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Mushroom Biryani

mushroom biryani
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian, Tamilnadu cuisine
Servings: 5 people
Author: Jinoo Jayakrishnan
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  • 2 tbsp oil
  • 2 cups onions sliced
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 star arinse
  • 1/2 inch cinnamon stick
  • 2 small cloves
  • 2 green cardamom
  • 1 medium black cardamom
  • 1 tbsp fennel seeds
  • 1/2 cup onion paste
  • 1/2 cup ginger+green chilli+garlic paste
  • 1/2 cup tomato paste
  • 1/4 cup chopped coriander and chopped mint leaves
  • 2 tbsp broken cashews
  • 1/8 tsp turmeric powder
  • 1 tbsp chilli powder
  • 1 packet mushroom sliced
  • 4 tbsp curd
  • 1 tbsp garam masala
  • 1/2 tbsp lemon juice


  • Heat oil and fry sliced onions along with sugar and salt until it gets brown. Keep it aside
  • Heat oil+ghee, put in bay leaf, star arinse, cinnamon, cloves, cardamom, black cardamom and fennel seeds.
  • When it gets heated up and aroma arises out, add onion paste.
  • Next goes in green chilli paste. Mix well and let it fry until it leaves out fresh smell and starts changing color.
  • Add tomato puree, mix well and let it fry until well blended and raw smell goes off.
  • Add finely chopped coriander leaves and finely chopped mint leaves.
  • Add broken cashews, turmeric powder, chilli powder and mix well. Let it cook until its gets shrunken and combined. Oil starts leaving.
  • Put in sliced mushrooms. Mix well.
  • Add curd, Garam masala and mix well again.
  • pour in required water and salt (rice:water = 1:1.5). close and cook until it comes to a rolling boil.
  • Add washed rice and mix well.
  • Squeeze lemon juice into it.
  • Put in fried onions and mix well. Close and cook until rice is done.
  • Add red color or saffron milk in between (optional)