Mushroom Biryani – My Food Story

If you thought there’s no such factor like veg biryani, then mushroom biryani will change your thoughts. It’s faster and lighter, however carries the identical depth of taste because the basic non-vegetarian counterparts!

If you like biryani however need one thing lighter, faster, and simply as flavour-packed because the basic, this Mushroom Biryani is it! From caramelised onions within the base and biryani masala to completely cooked, fluffy basmati rice, this one’s bought all of it. And as a result of mushrooms prepare dinner so quick, this biryani feels indulgent however comes collectively in a fraction of the time.

This is the sort of recipe you make on a Sunday after which surprise why you don’t prepare dinner it extra usually. If you’ve got tried my makhani paneer biryani or jackfruit biryani, then you definitely’d know simply how scrumptious and fulfilling vegetarian biryanis might be. And in case you haven’t, that is your signal to search out out.

Mushroom Biryani Ingredients

• Mushrooms: The hero of this biryan. The meaty texture and earthy flavors of mushroom mimic meat in biryani, and it soaks up the marinades fantastically. I might advocate reducing mushrooms in half to maintain their texture intact
• Curd + Spice Marinade: Curd, ginger-garlic paste, and powdered spices tenderize the mushrooms and provides the gravy a creamy, spicy base. The biryani masala (I like to recommend Shan biryani masala) and recent, selfmade garam masala to depth and that basic biryani flavour
• Whole Spices: Cumin, cardamom, bay leaf, cinnamon, cloves, and mace are bloomed in scorching oil to type the fragrant basis of the biryani. These spices add heat, perfume, and that signature restaurant-style aroma
• Onions (Birista): Slow-cooked onions carry caramelized sweetness and richness. We add this to the gravy as properly use it as a topping for taste and texture
• Tomatoes: Adds simply sufficient acidity to stability the spices and type a thick base masala base
• Fresh Herbs (Mint + Coriander): For freshness and to brighten the flavors
• Basmati Rice: Long-grain basmati ensures fluffy, separate grains. Par-boiling it with entire spices seasons the rice flippantly earlier than layering
• Saffron + Milk: Adds aroma and that pretty yellow shade of biryani
• Ghee: A ending drizzle that ties the whole lot along with heat and richness

How to Make Mushroom Biryani (Step-by-Step)

1. Soak the Rice: Start by washing and soaking the basmati rice for half-hour. This helps the grains keep lengthy, fluffy, and separate.

2. Marinate the Mushrooms: Mix mushrooms with ginger garlic paste, curd, biryani masala, and a few fundamental Indian spices. Let them marinate for 10–quarter-hour — they soak up flavour shortly, so this quick marination is sufficient.

3. Prepare the Biryani Base: Heat oil in a biryani handi or kadhai. Add sliced onions and sauté on low warmth for 10–12 minutes till golden. Remove about ¼ cup and preserve apart for later layering.
Push the remaining onions to 1 facet of the pan. Add cumin seeds and allow them to splutter. Add bay leaf, black cardamom, inexperienced cardamoms, cinnamon, cloves, and mace, and sauté for a number of seconds until fragrant.
Add ginger garlic paste and prepare dinner briefly until aromatic. Add tomatoes, combine with the onions and spices, and sauté for two–3 minutes till smooth.
Now add the marinated mushrooms and prepare dinner on low warmth for 10–12 minutes till the mushrooms are tender and the gravy thickens. Sprinkle 3 tablespoons of the birista plus 1 tablespoon every of mint and coriander.

4. Cook the Rice: Heat water with cinnamon, cardamom, salt, oil, and lemon juice. Add the soaked rice and prepare dinner for five–6 minutes till 75% finished (the grains needs to be smooth on the surface however agency inside). Drain instantly to cease additional cooking.

5. Layer the Biryani: Layer the rice on high of the mushroom gravy. Sprinkle the remaining birista, saffron milk, ghee, and the leftover mint and coriander.

6. Dum (Steaming) Time: Place the biryani pot over a heated tawa and steam on low warmth for 20–25 minutes.
Let the biryani relaxation for an additional half-hour earlier than serving — this helps the flavours settle fantastically.

Richa’s Top Tips

• Don’t skip soaking rice: Soaked basmati rice cooks sooner and stays completely fluffy.
• Roast the onions slowly: Frying the onions on low warmth provides you golden birista with out burning.
• Always marinate mushrooms: Even 10 minutes makes a giant distinction as mushrooms soak flavour very quick.
• Cook rice solely until 75% finished: It will end cooking throughout dum, so don’t anticipate it to melt totally.
• Use recent mint and coriander: They brighten the biryani and add that restaurant-style aroma.
• Let it relaxation after steaming: This step is magic to make the biryani turn into fluffier and extra fragrant.

Storage Tips

Leftover biryani tastes even higher the following day because the spices have an opportunity to deepen and the flavours to settle.

• Refrigerator: Mushroom biryani stays completely recent for as much as 2 days. Add a splash of water or milk when reheating to carry a number of the moisture again.
• Freezer: Biryani might be frozen for as much as 1 month. Cool utterly, portion it, and reheat lined within the microwave or on the stovetop

Customisation Ideas

• Add veggies: I like including peas, potatoes, carrots, or cauliflower together with the mushrooms to for added texture and vitamin.
• Make it richer: To make this creamer and richer, layer in a splash of ghee or additional cream. It’s undoubtedly indulgent, however sooo excellent for particular events.
• Make it spicier: Add in a slit inexperienced chilli or two in case you prefer it spicy! .
• Make birista prematurely: I often make a giant batch of birista at residence and retailer it in an hermetic container. It stays good for up a month, and saves sooo a lot time when making biryani. However, you’ll be able to at all times use store-bought birista in a pinch.
• Make it vegan: You can simply make this vegan through the use of plant-based yogurt and skipping the ghee and saffron milk.

Frequently Asked Questions

Serving Ideas

• Onion Raita – The basic combo that balances the spices completely.
• Boondi Raita – Adds a salty, crunchy distinction.
• Cucumber or Mixed Veg Raita – Light, cooling, and refreshing.
• Kachumber Salad – Fresh tomatoes, cucumbers, onions, lemon, and coriander for brightness.
• Pickled Onions – Adds tang and a little bit of crunch.
• Green Chutney – Great in case you like a spicy facet.
• Papad – Roasted or fried for texture.
• Simple Dal (like Dal Tadka) – Makes the meal extra healthful with out overpowering the biryani.
• A squeeze of lemon – Right earlier than serving to elevate all of the flavours.

Mushroom Biryani is a type of dishes that feels comforting and indulgent with out being difficult. It’s the sort of recipe that works for weeknights, weekends, or once you simply need one thing particular with out an excessive amount of effort.

If you do that recipe, don’t overlook to ship me your recreations over on my Instagram @my_foodstory. It’s at all times so particular to listen to from you!

Watch Mushroom Biryani Recipe Video