By Smriti Dey
January 4, 2026
Mushroom biryani is different because it cooks faster than regular biryani, but still has the same layered taste and aroma that people love. Mushrooms soak up flavour quickly, so the dish comes together faster but still feels full and comforting. It works well for quick meals without losing the taste of a classic favourite.
2 cups basmati rice 300 g mushrooms sliced 1 large onion sliced 2 tomatoes chopped 1 cup yoghurt 1.5 tablespoons biryani masala 1 teaspoon turmeric 1 teaspoon red chilli powder 1 tablespoon ginger garlic paste 3 tablespoons oil 1 tablespoon ghee 1 teaspoon whole spices mix Salt to taste 3.5 cups water
Before boiling basmati rice, wash it and soak it for 20 minutes. Boil it until it is 80% done.
Add whole spices to hot oil, then sauté onions until they are golden. Finally, add ginger garlic paste and tomatoes and cook until they are soft.
Add mushrooms, biryani masala, turmeric, chilli powder, yoghurt, and salt. Cook until the mushrooms let out their water.
Put rice on top of the mushroom masala, drizzle ghee on top, and cover it on low heat for 12 minutes to steam.
Let it sit for five minutes, then fluff it up and serve it hot.