Mushroom Biryani

Ingredients

• 200 g (1 cup; soak in 480 ml / 2 cups water for 20 minutes, then drain)basmati rice
• 30 ml (2 tablespoons)oil (the original recipe uses avocado oil)
• 1bay leaf
• 1 stick, about 2.5 cm (1 inch)cinnamon
• 4whole green cardamom pods
• 3whole cloves
• 5–6black peppercorns
• 1 teaspoonshahi jeera (black cumin seeds), or regular cumin seeds
• 1 mediumred onion, thinly sliced
• 1green chilli, sliced, or more to taste
• 12–15whole cashews
• 2 teaspoonsginger-garlic paste
• 225–285 g (8–10 oz)white mushrooms, thickly sliced
• 120 ml (½ cup; 4 fl oz)coconut milk
• 15 g (¼ cup), choppedfresh coriander
• about 5 g (¼ cup), choppedfresh mint
• ½ teaspoongaram masala
• ½ teaspoonsmoked paprika
• ¾ teaspoon, or to tastesalt
• 240 ml (1 cup; 8 fl oz) for the Instant Pot; 300 ml (1¼ cups; 10 fl oz) for the stove-top methodwater
• ½ teaspoon, optionalrose water

Instructions

1. 1

   Rinse the rice

   Rinse the basmati rice until the water runs clear. Soak it in 480 ml (2 cups) water for 20 minutes, then drain in a colander and set aside.

2. 2

   Heat the spices

   Press the Instant Pot sauté button. When the display reads hot, add the oil, bay leaf, cinnamon, cardamom, cloves, peppercorns and shahi jeera. Sauté for a few seconds, until fragrant.

3. 3

   Cook the onion

   Add the onion, green chilli and cashews. Cook for about 3 minutes, until the onion softens and turns light brown and the cashews are lightly browned. Stir in the ginger-garlic paste and cook for 1 minute.

4. 4

   Add mushrooms

   Add the thickly sliced mushrooms and cook for 1–2 minutes.

5. 5

   Deglaze the pot

   Stir in the coconut milk, scraping the bottom of the pot with a spatula to lift any browned bits.

6. 6

   Add herbs and seasoning

   Stir in the chopped coriander and mint, garam masala, smoked paprika and salt.

7. 7

   Coat the rice

   Add the drained rice and toss it with the other ingredients.

8. 8

   Add water

   Pour in 240 ml (1 cup) water without stirring; most of the rice should be under the water. Drizzle the rose water over the top if using.

9. 9

   Pressure cook

   Close and lock the lid, set the pressure valve to sealing and cook on high pressure for 5 minutes. Allow the pressure to release naturally.

10. 10

    Fluff and serve

    Open the lid and fluff the rice with a fork. Serve with yoghurt or raita.

11. 11

    Prepare the rice

    For the stove-top version, rinse and soak the rice for 20 minutes, then drain. Heat a heavy-based pan over medium heat and add the oil once hot, followed by the whole spices.

12. 12

    Cook on the hob

    Follow the preceding method for the onion, cashews, ginger-garlic paste, mushrooms, coconut milk, herbs and seasonings. Add the rice and water, using an extra 60 ml (¼ cup) water for a total of 300 ml (10 fl oz), then stir and cover. Cook over medium heat for 10–15 minutes, or until the rice is cooked through. Remove the lid and fluff with a fork.

What is mushroom biryani?

Biryani is a South Asian rice dish built around aromatic spices and layered or mixed ingredients; regional versions vary widely. This version uses mushrooms in place of meat and cooks the rice with herbs, coconut milk and spices in one pot.

The Instant Pot method keeps the process contained and gives the rice time to take on the flavours. A stove-top option is included for cooks without a pressure cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 9g protein, 62g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the oil, coconut milk and cashews contribute much of the fat. Mushrooms, cashews and rice provide some protein; serve a portion with yoghurt or raita for a more rounded plate.

Why these ingredients work

Basmati rice: Its long grains suit biryani, and rinsing and soaking help prepare them for cooking. Drain it well before adding it to the pot.

Whole spices: Bay, cinnamon, cardamom, cloves, peppercorns and shahi jeera are briefly sautéed to release their aroma into the oil.

Mushrooms and coconut milk: Thick mushroom slices give the dish substance, while coconut milk adds richness and helps deglaze the pot after sautéing.

The key pressure-cooker step

Deglaze carefully: After adding coconut milk, scrape the bottom of the pot to loosen any browned onion or spice residue. This clears the base before pressure cooking.

Add water without stirring: The recipe calls for pouring the water over the rice and leaving the layers undisturbed. Check that most of the rice is beneath the water before closing the lid.

Rice texture and doneness

Soak for 20 minutes: The rice is rinsed until the water runs clear, then soaked and drained. Starting with drained rice keeps the measured cooking liquid separate from the soaking water.

Fluff gently: Once the pressure has released naturally, use a fork to separate the cooked rice without crushing the grains. The recipe gives 5 minutes at high pressure for the Instant Pot, or 10–15 minutes over medium heat on the hob.

Fresh herbs and finishing touches

Coriander and mint: Both go into the pot before pressure cooking, so their flavours mingle with the rice and spices.

Rose water: This is optional and goes on top just before cooking. Serve the finished biryani with yoghurt or raita, as suggested in the recipe.

Making the stove-top version

Use a heavy-based pan and begin by heating the oil and whole spices, then follow the same sequence for the remaining ingredients. The method specifies an extra 60 ml (¼ cup) water for this version.

Stir after adding the rice and water, cover the pan and cook over medium heat until the rice is cooked through. The stated cooking time is 10–15 minutes; check the rice before taking it off the heat.

Recipe notes & tips

• Rinse the rice until the water runs clear before soaking it.
• Cut the mushrooms thick so they hold their shape through cooking.
• Scrape the bottom of the pot thoroughly after adding coconut milk.
• Keep the rice undisturbed after adding the Instant Pot cooking water.
• Let pressure release naturally before opening the cooker.
• Use a fork to fluff the finished rice gently.

Variations

• Use regular cumin: Swap it for shahi jeera if that is what you have.
• Adjust the chilli: Add more green chilli for extra heat, or use less for a milder dish.
• Add mushrooms: The recipe allows for adding more mushrooms to the pot.
• Skip rose water: Leave it out if you do not want its aromatic finish.
• Cook on the hob: Use a heavy-based pan and the stated extra 60 ml (¼ cup) water.

Common mistakes to avoid

• Skipping the rinse: Rinse until the water runs clear before soaking the rice.
• Using thin mushroom slices: Cut them thick, as directed, so they do not cook down as quickly.
• Leaving browned bits on the base: Scrape the pot after adding coconut milk to deglaze it.
• Stirring in the Instant Pot water: Pour it over the rice without stirring, as the method specifies.
• Opening the cooker too soon: Allow the pressure to release naturally before lifting the lid.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions