If you thought there’s no such thing like veg biryani, then mushroom biryani will change your mind. It’s quicker and lighter, but carries the same depth of flavor as the classic non-vegetarian counterparts!
If you love biryani but want something lighter, quicker, and just as flavour-packed as the classic, this Mushroom Biryani is it! From caramelised onions in the base and biryani masala to perfectly cooked, fluffy basmati rice, this one’s got it all. And because mushrooms cook so fast, this biryani feels indulgent but comes together in a fraction of the time.
This is the kind of recipe you make on a Sunday and then wonder why you don’t cook it more often. If you have tried my makhani paneer biryani or jackfruit biryani, then you’d know just how delicious and fulfilling vegetarian biryanis can be. And if you haven’t, this is your sign to find out.
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Mushroom Biryani Ingredients
- Mushrooms: The hero of this biryan. The meaty texture and earthy flavors of mushroom mimic meat in biryani, and it soaks up the marinades beautifully. I would recommend cutting mushrooms in half to keep their texture intact
- Curd + Spice Marinade: Curd, ginger-garlic paste, and powdered spices tenderize the mushrooms and give the gravy a creamy, spicy base. The biryani masala (I recommend Shan biryani masala) and fresh, homemade garam masala to depth and that classic biryani flavour
- Whole Spices: Cumin, cardamom, bay leaf, cinnamon, cloves, and mace are bloomed in hot oil to form the aromatic foundation of the biryani. These spices add warmth, fragrance, and that signature restaurant-style aroma
- Onions (Birista): Slow-cooked onions bring caramelized sweetness and richness. We add this to the gravy as well use it as a topping for flavor and texture
- Tomatoes: Adds just enough acidity to balance the spices and form a thick base masala base
- Fresh Herbs (Mint + Coriander): For freshness and to brighten the flavors
- Basmati Rice: Long-grain basmati ensures fluffy, separate grains. Par-boiling it with whole spices seasons the rice lightly before layering
- Saffron + Milk: Adds aroma and that lovely yellow color of biryani
- Ghee: A finishing drizzle that ties everything together with warmth and richness
How to Make Mushroom Biryani (Step-by-Step)
1. Soak the Rice: Start by washing and soaking the basmati rice for 30 minutes. This helps the grains stay long, fluffy, and separate.
2. Marinate the Mushrooms: Mix mushrooms with ginger garlic paste, curd, biryani masala, and some basic Indian spices. Let them marinate for 10–15 minutes — they absorb flavour quickly, so this short marination is enough.
3. Prepare the Biryani Base: Heat oil in a biryani handi or kadhai. Add sliced onions and sauté on low heat for 10–12 minutes until golden. Remove about ¼ cup and keep aside for later layering.
Push the remaining onions to one side of the pan. Add cumin seeds and let them splutter. Add bay leaf, black cardamom, green cardamoms, cinnamon, cloves, and mace, and sauté for a few seconds till aromatic.
Add ginger garlic paste and cook briefly till fragrant. Add tomatoes, mix with the onions and spices, and sauté for 2–3 minutes until soft.
Now add the marinated mushrooms and cook on low heat for 10–12 minutes until the mushrooms are tender and the gravy thickens. Sprinkle 3 tablespoons of the birista plus 1 tablespoon each of mint and coriander.
4. Cook the Rice: Heat water with cinnamon, cardamom, salt, oil, and lemon juice. Add the soaked rice and cook for 5–6 minutes until 75% done (the grains should be soft on the outside but firm inside). Drain immediately to stop further cooking.
5. Layer the Biryani: Layer the rice on top of the mushroom gravy. Sprinkle the remaining birista, saffron milk, ghee, and the leftover mint and coriander.
6. Dum (Steaming) Time: Place the biryani pot over a heated tawa and steam on low heat for 20–25 minutes.
Let the biryani rest for another 30 minutes before serving — this helps the flavours settle beautifully.
Richa’s Top Tips
- Don’t skip soaking rice: Soaked basmati rice cooks faster and stays perfectly fluffy.
- Roast the onions slowly: Frying the onions on low heat gives you golden birista without burning.
- Always marinate mushrooms: Even 10 minutes makes a big difference as mushrooms soak flavour very fast.
- Cook rice only till 75% done: It will finish cooking during dum, so don’t wait for it to soften fully.
- Use fresh mint and coriander: They brighten the biryani and add that restaurant-style aroma.
- Let it rest after steaming: This step is magic to make the biryani become fluffier and more aromatic.
Storage Tips
Leftover biryani tastes even better the next day as the spices have a chance to deepen and the flavours to settle.
- Refrigerator: Mushroom biryani stays perfectly fresh for up to 2 days. Add a splash of water or milk when reheating to bring some of the moisture back.
- Freezer: Biryani can be frozen for up to 1 month. Cool completely, portion it, and reheat covered in the microwave or on the stovetop
Customisation Ideas
- Add veggies: I love adding peas, potatoes, carrots, or cauliflower along with the mushrooms to for added texture and nutrition.
- Make it richer: To make this creamer and richer, layer in a splash of ghee or extra cream. It’s definitely indulgent, but sooo perfect for special occasions.
- Make it spicier: Add in a slit green chilli or two if you like it spicy! .
- Make birista in advance: I usually make a big batch of birista at home and store it in an airtight container. It stays good for up a month, and saves sooo much time when making biryani. However, you can always use store-bought birista in a pinch.
- Make it vegan: You can easily make this vegan by using plant-based yogurt and skipping the ghee and saffron milk.
Frequently Asked Questions
This trick to perfectly fluffy and separated grains of rice is to cook it only 75% done. Also avoid over mixing the layers to prevent it from breaking.
Saffron adds aroma and colour, but you can skip it or use a pinch of turmeric mixed with milk.
I have used button mushrooms as they are easily available here and the soft, spongy texture soaks up the flavors beautifully. But oyster, shiitake, and cremini also work really well here.
Serving Ideas
- Onion Raita – The classic combo that balances the spices perfectly.
- Boondi Raita – Adds a salty, crunchy contrast.
- Cucumber or Mixed Veg Raita – Light, cooling, and refreshing.
- Kachumber Salad – Fresh tomatoes, cucumbers, onions, lemon, and coriander for brightness.
- Pickled Onions – Adds tang and a bit of crunch.
- Green Chutney – Great if you like a spicy side.
- Papad – Roasted or fried for texture.
- Simple Dal (like Dal Tadka) – Makes the meal more wholesome without overpowering the biryani.
- A squeeze of lemon – Right before serving to lift all the flavours.
Mushroom Biryani is one of those dishes that feels comforting and indulgent without being complicated. It’s the kind of recipe that works for weeknights, weekends, or when you just want something special without too much effort.
If you try this recipe, don’t forget to send me your recreations over on my Instagram @my_foodstory. It’s always so special to hear from you!
Watch Mushroom Biryani Recipe Video
Mushroom Biryani
Ingredients
marination
- 4 packets mushrooms halved, 800 gms
- 1 teaspoon ginger garlic paste
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoons biryani masala I like using Shaan biryani masala
- ½ cup curds whisked
For the biryani
- 2 tablespoons oil
- 1 teaspoon cumin seeds jeera
- 1 black cardamom
- 3-4 green cardamoms
- 4-5 cloves
- 2 inches dalchini
- 1 blade mace
- 2 bay leaves
- 1 ½ cup thinly sliced onions 140 gms
- 2 tablespoons ginger garlic paste
- 1 tomato cut into ½ inch cubes
- 1 pinch of saffron soaked in 3 tablespoons warm milk
- 2 tablespoons finely chopped mint leaves / pudina divided
- 2 tablespoons finely chopped coriander leaves divided
- 2 teaspoons ghee
For cooking rice
- 1 ½ cups basmati rice 265 gms
- 8 cups water
- 2 tablespoons salt
- 2 dalchini
- 2 green cardamoms
- 1 tablespoon groundnut oil
Instructions
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Wash & soak rice in water for 30 minutes.1 ½ cups basmati rice
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Marinate mushrooms with ginger garlic paste, red chilli powder, coriander powder, garam masala, biryani masala & curds for 10- 15 minutes.4 packets mushrooms, 1 teaspoon ginger garlic paste, ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 2 tablespoons biryani masala, ½ cup curds
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Heat oil in a kadai or biryani handi, add sliced onions and saute on low for 10-12 minutes till they turn golden brown. Remove approx. ¼ cup of roasted onions(birista) and set aside. Move the roasted onions to the side of the biryani handi, add cumin seeds, once they crackle, add bay leaf, black & green cardamoms, cinnamon, cloves, mace & saute for a few seconds till they sizzle. Add ginger garlic paste and saute for a few seconds till fragrant, add tomatoes, mix with roasted onions and aromatics and saute for 2-3 minutes till they soften. Add marinated mushrooms, saute for 10-12 minutes on low till mushrooms are cooked and the gravy thickens. Sprinkle 3 tablespoons of birista, 1 tablespoon each of chopped mint & coriander leaves.2 tablespoons oil, 1 teaspoon cumin seeds, 1 black cardamom, 3-4 green cardamoms, 4-5 cloves, 2 inches dalchini, 1 blade mace, 2 bay leaves, 1 ½ cup thinly sliced onions, 2 tablespoons ginger garlic paste, 1 tomato, 2 tablespoons finely chopped mint leaves / pudina, 2 tablespoons finely chopped coriander leaves
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Boil water with dalchini, cardamoms, salt, oil, lemon juice, add rice & cook for 5-6 minutes until it is 75% cooked. Drain immediately & add the rice to the biryani handi. Spread the rice to form a layer on top of the mushroom gravy. Sprinkle remaining 1 tablespoon of birista, saffron milk, ghee, remaining 1 tablespoon of chopped mint & coriander leaves.1 pinch of saffron soaked in 3 tablespoons warm milk, 2 teaspoons ghee, 8 cups water, 2 tablespoons salt, 2 dalchini, 2 green cardamoms, 1 tablespoon groundnut oil
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Place the layered biryani pot on a heated tawa and steam on low for 20-25 minutes, rest for 30 minutes and serve.
Video
Nutrition
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