Mushroom Biryani

5 from 11 votes

This satisfying, incredibly delicious mushroom biryani features a spicy mushroom curry sauce layered with long, aromatic grains of basmati rice.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Keto Vegan, Meatless, Vegan, Vegetarian

Servings: servings

Calories: 318kcal

1½ cups raw basmati rice (Soak the rice in water for 10 minutes, then drain out all water and wash the rice thoroughly in a strainer or colander).
½ teaspoon caraway seeds (shahi jeera. Use cumin seeds as a substitute)
4 green cardamom pods
4 cloves
2 bay leaves
Salt to taste

2 tablespoons avocado oil or any neutral oil
4 cloves
4 green cardamom pods
1-inch cinnamon stick
2 bay leaves
1 large onion (thinly sliced)
1 heaping tbsp ginger garlic paste (or crush together six cloves garlic and an inch-long knob of ginger)
¼ cup cilantro (chopped, divided)
2 tomatoes (pureed. Or use 1 cup canned tomato puree)
1 teaspoon cayenne (or paprika, which will add more color and less heat. You can use Kashmiri chilli powder if you have it)
½ teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
1 tablespoon garam masala (or biryani masala)
¼ cup raw cashews
12 oz cremini mushrooms (or button mushrooms, sliced.)
1 cup mushroom stock (or water)
Salt to taste
½ cup fried onions (optional. You already have the onions you will caramelize in the recipe, but I like scattering a few fried onions on top for more yum and a nice presentation)

Place soaked rice in a saucepan. Add six cups water, ½ teaspoon caraway seeds (shahi jeera), four green cardamom pods, four cloves, two bay leaves and salt to taste. Bring to a boil over high heat, then lower heat to medium and let the rice cook, uncovered, 6-7 minutes more or until the rice grains are tender with a very slight bite. Strain the rice in a colander immediately.

In a large pot or Dutch oven, heat oil over medium heat. Add two bay leaves, four cardamom pods, four cloves, and an inch-long stick of cinnamon. Saute for a minute.
Stir in the onions, a little salt, and ½ teaspoon of caraway seeds. Stir-fry the onions until they are crispy and caramelized. Stir in the ginger garlic paste and saute for a minute.
Add two tablespoons of cilantro and the pureed tomatoes to the pot. Mix them in.
Add the spice powders: ground coriander, ground cumin, cayenne and turmeric. Mix well and cook the sauce, stirring frequently, until the mixture is quite dry. Stir in the cashews and mix. Add the mushrooms and mix with the sauce in the pot.
Add a cup of mushroom stock or water to the mushrooms and bring to a boil. Simmer five minutes. Check salt and add more as needed.

Turn heat to low and layer the rice over the mushroom sauce.
Sprinkle the remaining two tablespoons of cilantro and the optional fried onions over the rice. Cover with a tight lid and let the biryani steam for another five minutes. Wait 10 minutes to open the pot before serving - don't peek.

Dig down to the bottom of the biryani with a ladle or spatula to ensure you get both layers of the biryani - the sauce and the rice - in each serving.

Salt the water you cook the rice in, just as you would salt pasta water. The rice will soak in the flavors of the salt and the spices as it cooks.
If sensitive to heat, make sure you know how spicy the garam masala or biryani masala you are using is. If you want less heat, skip the cayenne or add less of it.