Mushroom Biryani

I love chicken biryani. But I don’t love how long it takes to make a chicken biryani. All that marinading and browning the chicken in small batches and then steaming it with the rice for a long time, I only have the patience for that a couple times a year. Besides, I try to avoid animal protein.

Mushroon Biryani by

Yesterday, I was hungry for lunch and just staring at my the contents of my fridge when I saw a half packet of cremini mushrooms just languishing there. Suddenly, inspiration struck! I thought I could just substitute the mushrooms for chicken and do a quick version of the traditional biryani.

I tried it and loved it. So I decided to share it with you. Hope you love it too!

Mushroon Biryani by Indiaphile.infoMushroon Biryani by Indiaphile.infoMushroon Biryani by Indiaphile.infoMushroon Biryani by

Mushroom Biryani

Mushroom Biryani

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 240kcal


  • 10 oz mushrooms in about 1/4 inch slices
  • 1 1/2 cups Basmati Rice rinsed at least 3 times
  • 2 tbsp oil separated
  • 1 tsp salt separated
  • 1/2 tsp turmeric separated
  • 1/4 cup yogurt
  • 2 tsp garam masala separated
  • 1/2 tsp chili powder
  • 3 garlic cloves minced or grated
  • 1/2 tsp ginger grated
  • 1 onion sliced pole to pole



  • In a medium sized pot toss in the rinsed rice add 2 1/2 cups of water, 1/2 tsp of salt and 2 tsp of oil.
  • Bring to a boil on high heat, cover and lower heat to lowest setting immediately. Cook for 8 minutes. The rice will be mostly cooked but not all the way.
  • Take out 1/2 cup of the par-cooked rice in a bowl. Add 1/4 tsp turmeric and 1 tbsp of water and mix. This will make the pretty yellow rice.
  • Fluff par cooked rice with a fork and turn out onto a plate.


  • While the rice is cooking, heat 1 tsp oil in a saute pan and toss in the mushrooms. Add 1/4 tsp salt.
  • Turn the heat on high.
  • Cook the mushrooms, stirring a few times, until nice and golden brown. The mushrooms will shrink a lot.
  • Add 1/2 tsp garam masala cook for 1 minute and turn off heat.

Yogurt marinade:

  • In a small bowl, toss in the yogurt, 1 tbsp of water, 1 1/2 tsp of garam masala, 1/4 tsp turmeric, 1/2 tsp chili powder, 1/4 tsp salt, the garlic and the ginger. Mix.
  • **This not technically a marinade because I don’t even leave the mushrooms in it for more than 15 minutes. But I add the mushrooms while they’re still hot in hopes that they will absorb more flavor. It’ll work either way.


  • Toss the hot mushrooms into the yogurt mixture.
  • In the same pot that the rice was cooked, add 1 tbsp of water, 1 tsp of oil and 1 tbsp of yogurt. Whisk it together with a fork. This should coat most of the bottom layer of the pot. If it doesn’t, add 1 more tbsp of water.
  • Now, layer a third of the par-cooked white rice on top of this water, oil and yogurt later.
  • Layer half of the mushroom yogurt mixture on top of the rice layer. Spread it around.
  • Layer a second third of the rice on top, followed by another layer of mushrooms.
  • Then layer the last third of the white rice.
  • Top with the 1/2 cup of yellow rice.
  • Drizzle 2 tbsp of water over the layers.
  • Cover and put the pot back on the stove over high heat for 30 seconds. Lower heat to the lowest setting and let cook for 15 minutes.

Fried Onions:

  • In the same pan that the mushrooms were cooked, heat 1 tbsp of oil.
  • Cook the onion slices on medium high heat until deeply browned.
  • Top the biryani with the fried onion slices and serve.


Calories: 240kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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