Mushroom rice is a flavourful recipe made with basmati rice, whole spices and mushrooms. The mushrooms soak up all the masala and add a meat-like taste to biryani which makes this recipe more satisfying and comforting.
This is a one pot recipe that you can make in a pressure cooker, instant pot or in a thick bottomed pan. The recipe is so easy and perfect for weekend dinner or for special occasions. Serve it hot with raita, biryani brinjal curry, boiled egg, or with starters like gobi 65, chicken 65 or with mirchi ka salan for a complete and satisfying meal!
Mushroom Rice Recipe
Mushroom rice is one such modern adaptation loved for its bold flavour and quick cooking time. It is especially common in restaurants, and households for persons who are looking for a veg alternative with a rich taste.
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About Mushroom Rice
Mushrooms are edible fungi that are used in many dishes around the world. They have a meaty texture and taste. There are different types of mushrooms available in the market like button mushrooms, shitake mushrooms, and oyster mushrooms. In South Indian cooking, mostly button mushrooms are used to make biryani, sandwich, stir fries and curries.
Mushroom rice is one of the easiest ways to enjoy a delicious and comforting rice dish without spending too much time in the kitchen. This one pot spicy biryani is made with basmati rice, mushroom, herbs like mint and coriander and a mix of fragrant whole spices.
Just like chicken biryani, this version is made by mixing the rich mushroom masala with rice. It gives the classic biryani flavours in every bite. Whether you're cooking for family or just treating yourself, mushroom rice always makes the moment feel special.
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WHY THIS RECIPE WORKS
One pot comfort : Mushroom rice is a one pot wonder recipe, which is easy to prepare and with less clean up. Even though it is vegetarian, the mushroom soaks up all the masala and gives a rich and flavourful taste.
WHY I LOVE THIS RECIPE - If you're a biryani lover but want something different from the usual chicken or mutton biryani, then this mushroom rice is a must try! It is aromatic, rich, and loaded with whole spice flavours. It is perfect for vegetarians who want to try meat biryani like taste or for anyone who is looking for a filling and tasty one pot meal. Once you make this dish, you find yourself going for a second or third serving too. And the post biryani nap will be totally worth it !
Customizable : This recipe can be customized by adding extra vegetables of your choice like peas, paneer, soya chunks or carrot. You can control the spice level by adjusting the red chilli powder or biryani masala powder. For kids, make it as a milder version and serve.
Easy to cook : This one pot mushroom rice doesn't require any marination or long cooking time like meat biryani. With just a few pantry staple ingredients like whole spices, mushrooms and rice, you can create a flavourful and aromatic biryani. It is perfect for weekday lunch or weekend biryani treats.
Mushroom Rice (Step by Step Pictures)
1)Heat oil in a pot with lid.
2)Add in ghee.
3)Add in whole spices to temper.
4)Add in sliced onions.
5)Cook that until golden brown in colour.
6)Now onions has turned golden.
7)Add in ginger garlic paste.
8)Cook until raw smell leaves.
9)Add in tomatoes and cook until mushy.
10)Now the masala is done.
11)Add in spice powders and salt.
12)Cook until it is combined well.
13)Add in mushrooms.
14)Toss well with the masala.
15)Pour in coconut milk.
17)Add required amount of water.
18)Add in soaked and drained basmati rice.
19)Mix well and bring it to a full boil.
20)Now it is boiling.
21)Bring it to a boil and boil for 5 mins till all water is absorbed. Cover and low the flame to simmer and cook for 6 to 10 mins. Turn off the heat and let it stay covered for 10 mins. Fluff the rice and mix well. Serve
22)Done.
23)Enjoy.
Expert Tips
- Always clean the mushrooms just before cooking to keep them fresh and firm.
- Don't soak the mushrooms in water, as they absorb water quickly.
- Remove the stems if they look dry or tough.
- Always fluff the rice with a fork after cooking to separate the grains. Use homemade biryani masala powder as it gives a more authentic taste and aroma.
- You can use coconut milk or vegetable or chicken broth instead of water to cook biryani.
- Add some fried bread pieces on top before serving the biryani.
- Add curd or yoghurt for extra flavour in the masala.
Storage
Cool the leftover biryani completely. Then transfer it to an airtight container. It can be stored in the refrigerator for 2 to 3 days. Reheat them in the microwave or on a stove top dum method with a splash of water, cover and cook to retain the moisture.
Serving
Serve mushroom biryani with onion, raita, brinjal gravy, chicken gravy, boiled egg or with hot starters like gobi 65, chicken 65 or with mirchi ka salan.
FAQ
Q. Can I make it ahead ?
Yes ! Generally any biryani tastes better after resting for a few hours or even for the next day. The tastes will get richer over time. Store it in the fridge and reheat using the oven or stovetop method.
Q. Can I add other vegetables ?
Yes, you can add other vegetables of your choice like peas, capsicum, carrot, or even tofu or paneer for extra protein and flavour.
Q. My mushrooms are slimy after cooking ? What went wrong with it ?
This is often due to overcooking the mushrooms. Once they release their water, keep cooking them until the water evaporates and they start to get a rich color. This helps to develop the texture and prevent slimy consistency.
Q. Do I have to use basmati rice ?
Basmati rice is highly recommended for biryani because of its long grains when they cook it will be fluffy. You can also use other rice varieties like seeraga samba rice or jasmine rice.
Q. Can I use frozen mushrooms ?
Yes, you can use frozen ones. But it is recommended to use fresh mushrooms for better taste and flavour. If using frozen, thaw them completely and drain the excess water before adding it to the base masala.
Q. My rice turned mushy ? When went wrong ?
This is a common issue because when the rice is over cooked or it is soaked for a longer time. Soak the rice for at least 20 minutes and don't add too much water. And also open the lid once the pressure releases naturally.
Variations
Ambur biryani : Ambur biryani is a popular Tamilnadu style biryani. It is prepared using seeraga samba rice, a lot of red chillies, curd and whole spices. It is bright red in color and has a rustic taste.
Hyderabadi dum biryani : This is a famous layered biryani, made by layering the masala and partially cooked rice. It is slowly cooked with fried onions, saffron milk on top. It has a rich flavour and taste.
Thalaserry mushroom biryani : This is a Kerala style biryani. It is prepared with seeraga samba rice, coconut oil, coconut milk and spices. This biryani is mildly spiced and served with appalam, pickle and raita.
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📖 Get Recipe
Mushroom Rice Recipe (Kaalan Rice)
Equipment
Ingredients
For Tempering
- 3 tablespoon Coconut Oil
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 stick Cinnamon
- 4 no Cardamom
- 4 no Cloves
- 1 no Bay Leaf
- 1 no Mace
For Mushroom Rice
- 1 large Onions peeled & sliced thinly
- 2 tablespoon Ginger Garlic Paste
- 1 large Tomato chopped finely
- 2 teaspoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 2 teaspoon Garam Masala Powder
- 200 grams Mushrooms sliced
- 1½ cup Basmati Rice
- 1½ cup Coconut Milk
- 1 cup Water
- Salt to taste
Instructions
- SOAKING RICE FOR BIRYANI (kalan biryani recipe) - 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.
- MAKING THE BIRYANI MASALA - 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.
- COMBINING MUSHROOMS - Add in mushroom into the masala and toss well. Add basmati rice and water, coconut milk and mix well.
- COOKING THE BIRYANI & SERVING - Bring it to a boil and boil for 5 mins till all water is absorbed. Cover and low the flame to simmer and cook for 6 to 10 mins. Turn off the heat and let it stay covered for 10 mins. Fluff the rice and mix well. Serve
Nutrition
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