How to cook Mushroom Biryani perfectly

Ingredients

• 200 g (1 cup)Jeerakashala rice (or jeeraga samba rice)
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)ghee
• 1bay leaf
• 1 inchcinnamon stick
• 3cloves
• 1green cardamom
• 1black cardamom
• 1star anise
• 1 piecemace strand
• 1 pieceblack stone flower
• 2.5 ml (1/2 tsp)fennel seeds
• 1 largeonion, finely chopped
• 5 ml (1 tsp)ginger-garlic paste
• 1tomato, chopped
• 2green chillies
• 150–200 gmushrooms, sliced
• 0.6 ml (1/8 tsp)turmeric powder
• 2.5 ml (1/2 tsp)chilli powder
• 7.5 ml (1 1/2 tsp)coriander powder
• 1 handfulcoriander and mint leaves, chopped
• 30 ml (2 tbsp)curd
• to tastesalt
• 300 ml (1 1/4 cups)water
• 2.5 ml (1/2 tsp)biryani masala

Instructions

1. 1

   Soak the rice

   Wash the rice, then soak it in water for 15 minutes.

2. 2

   Heat the fats

   Put the oil and ghee in a heavy-based pot and heat them.

3. 3

   Fry the spices

   Once hot, add all the whole spices and sauté for a few seconds.

4. 4

   Soften the onion

   Add the onion and cook until soft.

5. 5

   Cook the paste

   Stir in the ginger-garlic paste and cook until its raw aroma has gone.

6. 6

   Cook the tomato

   Add the chopped tomato and green chillies, then cook until the tomato is mushy.

7. 7

   Add the mushrooms

   Add the sliced mushrooms and mix them into the masala.

8. 8

   Season the mushrooms

   Add the turmeric, chilli and coriander powders. Cook until the mushrooms soften and shrink.

9. 9

   Add herbs and curd

   As the mushrooms shrink, add the chopped coriander and mint leaves along with the curd.

10. 10

    Cook the masala

    Mix everything together and cook further, until the oil separates from the masala.

11. 11

    Fry the rice

    When the mushroom masala is ready, drain the rice, add it to the pot and fry for 1 minute.

12. 12

    Boil the water

    Pour in the water and boil until its level falls below the rice.

13. 13

    Add the masala

    Add the biryani masala and mix gently.

14. 14

    Set up dum cooking

    Place an iron tawa on the hob and set the biryani pot on top of it.

15. 15

    Cover the pot

    Close the pot with a lid and place a pot of hot water on top.

16. 16

    Cook on low

    Cook over the lowest heat for 20 minutes.

17. 17

    Rest and fluff

    Switch off the heat, open the pot and gently mix the biryani with a fork, adding a little ghee.

18. 18

    Leave to stand

    Cover the pot again and leave the biryani to stand for 15 minutes before serving.

What is mushroom biryani?

Biryani is a spiced rice dish with many regional styles across the Indian subcontinent. This South Indian version uses aromatic Jeerakashala, also called jeeraga samba, and cooks the rice with a mushroom masala.

The short-grained rice, whole spices and final dum stage give the dish its fragrance. Cooking the mushrooms down before adding the rice helps concentrate their flavour and reduces excess moisture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 8g protein, 57g carbs, 10g fat.

Most of the carbohydrates come from the rice, while the oil and ghee supply most of the fat; mushrooms and curd contribute some protein. Serve a portion with raita or another protein-rich accompaniment and salad to make the plate more balanced.

Choose the rice and mushrooms

Rice: Jeerakashala is the intended choice, so use it if available; jeeraga samba is an alternative named in the recipe. Rinsing and soaking it for 15 minutes prepares it for cooking.

Mushrooms: Slice them evenly so they soften at a similar rate. They release water as they cook, so let them shrink and cook down in the masala before adding the rice.

Build the spiced base

Whole spices: Briefly sauté the bay leaf, cinnamon, cloves, cardamoms, star anise, mace, black stone flower and fennel in the oil and ghee. A few seconds is enough to release their aroma without scorching them.

Masala: Soften the onion, then cook the ginger-garlic paste until its raw smell fades. The tomato should become mushy before the mushrooms and ground spices go in.

Cook the mushrooms thoroughly

Moisture: Mushrooms shrink as they cook and release liquid. Give that liquid time to cook off so the masala is not watery when the rice is added.

Finish: Stir in the herbs and curd, then cook until oil separates from the masala, as the method specifies. This is a useful cue that the base has cooked down.

Keep the rice from sticking

Drain well: Drain the soaked rice before adding it to the pot, then fry it gently in the masala for 1 minute. Mix carefully so the grains stay intact.

Water level: Add the measured water and boil until it falls below the rice before sealing the pot. Avoid stirring vigorously at this stage, which can break the grains.

Finish with gentle dum heat

Heat: The iron tawa buffers the pot from direct heat during the 20-minute cook on the lowest flame. Keep the lid closed so steam stays inside.

Rest: After switching off the heat, fluff gently with a fork, add a little ghee and cover again for 15 minutes. This standing time lets the rice settle before serving.

Serve it as a meal

Accompaniments: Serve the biryani hot with plain curd or raita and a crisp salad. These cool, fresh sides complement the warm spices.

Portions: Fluff from the edges towards the centre rather than repeatedly stirring the pot. This helps distribute the mushrooms while keeping the rice grains whole.

Recipe notes & tips

• Soak the rice for the full 15 minutes, then drain it thoroughly before adding it to the pot.
• Use a heavy-based pot to help the masala and rice cook more evenly.
• Let the mushrooms shrink before adding the rice so their released moisture can cook away.
• Keep the heat low during the 20-minute dum stage to reduce the risk of scorching the base.
• Fluff with a fork and avoid vigorous stirring once the rice is cooked.
• Keep the pot covered during the 15-minute rest so the steam can finish settling the rice.

Variations

• Adjust the heat: Use fewer green chillies for a milder pot.
• Change the mushrooms: Combine different mushroom varieties, keeping the total within the recipe's 150–200 g range.
• Add vegetables: Stir in small pieces of carrot or peas with the mushrooms and cook them until tender.
• Boost the herbs: Add extra chopped coriander and mint if you prefer a fresher herbal flavour.
• Make it dairy-free: Replace the ghee and curd with plant-based alternatives, understanding the flavour will differ.

Common mistakes to avoid

• Wet rice: Drain it well after soaking so excess water does not upset the cooking balance.
• Watery masala: Cook the mushrooms until they shrink and the masala releases oil before adding rice.
• Burnt spices: Sauté the whole spices only for a few seconds and keep the pot moving.
• Broken grains: Fry and mix the rice gently rather than stirring it vigorously.
• Scorched base: Keep the flame at its lowest and use the iron tawa as directed.
• Rushed serving: Leave the covered biryani to stand for 15 minutes after cooking.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 2 days. Reheat until piping hot, adding a small splash of water and covering the rice so it does not dry out.

Frequently asked questions