Mushroom Biryani is a comforting veg lunch that we recently enjoyed on our walk day. Perfect for lunch — we had this for our meal and then went for a walk to digest it 😀. There are still leftovers, and I’m excited to eat it again! The fragrant basmati rice, tender mushrooms, and aromatic spices make it just nice for those cozy veg days. Whether for a weekend treat or a weekday lunch, it’s flavorful, filling, and easy to make.
📝 Ingredients
For the rice:
- Basmati rice – 1 cup (soaked for 30 mins)
For the masala paste:
- Red chilli – 3
- Green chilli – 2
- Coriander leaves – 1 handful
- Mint leaves – 1 handful
- Coconut – 1 cup
- Ginger garlic paste – 1 tbsp
- Salt – to taste
- Water – as needed
For the biryani:
- Oil – 2 tbsp
- Whole spices – cardamom (2), cloves (3), bay leaves (2), cinnamon stick (1), star anise (1)
- Onion – 3 (thinly sliced)
- Tomato – 1–1.5 (chopped)
- Turmeric – ½ tsp
- Coriander powder – 1 tsp
- Mint leaves – handful
- Coriander leaves – handful
- Mushroom – 200–250 g
- Water – 1 cup (for every 1 cup of rice)
🍳 Instructions
Prepare the rice:
1. Soak basmati rice in water for 30 minutes.
2. Drain the rice and set aside.
Make the masala paste:
3. Grind red chilli, green chilli, coriander, mint leaves, coconut, ginger garlic paste, salt, and water into a smooth paste.
Cook the base:
4. Heat oil in a pan and add whole spices (cardamom, cloves, bay leaves, cinnamon, star anise) for 1 minute.
5. Add sliced onions and sauté until golden brown.
6. Add the prepared masala paste and cook for 2 minutes.
7. Add chopped tomatoes and cook for another 2 minutes.
While your Mushroom Biryani simmers and the flavors meld beautifully, why not take a short break and check out today’s Quote of the Day for a little inspiration? 🌟 And if you’re in the mood for more cozy reads or tasty ideas, explore our Blog for stories and recipes from our everyday walks. ✨
Add spices, vegetables, and rice:
8. Mix in turmeric, coriander powder, mint leaves, coriander leaves, and mushrooms. Sauté for 3–4 minutes.
9. Add soaked rice and gently mix. Add water (1 cup per 1 cup rice). Bring to a boil.
Finish cooking:
10. Cover the pan and cook on low heat for 1–2 whistles or until rice is cooked through and water is absorbed.
11. Garnish with fresh coriander or mint leaves and serve hot.
💡 Tips
- For extra aroma, sprinkle a pinch of garam masala or fried onions on top before serving.
- Substitute mushrooms with mixed vegetables for a colorful veg biryani.
- Leftovers can be stored in an airtight container in the fridge for 1–2 days and taste even better the next day.