Mushroom Biryani Recipe

Mushroom biryani with cilantro in a pot with a wooden spoon.

5 from 3 votes

This stovetop mushroom biryani is bursting with flavor thanks to layers of flavorful yogurt-marinated spiced mushrooms, basmati rice, fried mushrooms and onions, saffron, and cilantro.

Prep Time35

Cook Time1

Total Time1 35

Servings: servings

Calories: 470kcal

Author: Karishma Pradhan

Equipment

5.5-Quart Dutch Oven or medium pot
Mortar and pestle or a coffee/spice grinder

Ingredients

For the mushroom marinade:

¼ cup plain whole milk full-fat yogurt
1 ½ teaspoons grated or finely minced ginger or ginger paste
1 ½ teaspoons grated or finely minced garlic or garlic paste
½ teaspoon biryani masala or 1 teaspoon garam masala | finely ground
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon Diamond Crystal Kosher Salt if using any other salt, use ½ teaspoon
¼ teaspoon ground turmeric
1 teaspoon mild red chili powder such as Kashmiri chili powder
4 ounces assorted mushrooms such as cremini, shiitake or oyster | thinly sliced or torn into bite-sized pieces

For the biryani:

8 to 10 saffron threads
1 tablespoon whole milk
1 cup aged extra-long basmati rice*
3 tablespoons mushroom bouillon I recommend Better than Bouillon | or vegetable broth
2 tablespoons ghee divided
¼ cup canola oil or other neutral oil | plus more if needed
4 ounces assorted mushrooms such as maitake, cremini, shiitake or oyster | thinly sliced or torn into bite-sized pieces
1 large onion thinly sliced and divided
Kosher salt as needed
2 whole cardamom pods
½ cinnamon stick
2 whole cloves
1 Indian bay leaf optional
½ cup fresh cilantro or mint finely minced

For serving:

½ cup plain whole milk full-fat yogurt
hard-boiled eggs, lemon wedges, or sliced fresh chilies optional

Instructions

Prepare the marinade: In a medium bowl, combine ¼ cup plain whole milk full-fat yogurt, 1 ½ teaspoons grated or finely minced ginger, 1 ½ teaspoons grated or finely minced garlic, ½ teaspoon biryani masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon ground turmeric, 1 teaspoon mild red chili powder, and 4 ounces assorted mushrooms. Marinate for 30 minutes at room temperature.
Note: You can also marinate the mushrooms in the fridge for up to 4 hours. Allow them to come to room temperature before cooking.
Make the saffron milk: Crush 8 to 10 saffron threads with a mortar and pestle, spice/coffee grinder (you can also chop it with a knife) until it forms a coarse powder. In a small bowl, mix saffron and 1 tablespoon whole milk. Set aside.
Prepare the rice: In a fine mesh sieve, rinse 1 cup aged extra-long basmati rice* while running your fingers through the grains until the water runs mostly clear, about 90 seconds - 2 minutes. Transfer to a medium bowl and cover with water. Soak rice for at least 30 minutes, up to 4 hours. Once soaked, drain the rice.
Par-boil the rice: Bring a large pot with 8 cups of water and 3 tablespoons mushroom bouillon (or salted vegetable broth) to a boil. Once boiling, stir the pot to ensure there are no clumps of bouillon.
Add the rice and cook for 4 - 6 minutes, or until the rice tastes “al-dente”. Rice should still be intact but taste almost cooked through; the center should be firm, but not hard. Drain the rice and reserve ½ cup of the stock. Gently toss rice with 1 tablespoon of ghee and set aside.
Fry the mushrooms and onions: While the rice soaks and the mushrooms marinate, fry the remaining mushrooms and onions.
In a heavy-bottomed 2 ½ quart dutch oven or pot, heat ¼ cup canola oil over medium-high heat. Add 4 ounces assorted mushrooms and ½ the onion. Fry them until they are nicely browned (but not burnt), about 8 - 10 minutes.
Turn the heat off, season with salt, then use a slotted spoon to transfer to a plate and set aside.
Cook the mushroom gravy: Heat the residual oil over medium heat.
Add 2 whole cardamom pods, ½ cinnamon stick, 2 whole cloves, and 1 Indian bay leaf until they begin to sizzle, then stir in the remaining half of the sliced onion. Saute for 6 - 8 minutes until soft and translucent. Reduce the heat to low and add ½ cup of the reserved stock.
Add half of the cooked onions to the marinated mushrooms (this will help temper the yogurt so it doesn’t curdle) and stir to combine.
Add the marinated mushroom/onion mixture to the pan, then bring to a simmer. Cook for 8 - 10 minutes, or until the liquid has thickened to a gravy-like consistency and the oil has separated from the gravy; the gravy should cling to the mushrooms. Remove from the heat and transfer to a bowl. Wipe the pan clean.
Layer the biryani: Add half of the rice and spread in an even layer in the dutch oven.
Top with all of the marinated mushroom gravy and half the cilantro. Dot the remaining 1 tablespoon of ghee across the top. Layer the remaining half of the rice and pour the saffron milk all over. Top with the fried mushrooms and fried onion and the cilantro. Cover the pot.
Cook the biryani: Set the pot over medium heat. Cook for 5 minutes, covered, over medium heat. Reduce the heat to the lowest setting, then cook for 20 minutes. Finally, turn the heat off, and let sit for 10 minutes. Fluff with a fork, and serve.
Serve the biryani: Serve hot with ½ cup plain whole milk full-fat yogurt, and hard-boiled eggs, lemon wedges and chilies (if desired).
Note: Part of the biryani experience is keeping the whole spices in the rice; however, they are not meant to be eaten! You can push them aside while serving or eating.

Video

Notes

* Aged, extra-long basmati rice will yield the best texture. If you can only find regular basmati rice, the dish will still be tasty, but the rice will break apart more easily.

Biryani masala is a mix of many different spices, mostly earthy warming spices, that gives the dish its quintessential biryani flavor. I like both the Bombay and Hyderabadi varieties. Make sure to finely grind any coarser powders to a fine texture.

Storage: Store leftover biryani in an airtight container in the fridge for 2 - 4 days. Reheat leftover biryani in the microwave with a damp paper towel on top; microwave in 1 – 2 minute intervals until warmed through.

Nutrition