Peas and Mushroom Biryani

Peas Biryani with MushroomsAt my home, biryani is always a hit. After all, what’s not to love in a dish that combines the richness of a spicy sauce with the pure fragrance of basmati rice and the decadent sweetness of raisins and nuts?

But biryanis in restaurants often suffer from fat overload. The rice is usually greasy and so is the sauce. And while all of it tastes pretty good, you get up from the meal feeling like you ate for four instead of one.

That’s certainly not the case with my decadent Peas-and-Mushroom Biryani which uses a smidgen of canola oil and a cup of coconut milk. Since the biryani can easily feed at least six people, the amount of fat consumed per person is still very low.

I use mushrooms here because of their robust texture that stands up well to strong spices. And peas are a perfect match to mushrooms, so in they went.

I’ve had a really long day today, so I am going to shut up now and just let the biryani do the talking for me. Enjoy, everyone!
Peas and Mushroom Biryani, Indian recipe
Peas and Mushroom Biryani


1 1/2 cups Basmati rice, washed and drained

1/2 tsp turmeric

4 cloves

4 cardamom pods

1-inch stick of cinnamon

2 bay leaves

3 cups water

1 pound crimini mushrooms, quartered

1 cup green peas (I used frozen)

3 tomatoes

1 cup coconut milk

2 medium onions, thinly sliced

1 1-inch piece ginger, grated finely

6 garlic cloves, crushed into a paste

1/2 cup of cashew pieces and raisins

1 tbsp + 1 tsp canola oil

1/4 cup chopped coriander leaves

In a spice grinder, grind to a powder, then toast lightly in a dry skillet:
1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

3 cardamom pods

3 cloves

1-inch stick of cinnamon

In a saucepan, heat the water and add the whole spices and turmeric to it. When the water comes to a boil, add the rice.

When most of the water is absorbed by the rice, turn the heat to low, cover tightly with a lid, and let the rice cook on low heat for 15 minutes. Turn off the heat.

Heat 1 tbsp of the oil in another, larger pot with a tight-fitting lid.

Add the sliced onions and saute over medium heat until the onions turn golden-brown.

Add the ginger and garlic and saute another minute.

Add the mushrooms and tomatoes and cook until the tomatoes have broken down completely.

Add the toasted spices and stir in.

Now add coconut milk and peas and salt. Cook another 5 minutes over low heat.

Now layer the cooked rice on top of the sauce in an even layer. Cover with the lid and cook for about 15 minutes on very low heat.

Heat 1 tsp oil in a saucepan. Add the raisins and nuts and stir until the cashew nuts are lightly browned.

Garnish the biryani with the nuts and raisins and coriander leaves. You can also garnish with crisply fried onions.

Enjoy piping hot!

[vegan mushroom biryani]

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

24 thoughts on “Peas and Mushroom Biryani

  1. Permalink  ⋅ Reply


    September 9, 2008 at 5:58am

    This sounds delicious, I’m gonna try cooking this for sure! Thanks for sharing the recipe.

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    September 9, 2008 at 6:25am

    have never had mushooms ina biriyani…now I know what to make of the mushrooms that I have.

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    September 9, 2008 at 2:54pm

    can I just drop by your place every night ?

  4. Permalink  ⋅ Reply


    September 9, 2008 at 3:38pm

    I LOVE mushrooms but N doesnt. But I bet I can convince N because this is a biriyani :)

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    September 9, 2008 at 3:56pm

    Your biryani rocks! Nice pics too.
    Please check out my blog today. Got a little something you deserve for the good work on your blog.

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    September 9, 2008 at 5:38pm

    Your biryani looks delicious, and the addition of mushrooms to this is a great idea :)

  7. Permalink  ⋅ Reply


    September 9, 2008 at 5:56pm

    biryani looks sooo tempting, Vaishali!

  8. Permalink  ⋅ Reply


    September 9, 2008 at 6:23pm

    Love biryani , ur plate looks inviting!

  9. Permalink  ⋅ Reply


    September 10, 2008 at 5:49am

    mmm. delicious biryani. I can’t take my eyes off it.

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    September 10, 2008 at 8:06am

    As always, a lovely click :-) Recipe sounds great too…

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    September 10, 2008 at 3:31pm

    luv the color and briyani is my fav but i dont like mushrooms though! my hubby will luv t his to try it for him ;)

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    September 10, 2008 at 6:47pm

    Hi Vaishali, how r u doin’ ?? I am back :))

    Biryani look awesome and lovely colour. Will try soon !!!

  13. Permalink  ⋅ Reply

    Destiny's Vegan Kitchen

    September 10, 2008 at 9:34pm

    Beautiful colors! And I totally agree with you on the heaviness of some restaurant versions of biryani. Even though I love it, it does leave a person with a feeling of grease-overload. Thank you for yet another recipe!

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    September 11, 2008 at 2:00am

    Briyani looks nice..never had mushroom biryani ! But I do not like mushroom as such :)…

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    September 11, 2008 at 6:25pm

    Hi Vaishali, its my first visit to ur wonderful & awesome blog. Luv briyanis and can’t wait to try urs. Hve to get some fresh mushrooms first!

  16. Permalink  ⋅ Reply


    September 13, 2008 at 11:40am

    Very tempting biryani! I was looking up fast to see what you replaced the curd with – is it only coconut milk or the tomatoes?

  17. Permalink  ⋅ Reply


    September 16, 2008 at 8:40pm

    this looks delicious. and fragrant (if fragrance can waft across cyberspace) . thanks for the recipe.

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    April 15, 2012 at 7:56pm

    Wow – just found this recipe and it is awesome. Now following you on twitter and about to start trying more of your recipes. Thank you for being vegan and a wonderful cook! Do you have a cookbook by any chance?

    • Permalink  ⋅ Reply


      April 16, 2012 at 10:45pm

      Fiona, thanks for your encouraging words. I don’t have a cookbook– yet. Maybe someday. :)

  19. Permalink  ⋅ Reply


    September 9, 2013 at 6:47pm

    Hey Vaishali,

    I tried today and turned out good. Thnaks for posting such good recipe.

  20. Permalink  ⋅ Reply


    September 9, 2013 at 6:49pm

    I tried today mushroom biryani and it turned out awesome. Thanks for posting.

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