Recipe for Homemade Mushroom Biryani

If you love biryani but want a vegetarian twist that still packs rich flavor and aroma, mushroom biryani is the perfect dish to try at home. Tender mushrooms cooked with basmati rice, fragrant spices, and caramelized onions create a comforting meal that’s satisfying and delicious. Here’s an easy recipe to help you prepare homemade mushroom biryani.
Ingredients
For the rice:
● 2 cups basmati rice

● 4 cups water

● Salt to taste

● 1 bay leaf

● 2-3 cloves

● 2-3 green cardamoms

● 1-inch cinnamon stick

For the masala:
● 300 grams button mushrooms, cleaned and sliced

● 2 large onions, thinly sliced

● 2 tomatoes, chopped

● 2 green chilies, slit

● 1 tablespoon ginger-garlic paste

● 1 cup thick curd (yogurt)

● 1 teaspoon red chili powder

● 1 teaspoon coriander powder

● 1/2 teaspoon turmeric powder

● 1 teaspoon garam masala

● A handful of chopped mint leaves

● A handful of chopped coriander leaves

● Salt to taste

● 3 tablespoons oil or ghee

Optional:
● Saffron soaked in warm milk for extra aroma

● Fried onions for garnish

Instructions
1. Cook the rice:
Rinse the basmati rice gently and soak it for 20 minutes. Bring 4 cups of water to a boil. Add the whole spices (bay leaf, cloves, cardamom, cinnamon), salt, and drained rice. Cook until the rice is about 80 percent done. Drain the rice carefully and set it aside.

2. Prepare the masala:
Heat oil or ghee in a heavy-bottomed pan. Add sliced onions and cook until golden brown. Set aside half of the fried onions for layering later.

3. Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes and green chilies, cooking until tomatoes turn soft.

4. Stir in red chili powder, coriander powder, turmeric powder, and salt. Mix well.

5. Add sliced mushrooms and cook on medium heat until they release moisture and start to brown.

6. Reduce the heat and add whisked curd. Mix thoroughly to form a thick gravy. Sprinkle garam masala, chopped mint, and coriander leaves. Cook for 2-3 minutes until everything combines.

7. Layer the biryani:
In a deep pan or heavy-bottomed pot, spread a layer of the mushroom masala. Top it with a layer of partially cooked rice. Repeat the layering until all the rice and masala are used up. Finish with the reserved fried onions and optional saffron milk.

8. Cover the pot with a tight lid or seal with dough to trap the steam. Cook on the lowest heat for 15-20 minutes (dum).

9. Let it rest for 5 minutes before opening the lid. Gently fluff the rice with a fork.

Serving Suggestions
Serve hot mushroom biryani with raita, papad, or a simple cucumber salad. It also tastes great with a side of pickle for an extra tangy bite.
This homemade mushroom biryani brings together the warmth of spices and the earthy flavor of mushrooms in every spoonful. Try it for your next weekend meal or festive gathering, and watch it become an instant favorite.
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