Mushroom Biryani – Dum Style

Mushroom Biryani – Dum Style
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This mushroom biryani recipe, unlike others, is layered and dum cooked biryani style makes it a delicious and full of flavour biryani, the use of mint leaves and brown onions will give a very unique and special aroma to the mushroom biryani. In many Biryanis they use coconut milk or yoghurt in this mushroom biryani have used cashew and almond paste, which gives it more a creamy texture and rich taste to the same.

In this mushroom have used button mushrooms which are very healthy full of nutrient’s and also very easy to cook. Mushrooms are known to be a powerhouse of nutrients, they are low in calories and have very low in sodium. They have the essential nutrients and vitamins i.e. Vitamin B and riboflavin and niacin, which are vital for your health. Have a guest post on Mushrooms please do read this for further information on mushrooms Mushrooms Are Nature’s Geeks.

Mushrooms are very versatile they can be added in your day to day to the vegetable preparation and also can be prepared as a curry, fried rice, stir-fry, and many other preparations.

Mushroom Biryani

Some More Posts and Recipes on Mushrooms: Crackling Mushrooms – Crispy FriedStuffed Portobello Mushroom

5 from 1 vote

Mushroom Biryani – Dum Style

Nutritional Value: 867 Cal (Protein: 101 Cal, Carb: 478 Cal, Fat: 288 Cal)

Course Main Course
Cuisine Indian
Keyword biryani,, Mushroom Recipe, Mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 867 kcal
Author Kalyon Subbarao


Whole Garam Masala for Rice

  • 1 tsp Fennel Seeds/Saunf
  • 1 Inch Piece - Cinnamon
  • 2 nos Cardamom
  • 4 nos Cloves
  • 1 nos Bay Leaf
  • 2 Cups Long Grain Basmati Rice

Ingredients for Mushrooms Gravy

Whole Garam Masala

  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1 pc Cinnamon
  • 4 nos Cardamom
  • 4 nos Cloves
  • 2 nos Bay Leaf
  • 1 nos Star Anise
  • 2 tbsp Oil
  • 1 tbsp Ghee

Other Ingredients:

  • 2 lbs Mushrooms 2 X 250 gms
  • 2 nos Large Onions Chopped Finely
  • 1 Tbsp Ginger Garlic Paste
  • 2 nos Tomato chopped finely
  • 2 nos Green Chillies Finely Chopped
  • ½ Cup Almond and Cashew paste
  • 1 tsp Chilli Powder
  • 2 tsp Coriander Powder
  • 100 Gms Brown Onions/fried Onions 50gms+50gms
  • 1 ½ cup Coriander Chopped (1+ ½)
  • ½ cup Mint Pudina Leaves (Chopped) (¼ + ¼)
  • Water as required
  • Salt to taste


How to Make Mushroom Biryani – Dum Style……?

For Making Rice (Al Dente)

  1. Wash and soak basmati rice for 30 mins. Drain and set aside.
  2. Keep a pot full of water and bring it to boil, add the whole garam masala required for making the rice and add the rice when the water comes to boil.
  3. Once the rice is cooked to al dente, remove it and let it rest for some time, meanwhile, we can make the mushroom gravy.

For Making Mushroom Gravy

  1. Heat oil in a pot/wok, add whole spices/garam masala and let it sizzle, add in onions and cook till golden, add ginger garlic paste and mix well and add chopped green chillies and sauté it for some time.
  2. Add tomatoes and cook till mushy, add salt, spice powders and mix well. Add brown onions, the coriander and mint leaves and let them cook for some time. Now we can add the Almond and Cashew paste and cook further till the whole mixture starts leaving oil in the corners. add in mushroom and cook well.
  3. Once the gravy is ready keep it aside.

Final Part: Layering Rice and Mushroom Gravy

  1. In a pot first, add basmati rice layer at the bottom and then the mushroom gravy layer and then the rice. Take care that the last layer should be rice and sprinkle coriander leaves, mint and brown onions. Close the vessel and let it simmer for a while till the rice is cooked properly.
  2. Turn off the heat and let it rest for some time and serve it with raita or papad.

Recipe Notes

  • I have used an electric cooker to get the last part of steaming to be done.
  • Brown onions are finely chopped onions deep fried till they are crisp and brown. Brown onions enhance the taste of the biryani.
  • Do not wash the mushrooms, wipe them and cut them into four quarters and use it for preparing the gravy.
  • Mushrooms do not require too much of sautéing.
  • Brown onions, Coriander and Mint leaves have mentioned in two quantities one is for the gravy and the other lot is for using it to sprinkle at the last.

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