Mushroom biryani recipe with step by step pictures. Spicy mushroom biryani or kalan biryani recipe is made with onions, tomatoes, mushrooms and basmati rice. Simple and quick mushroom biryani recipe which can be made in few mins. Great recipe to put in your kids lunch box as well.
Mushroom Biryani Recipe
Simple and quick mushroom biryani recipe which can be made in few mins. Great recipe to put in your kids lunch box as well. You will love mushroom pulao and mushroom dum biryani.
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About Mushroom Biryani
Mushrooms cooked with onions, tomatoes, ginger garlic and spices powders to create a masala. Rice is added, you can use basmati or seera samba rice along with water or coconut milk and cooked to create this delicious mushroom biryani.
This biryani is a favourite of many and it can be accompanied with some cooling onions raita or pomegranate raita or just plain yogurt.
Mushroom is many of us favorite. Last time i made mushroom dum biryani and shared which got so many good responses. Most of you tried it and loved it to the core. This time i wanted to share a simple mushroom biryani recipe (kalan biryani recipe) which is made in on pot and it great for busy morning. This is great to put in lunch box too.
Similar Recipe
Capsicum Biryani
Babycorn Biryani
Paneer Biryani
Hacks
Cleaning mushrooms : Wipe the mushroom with a damp cloth or with a tissue paper. Then wash them under running water and dry completely. Slice or quarter cut the mushrooms based on your size preference.
Soaking the rice : Soak the rice for 20 to 30 minutes before cooking to get fluffy and long grains.
Layer biryani : If you find yourself having enough time, then make a mushroom dum biryani. In a thick bottomed pan, start by layering half cooked rice, half masala and repeat the process. Spread some fried onions, mint and coriander leaves. You can also drizzle saffron milk or kewra water on top. Spread chapathi dough around the edges of the pan, place the lid and seal it tightly. Cook on low heat for 30 minutes. Turn off the stove and let it rest for 15 to 20 minutes. Then open the lid, gently mix the layers and serve hot with raita and egg.
Ingredients
Ghee : Ghee is a clarified butter that is used to cook the ingredients and gives the biryani a rich aroma. You can also use a mix of oil and ghee to make biryani.
Whole spices : The whole spices such as fennel seeds, cardamom, cinnamon, black stone flower, cloves, bay leaf are the aromatic agents of biryani. They're added in hot oil or ghee at the beginning and give the biryani its authentic flavour and smell.
Onion : Use thinly sliced onions. The onion should be fried till golden brown as it gives the sweetness to the recipe. Caramelized onion is one of the key points in making perfect biryani.
Ginger Garlic paste : It adds a pungent and aromatic base to the biryani. I have used fresh and homemade ginger garlic paste. You can also use store bought paste.
Green chillies : Green chilli adds the heat and spice to the biryani. If you're serving biryani to kids or elders, reduce the quantity of chilli accordingly.
Tomato : Tomato adds a bit of tanginess and helps to make biryani base masala.
Mushroom : Mushroom is the main ingredient of the recipe. I have used button mushrooms. Mushroom absorbs the masala well and yields a meat-like taste. You can use other varieties such as shitake or oyster or you can substitute with other vegetables like soya chunks, carrot, potato, beans, peas or paneer.
Spice powder : I have used turmeric, chilli powder, cumin powder, coriander powder, garam masala powder for the color and heat. You can also use homemade biryani masala powder instead of individual spices.
Herbs : I have used coriander and mint leaves for the refreshing flavour and aroma.
Basmati rice : Basmati rice is the foundation of the biryani. It is an aromatic rice variety, which has a long grain and also it fluffs up well when cooked. You can also substitute with seeraga samba rice, which is a smaller grain and it is traditionally used in South India.
Mushroom Biryani (Step by Step Pictures)
1)Heat ghee in a pressure cooker. Add in whole spices and let them sizzle for a min.
2)Once it sizzles add in onions and saute till light golden in colour.
3)Now add in green chillies, ginger garlic paste and saute till raw smell leaves.
4)Add in chilli, coriander and turmeric powder and let them fry in the oil for few seconds.
4)Add in tomatoes and cook until mushy.
5)Add in mushrooms. Mix well and cook for further 10 mins.
6)now the masala is ready.
7)Add in garam masala and cumin powder and saute for 3 to 4 mins. Sprinkle over some coriander and mint leaves. Mix well.
8)Add in soaked drained basmati rice and toss well with the masala.
9)Pour in hot water and mix well. Season with salt to taste. Bring this to a full boil. Mix one more time.
10)Bring everything to a boil. Cover and pressure cook for 1 whistle. Simmer the flame for 5 mins. Take it off the heat and let the pressure release by itself. Open the cooker and fluff with a fork.
11)Serve with raita.
Expert Tips
- When cooking kalan biryani recipe in pressure cooker. Don't add too much water. Else it may get mushy.
- And cooking in pressure cooker can be tricky. So follow the guidelines.
- Soaking rice is important for biryani. It gives the grain to stay individual without sticking to each other and also keeps them fluffy.
Different Cooking Method
Mushroom Biryani in Electric Rice Cooker
- Wash and soak basmati rice for 30 mins. This makes the rice grains softer which make the rice cook faster and makes the basmati rice long. Drain and set aside.
- Heat oil and ghee in a pot. Add whole spices and let it sizzle. Now Add in onions and cook till golden. Add ginger garlic paste and mix well. Now add in tomatoes and cook till mushy. Season with salt, spice powder and mix well.
- Add in mushroom into the masala and toss well. This is your masala.
- Now take your rice cooker bowl. Add this masala in it, along with drained rice, coconut milk and water. Mix well. Taste the water to check the seasoning.
- Now put the bowl in your electric rice cooker and switch on it. Cook till done.
- Once done, fluff it up and serve with raita.
Instant Pot Mushroom Biryani
- Set instant pot mode to saute.
- Heat oil in the pot of instant pot. Add whole spices and let it sizzle. Now Add in onions and cook till golden. Add ginger garlic paste and mix well. Now add in tomatoes and cook till mushy. Season with salt, spice powder and mix well.
- Add in mushroom into the masala and toss well. This is your masala.
- Add in rice, coconut milk and water. Mix well. Taste the water to check the seasoning.
- Now cover with lid and set it to pressure cook for 5 minutes. Let the pressure release manually.
- Once done, fluff it up and serve with raita.
FAQ
How many calories are in mushroom biryani?
One serving of mushroom biryani (kalan biryani recipe) contains around 391 calories.
Which Spice is best for biryani?
Spices like fennel seeds, cinnamom, bay leaf, cardamom, cloves, black stone flower adds aroma to the biryani. Adding a spoon of my homemade biryani masala powder gives unique aroma to the biryani.
What dishes can be made from mushroom?
Mushrooms are a versatile ingredients. You can make biryani, curries, pakoras, sandwiches, burgers out of it and the options are endless.
What does mushroom taste good with?
Mushrooms taste amazing with bread. You can sprinkle some garlic when cooking mushrooms. It adds amazing taste.
How long should Mushroom be cooked?
Mushrooms are one of the quick cooking vegetable (fungi). It hardly takes 5 minutes to cook.
More Mushroom Recipes
📖 Recipe Card
Mushroom Biryani Recipe (Kaalan Biryani)
Equipment
- Pressure cooker
Ingredients
For Tempering
- 2 tablespoon Ghee
- 1 teaspoon Fennel seeds
- 1 stick Cinnamon
- 3 no Cardamom
- 1 no Black stone flower (Kal paasi)
- 2 no Cloves
- 1 no Bay Leaf
For Masala
- 1 large Onions peeled & sliced thinly
- 1 tablespoon Ginger garlic paste
- 2 slit Green chillies slit
- 1 large Tomato chopped
- 200 Grams Mushrooms chopped
- 2 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- 2 teaspoon Garam Masala Powder
- 3 tablespoon Coriander leaves chopped finely
- 3 tablespoon Mint leaves chopped finely
- 1 cup Basmati Rice
- 1¼ cup Hot Water
- Salt to taste
Instructions
- Wash and soak basmati rice for 30 mins. Strain and set aside.
- Heat ghee in a pressure cooker. Add in whole spices and let them sizzle.
- Once it sizzles add in onions and saute till light golden in colour. Now add in green chillies, ginger garlic paste and saute till raw smell leaves. Add in chilli, coriander and turmeric powder and mix well.
- Add in tomatoes and mushrooms. Mix well and cook for further 10 mins. Add in garam masala and cumin powder and saute for 3 to 4 mins. Sprinkle over some coriander and mint leaves. Mix well.
- Add in soaked and drained basmati rice and toss around in the masala. Add in hot water and season with salt.
- Bring everything to a boil. Cover and pressure cook for 1 whistle. Simmer the flame for 5 mins. Take it off the heat and let the pressure release by itself. Open the cooker and fluff with a fork.
- Serve hot with raita.
Video
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Angel
Hi, I made this mushroom biryani today for Easter lunch and had it with chicken and salad. It tasted absolutely delicious. If there was an option to share image I've uploaded the photo I clicked. Thank you for this wonderful recipe.
Sara
Hi, I tried this recipe andbit came out well. But the problem is my husband doesn't like these whole spices in the food. Is there any alternative?
Tester
It dont taste good with jeera and cumin seed. You can avoid them.
Aarthi
cumin seeds adds nice flavour. you can skip if you want to.
Rupsa
Can I use normal milk or fresh cream in place of coconut milk ?