips you say you add flour to the onions before frying, but the recipe itself doesn't mention this. I'm not rating the recipe yet because I haven't made it, but I am eager to try it.
Roxana Begum
Thanks for the feedback. The onions can be fried without the flour. Sprinkling the flour or corn starch is an extra tip, and is optional. I've updated it for clarity.