Mushroom Biryani

There are times when you totally forget about the great things you have had in the past. This recipe is one of those.

This absolutely yummy biryani was devoured without a single spoon being left over, yet it is sitting in the drafts folder all forgotten for a really long time.

You can cap this one pot meal well with in 30 minutes. Serve it with plain yogurt and chips (like I did) or with a simple raita.

Source: Edible Garden

Serves : 2


  • Basmati rice           :       1 cup
  • Mushrooms            :       1 cup, chopped
  • Tomatoes                :       2, pureed
  • Onion                         :      1. sliced
  • Peas and Corn        :      handful, frozen variety
  • Tomato ketchup  :      1 tsp
  • Turmeric Powder : 1.2 tsp
  • Chilli Powder          : 1/2 tsp
  • Chole Masala/Biryani Masala/Garam Masala  : 1.5 tsp
  • Salt
  • Ghee                          : 1 tbsp

To Grind:

  • Onion               :          1
  • Ginger              :          1″ piece
  • Garlic               :          4-5
  • Green Chilies  :         3, or per taste


  1. Wash and soak the rice for 10 minutes. Microwave for 15 minutes (or till done) and keep aside.
  2. Wash the mushrooms thoroughly and chop the onions and prep the other vegetables. Grind the onion, ginger, garlic and chilies together. Feel free to add an inch long cinnamon stick, a couple of cloves and cardamom pods as well. I just don’t add these. Puree the tomatoes.
  3. Heat ghee in a pan, add the sliced onions and brown them. Once they change color, add the ground masala and saute until the raw smell goes off. Add the mushrooms and cook for 3-4 minutes. Add the pureed tomatoes, ketch up, spices and salt. Once they are done, take off the heat and mix gently with the cooked rice.
  4. Serve with yogurt or a simple raita.

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