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Mushroom Biryani

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Adjust Servings:
1 cup basmati rice – soaked 30 mins and drained
1 tbsp water
1 tbsp ghee
3/4 cup paneer cubes
500 g mushrooms
1/4 cup mint leaves
1 green chili – slit
3 tbsp fried onions
1/2 tsp biryani masala/garam masala
1/2 tsp chili powder
1/2 tsp salt
3 tsp ginger garlic paste
1 cup yogurt

Nutritional information

1136 kcal
112.95 g
66.98 g
68.81 g
2539 mg
67 mg

Mushroom Biryani

  • Veg
  • 25 mins
  • Serves 4
  • Easy


  • Marinade


Mushroom biriyani is a fantastic substitute for meat-based biriyanis. It is a wonderful option for vegans and vegetarians. The mushrooms have a nice chewy texture which makes a good substitute for the texture of meat.  Like most biriyanis which are made using a layering technique, this dish only benefits from using the one pot cooking method which uses layering as one of its primary cooking techniques. Cooking this way only makes this dish easier to prepare.

Health Benefits

Mushrooms are one of the oldest meat supplements around. They have many of the properties we desire in meat without actually being meat. Not only do they provide a sense of chewiness and substance to a meal, but they have a high protein content and certain vitamins and minerals like iron, magnesium, potassium, sodium, and vitamin C. Mushrooms have all the benefits of protein without the negative impact you may get from eating meat, like an increase in cholesterol.

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How to make Mushroom Biryani

  • Mix the marinade ingredients in a bowl and let sit for hours.
  • Add water and ghee to the pressure cooker.
  • Spread half of the marinated mushrooms evenly over the bottom of the pressure cooker.
  • Layer the rice over the mushrooms.
  • Lay down another layer of mushrooms over the rice.
  • Cover the pressure cooker and cook at a high temperature for 2 whistles.
  • Turn off the heat and let the pressure settle.
  • Gently stir.


Did you know mushrooms are a type of fungi?

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