By Aditi Saraswat
December 22, 2025
This aromatic mushroom biryani is a perfect blend of spices, rice, and juicy mushrooms. Light but indulgent, it’s a one-pot festive meal option that feels amazing without being too complicated.
1 cup basmati rice 200 g button mushrooms (halved) 2 tbsp oil + 1 tbsp ghee 1 cup sliced onions 2 tsp ginger-garlic paste ½ cup thick curd 1 tsp biryani masala ½ tsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala 2 tbsp chopped mint leaves 2 tbsp chopped coriander 1½ cups water Salt to taste 1 bay leaf 3 cloves 2 green cardamom 1 small cinnamon stick
Wash and soak basmati rice for about 20-25 minutes, then drain well.
In a heavy-bottomed pan, heat oil and ghee. Add whole spices and sliced onions to it. Sauté until the onions turn golden brown and fragrant.
Add the ginger-garlic paste and mushrooms to this. Cook on medium heat until mushrooms begin to release moisture and turn glossy.
Lower the flame and add curd, biryani masala, chilli powder, turmeric, salt, mint, and coriander to this base. Mix everything gently to cover mushrooms evenly without breaking them.
Add the soaked rice and water. Stir it lightly once, cover, and cook on low heat until the rice absorbs flavours and turns soft but not mushy.
Sprinkle garam masala from the top, and keep it covered for rest for 5 minutes so that the flavour can meld. Serve hot with raita or salad for a comforting meal.