By Aditi Saraswat
March 30, 2026
If you love biryani but want to have a lighter version that is also easy to make, this mushroom biryani has exactly that. Juicy mushrooms absorb the spices beautifully, making an aromatic, one-pot meal that feels amazing in every bite yet is easy enough for weekday cooking.
1 cup basmati rice 200 grams, sliced mushrooms 1 large, thinly sliced onion 1 medium, chopped tomato ½ cup yoghurt 1 tbsp ginger-garlic paste 2, slit green chillies 1½ tsp biryani masala ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp whole spices (bay leaf, cinnamon, cloves, cardamom) 2 tbsp, chopped fresh coriander 2 tbsp, chopped fresh mint 2 tbsp oil or ghee 2 cups water Salt to taste
In running water, thoroughly rinse basmati rice and soak it in water for about half an hour.
In a kadhai or deep vessel, heat oil or ghee. Add whole spices and sliced onions and sauté until they turn golden and release aroma, to make a fragrant base for biryani.
Now, add ginger-garlic paste, green chillies, and chopped tomatoes to this base. Cook until the tomatoes turn soft, then add mushrooms and sauté until they release moisture.
Stir in yoghurt, turmeric, chilli powder, biryani masala, and salt. Cook until the mixture thickens and the spices coat mushrooms evenly with rich, deep flavour.
Now, add the soaked rice, then pour 2 cups of water over it. Sprinkle coriander and mint from the top for some freshness.
Cover and let it cook on low until the rice is cooked nicely. Let it rest for some time, then serve mushroom biryani with a bowl of raita.