Mushroom Biryani Recipe

Updated: May 14, 2024, By Swasthi

Mushroom Biryani is a popular South Indian dish where fragrant rice is cooked with mushrooms, herbs and aromatic whole & ground biryani spices. It is delicious, super aromatic with umami flavors and is easy to make. You can cook this fluffy Mushroom Biryani in a regular pot, stovetop pressure cooker or in an Instant pot with my instructions below.

mushroom biryani

Recipe Comments

While you may find dum cooked version of this in specialized biryani houses, the one pot dish is a staple in the South Indian restaurant and households. It is also known as kalan biryani. You will also find this being made with coconut milk in place of curd/yogurt like in the traditional dish.

Traditionally a biryani is made with meat (chicken or mutton), marinated in spiced yogurt, layered with par-boiled rice and later dum cooked to perfection. Since this is a no-meat vegetarian dish, there is no marination of the mushrooms or layering of the rice.

You simply temper the spices, saute the mushrooms in the masala and cook with rice in the same pot like this Vegetable Biryani. This recipe requires a really good garam masala or biryani masala, this is the key ingredient. If you do not have that, you may make your own following my recipe below.

Unlike the traditional Hyderabadi or Lucknowi biryani, there is no caramelizing of onions involved, meaning you will save plenty of time. The meaty mushrooms together with the ground spices & mint leaves, infuse extra flavors to your mushroom biryani and you won’t miss your traditional biryani flavors.

More Mushroom recipes
Kadai mushroom
Mushroom masala
Matar mushroom
Mushroom manchurian
Chilli mushroom

Photo Guide

How to Make Mushroom Biryani (Stepwise photos)


1. Soak 1 cup (200 grams) aged basmati rice in a large bowl until you prepare the vegetables. Later drain the water from the rice. I prefer to make and use fresh spice powder. If you have readymade garam masala or biryani masala you can also use that. But this mushroom biryani gets it real taste and aroma from the masala powder that is used. So make sure you use a good one. These are the spices I have used. Be careful not to use more as it can make your biryani bitter.

  • 4 green cardamoms
  • 1 inch cinnamon
  • 6 cloves
  • ½ teaspoon fennel seeds
  • ¼ teaspoon black pepper
  • 1 small strand mace (javitri) (don’t use more, optional)
  • 1 pinch nutmeg (jaiphal) (don’t use more, optional)
  • ½ tsp stone flower (dagad phool / kalpasi) (optional)
whole spices to make mushroom biryani

2. Make a fine powder of the above ingredients. I also sieve the powder. Coarse spices can be added to your tea.

powdered spices in blender for mushroom biryani

Make Biryani

3. Heat a pot or cooker with 2 tablespoons oil or ghee. When it turns hot, add the following whole spices the whole spices. If you do not have some of them just skip.

  • 1 bay leaf
  • 1 star anise (biryani flower)
  • ½ tsp shahi jeera or (jeera – cumin)
  • 2 to 3 green cardamoms
  • 1 cinnamon – 2 inch piece
  • 3 to 4 cloves or laung
tempering spices in oil to make mushroom biryani

4. Add 1 medium sliced onion (⅓ cup) and 1 to 2 chopped or slit green chilies.

frying onions ginger to make mushroom biryani

5. Spread the onions and saute until they turn golden. Add 1½ teaspoon ginger garlic paste.

frying ginger garlic paste to make mushroom biryani

6. Saute for a minute, until aromatic & stir in ¼ to ⅓ cup chopped tomatoes, ⅓ teaspoon salt and 1/8 teaspoon turmeric. Saute until the tomatoes breakdown and become soft. While the tomatoes cook, rinse and slice the mushrooms thick.

adding tomatoes to make mushroom biryani

7. Stir in

  • ¼ to ⅓ teaspoon red chili powder (cut down for low heat)
  • 2 tablespoons chopped mint (pudina) & 2 tbsps coriander leaves
  • ¾ teaspoon garam masala or half of the ground spices we made in step 1
adding spice powders to make mushroom biryani

8. Turn down the flame to very low flame and add 3 tablespoons yogurt or coconut milk.

adding yogurt to make masala

9. Mix everything well to deglaze the pan.

mixing masala to make mushroom biryani

Fry mushrooms for biryani

10. Add about 2 cups (7 ounces, 200 g) sliced mushrooms. You can add more or less to your preference.

add the mushrooms

11. Saute the mushrooms in the masala for 2 to 3 mins.

frying mushrooms to make mushroom biryani

12. Add the drained rice and pour water. Use 2 cups if cooking in a pot or 1¾ cups water to cook in stovetop pressure cooker. 1¼ cups water to cook in Instant pot.

pouring water to make mushroom biryani

13. Mix well and taste test the water to adjust salt. I forgot to add mint & coriander in the earlier step so I added here.

adding mint

14. Bring to a rolling boil and reduce the heat. No cooker – pot method – Cover and cook on a medium low flame until the rice if fully cooked and the water is absorbed. Stovetop Pressure – Cook for 1 whistle on a medium flame. Wait for the pressure to drop naturally. Instant Pot – Pressure cook for 5 mins, let the pressure drop manually for 5 mins and release the rest carefully. (I have a detailed step by step picture guide for the Instant pot version below)

cover and cook mushroom biryani

15. When the biryani is done, add some chopped coriander leaves.

Troubleshooting tip: Once the water is all absorbed, you can check if the rice is done correctly. If not then pour little hot boiling water & give a stir. Cook covered.

adding coriander leaves to make mushroom biryani

16. Mushroom biryani turns fluffy, grainy and fully cooked.

fluff up the mushroom biryani with a fork

Serve mushroom biryani with Raita and some papads on the side. You can also pack this in the office or school lunch box.

Mushroom Biryani Recipe

Expert Tips & Notes

  1. Rice: I have used basmati rice but you can use any short grain aged rice like seeraga samba rice or keema rice or sona masuri. If you are using newly harvested rice, avoid cooking in the pressure cooker.
  2. Water: I have used 1¾ cups water for every cup of basmati rice since there is a little amount of yogurt too. Adjust the amount of water depending on the kind of rice. A general tip is to use the same amount of water as you would use to make your plain rice.
  3. Mushrooms: I have used button mushrooms. Other kinds like fresh shiitake, Swiss brown mushrooms (Cremini) and Portobello also work well. For an extra umami flavor, use some dried shiitake. Hydrate them in water and use along with the fresh mushrooms.
  4. Spices: Feel free to alter the tempering spices and use what you have in hand.
  5. Vegan: To make the recipe vegan just omit curd/ yogurt and use coconut milk. You can also substitute water in the recipe with coconut milk and cook the mushroom biryani with coconut milk alone.
  6. Biryani masala : The key to this flavorful biryani is the biryani masala powder that I shared in this recipe. It elevates the flavors completely. If you do not have the whole spices needed to make the mushroom biryani then just use garam masala.

Photo Guide

Instant Pot Mushroom Biryani

Soak 1 cup aged basmati rice until you prepare the onions, tomatoes etc for this recipe. Later drain the water completely.

1. Press saute button on the IP and pour oil to the steel insert. Add 1 bay leaf, 1 star anise, half teaspoon shahi jeera, 2 to 3 green cardamoms, one 2 inch cinnamon piece and 3 to 4 cloves.

temper spices in instant pot

2. When the spices sizzle, add ⅓ cup (1 small) sliced onions and 1 to 2 slit green chili. Saute onions until light golden. Then add 1½ teaspoon ginger garlic and saute quickly.

saute onions in instant pot

3. Add ¼ cup (1 medium) tomatoes and sprinkle ⅓ teaspoon salt. Saute until the tomatoes turn soft, for about 1 to 2 mins.

saute tomatoes and salt

4. Add ¼ to ⅓ teaspoon red chilli powder and ¾ teaspoon garam masala or half of the biryani masala from the post.

addition of spice powders

5. Quickly mix it and add 3 tablespoons yogurt or coconut milk.

addition of yogurt

6. Mix everything well and deglaze to remove bits of food stuck at the bottom.

deglazing instant pot to make mushroom biryani

7. Then add 2 cups thick sliced mushrooms (7 ounces, 200 grams), 2 tablespoons mint and 2 tablespoons of coriander leaves. Saute for 2 mins and press cancel.

add mint and coriander leaves with mushrooms

8. Add drained rice and pour 1¼ cups water.

add rice and  pour water to make mushroom biryani

9. Mix everything well and taste test. Water has to be slightly salty. If need add more salt.

mix ingredients

10. Secure the instant pot with the lid and position the steam release valve to sealing. Press pressure cook button and set the timer to 5 minutes. Let the pressure release manually for 5 minutes. After 5 minutes, fluff up the rice and cover back. This helps the rice on the top layer to soften and cook evenly.

instant pot mushroom biryani

Serve mushroom biryani with raita.

mushroom biryani

Related Recipes

Recipe Card

mushroom biryani

Mushroom Biryani Recipe

5 from 119 votes
Mushroom biryani is a one pot flavorful rice dish made with rice, biryani spices, mushrooms & herbs. It turns out so flavorful & delicious that you don't need any side dish other than a simple raita. Instructions included for stovetop & Instant pot.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings2 to 3

Ingredients (US cup = 240ml )

  • 1 cup (200 grams) aged basmati rice
  • 2 cups (7 ounces, 200 g) white button mushrooms sliced thick (use less if you want)
  • ⅓ cup (1 small) onion (sliced thinly)
  • ¼ cup (1 medium) tomatoes (optional, deseeded & chopped)
  • 2 tablespoon mint leaves (pudina) fine chopped
  • 2 tablespoon coriander leaves (cilantro) fine chopped (optional)
  • 1 green chili slit
  • teaspoon ginger garlic paste or crushed
  • 2 tablespoon Oil or ghee
  • ¼ to ⅓ teaspoon red chili powder
  • 3 tablespoons curd (plain yogurt or coconut milk)
  • teaspoon sea salt (adjust to taste)
  • teaspoon turmeric (optional)
  • ¾ teaspoon garam masala or biryani masala (read notes to make your own)

Whole spices to temper (or omit to use more garam masala)

  • 1 bay leaf (tej patta)
  • 1 star anise (biryani flower)
  • ½ teaspoon shahi jeera (or cumin seeds)
  • 2 to 3 green cardamoms (elaichi)
  • 1 cinnamon – 2 inch piece (dalchini)
  • 3 to 4 cloves (laung)

Liquid (use any one)

  • 2 cups water to cook in pot
  • cups water to cook in Instant pot
  • cups water to cook in stovetop pressure cooker


  • Rinse and soak rice until you prepare the vegetables. If you do not have a good masala, make it from my notes below.

How to make Mushroom Biryani

  • Heat a pan or pressure cooker with oil (sauté mode if using Instant Pot). Stir in the whole spices – bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
  • When they begin to sizzle, add onions and chilies. Saute till golden & stir in the ginger garlic paste. Saute for a minute till the raw smell disappears.
  • Add the chopped tomatoes, turmeric and salt. Saute until they turn soft & breakdown.
  • Stir in red chili powder, garam masala, mint and coriander leaves and saute for about a minute (do not burn). Pour yogurt or coconut milk and mix well to deglaze. 
  • Add the mushrooms, saute for 2 to 3 minutes. Drain the water from the rice completely and add the rice here. Stir in the salt and pour water. Taste test to adjust salt.
  • Instant Pot – Press cancel, followed by PRESSURE COOK button (high pressure) and set the timer to 5 minutes. When it is done, IP will beep. Wait for 5 mins, release the pressure manually by moving the steam valve from sealing to venting.
  • Stovetop Pressure Cooker: Cook for 1 whistle on a medium flame. Wait for the pressure to drop naturally.
  • No Cooker – cook in a pot: Bring the water to a rolling boil and reduce the heat to low. Cover and cook until the rice is fully cooked and the moisture is absorbed.
  • Cool down the mushroom biryani for 4 to 5 mins and fluff up gently with a fork. Garnish with coriander leaves & sprinkle lemon juice if you want. Serve mushroom biryani with a raita.


You can make your own biryani masala with these spices. This is sufficient to make 2x recipe. If making recipe (1x) as written, use half of the ground masala.
  • 2 green cardamoms (elaichi)
  • ½ inch cinnamon (dalchini)
  • 3 cloves (laung)
  • ¼ teaspoon fennel seeds (sombu, saunf)
  • ½ small strand mace (javitri) (optional, don’t use more)
  • ½ pinch nutmeg (jaiphal) (optional, don’t use more)
  • ¼ teaspoon stone flower (dagad phool / kalpasi) (optional)


NUTRITION INFO (estimation only)

Nutrition Facts
Mushroom Biryani Recipe
Amount Per Serving
Calories 478 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 112mg5%
Potassium 561mg16%
Carbohydrates 87g29%
Fiber 5g21%
Sugar 5g6%
Protein 12g24%
Vitamin A 568IU11%
Vitamin C 20mg24%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Simple, easy and tasty recipes

Hi Swasthi, love your recipes! Wanted to ask – is it possible to make this ahead and freeze ?

5 stars
Thank you for sharing such an amazing and simple recipe. Made this for lunch today and my family loved it. It was flavourful and absolutely yummy. Thanks again for all the tips and tricks. ?

5 stars
Hi Mrs. Swasthi. I tried ur recipe and the results are beyond amazing… I made a vegan version of the mushroom briyani by swapping one to two items but the result was nice. My mom did enjoyed it too… Thanks for sharing the recipe?

5 stars
Yes worked out well for me I was too lazy to go to get biryani powder so I just used garam masala it was just as tasty. Lots of flavour. I missed the turmeric and the yogurt. Pressure cooker 5 mins natural pressure release 8-10. I think turmeric is missed in the list.

5 stars
Amazing receipe easy to prepare

Hi Swasthi,
U are amazing. I really feel guilty of not being written any comments so far. Yours is always my go to blog. Last week I had to cook mushroom biryani for 15ppl. Initially I was bit afraid that how am I going to manage as it was the first time cooking for such a large crowd. But u are always a life saver. Just saw ur recipe, scaled up the ingredients, done! Got excellent feedback. All credits and Hugs to u!! Stay blessed.

5 stars
Mushroom biryani recipe was really very nice ,awesome

Thank you for the wonderful recipe. I tried the instant pot version with some added vegetables like carrots, bell peppers and potatoes along with mushrooms and it came out really tasty!

5 stars
Hi Swasthi,
The receipe turned out delicious. But the rice became clumpy after a while. I added 3.5 glasses of water like u mentioned since I made it in a pot. How to rectify this?

thanks for the response.:)

5 stars
Very nice. Doable..

5 stars
I tried this Mushroom briyani and it came out really really well…Thank u for the receipe.

5 stars
This recipe is amazing! Thank you so much for sharing! I make a similar recipe using garam masala, but the biryani masala made a huge difference. This is going to be added to my list of go to pulav/biryani recipes! One thing I did slightly different is added mushroom and tomatoes right after the ginger garlic paste to let it fry a bit, and then added the mint and yogurt.

Hello Ma’am,
I have been using your recipes for quite a while after I got married, but have never written a comment, thinking will it really be acknowledged. But today I wanted to say my thanks to you, hoping you might read it sometime or the other.
I always search for any dish, adding the tag swasthi, by chance if I don’t get my wanted recipe in your blog. I start thinking what should I do now?.
I am on maternity leave and due to this pandemic, I have been trying many such dishes from your blog at home.
A Very big thanks to you as I have started getting good appreciation for my cooking now, it’s really a good progress for a person who has started from zero..
Thank you?
My best regards
Chaitanya Bhavani

5 stars
Thank you ma’am.. for the reply and the wishes.. please take care…

I have tried your egg biriyani in IP and it came out well
Today I tried the mushroom biriyani, 2X recipe in IP and when pressure cooking, the IP displayed ‘burn’. Had to switch off after the burn display. I added extra one capsicum and 2 carrots.
As per the recipe I added 2.5 cups of water. Is it not sufficient? Biriyani came out well.
Please advice.

Thanks Swasthi for the quick response . I soaked the rice and I didn’t use potatoes. I use small pieces of carrots too. Waiting for your update.

5 stars
Amazing, love your blog and recipes!

Hi Swasthi,

Is it possible to make this with brown basmati? How would the timing for the IP change if we used brown basmati for this biryani?

5 stars
Thanks for the recipe, It came out very well. Had a lot of flavor

Mushroom biryani was superb. I am an ardent fan of ur cooking


I tried making this (still cooking), however I was wondering that whenever I use curd for cooking a gravy the curd becomes grainy. Is this suppose to happen? Because your pictures look like the gravy is smooth like cream.

Hello swathi, love all your recipes. Today I tried mushroom biryani but it was little bitter in taste. I used all the ingredients which you have mentioned. What is the reason for bitterness