Prepare time: 10 mins
Cook: 25 mins
Serves: 4 Persons


  • 2 tbsp Ghee
  • 1 tsp Fennel seeds
  • 1 stick cinnamon
  • 3 Cardamom
  • 1 Black stone flower
  • 2 Cloves
  • 1 Bay Leaf
  • 1 large Onions sliced
  • 1 tbsp Ginger garlic paste
  • 2 slit Green chillies
  • 1 large Tomato chopped
  • 200 Grams Mushrooms
  • 2 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tbsp Coriander powder
  • 2 tsp Garam Masala Powder
  • 3 tbsp coriander leaves
  • 3 tbsp mint leaves
  • 1 cup Basmati Rice
  • Salt to taste
  • 1¼ cup Water

Directions For Making Mashroom Biryani

  1. Heat ghee in a pressure cooker. Add in whole spices and let them sizzle.
  2. Once it sizzles add in onions and saute till light golden in colour.
  3. Now add in green chillies, ginger garlic paste and saute till raw smell leaves.
  4. Add in tomatoes and mushrooms. Mix well and cook for another 10 mins.
  5. Add in spice powders and saute for 3 to 4 mins.
  6. Sprinkle over some coriander and mint leaves. Mix well.
  7. Add in basmati rice and toss around in the masala. Add in water and season with salt.
  8. Bring everything to a boil. Cover and pressure cook for 1 whistle. Simmer the flame for 5 mins. Take it off the heat and let the pressure release by itself. Open the cooker and fluff with a fork.
  9. Serve hot with raita.

Disclaimer: All details published and represented above is part of the submissions by the author. aircooks does not take any responsibility for the information published and the correctness of the same. The views expressed in the content belong to the content creators and are not the organisations, its affiliates, or its employees. The author and aircooks disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this website. Please write to [email protected] for any further discussions.