Mushroom Biriyani
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  • 1 Sliced lengthwise
  • 2 tbsp Ginger garlic paste – 2.5tbsp
  • 1/4 tsp Oil
  • 1 tsp Ghee
  • 2 tbsp Water
  • 2.5 cups Salt as required
  • 4 tbsp or
  • 10 -14 stalks
  • 3 tbsp or
  • 4-6 stalks
  • 1 inch Bayleaf
  • 3. Your next step would be to slice the onions and mushrooms.
  • 4. Tomato puree
  • 7. Next add the ginger garlic paste and cook until the raw smell goes away(approx 30 sec
  • 8. Then add the tomatoes puree and cook until it reduces and the raw smell goes.
  • 9. Then add the grinder green paste of coriander and mint and cook until it all comes together and the raw smell goes.
  • 11. Then add the mushrooms and mix it so that the masala coats the mushrooms well. In a few minutes the mushroom will start releasing water. At this stage add the curd.
  • 12. Once everything is blended, drain the soaked rice and add it to the pressure cooker. Give a stir and add water. Add sufficient salt and pressure cook for 3 whistles. Once the pressure releases, open the lid add a few drops of ghee and fluff the rice using a fork.
  • 13. I like serving mushroom biryani with some cool cucumber and mint raita.



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