(Serves 5)



For the rice:

2 and half cups par-boiled rice

2-3 bay leaves

4 cloves

2 cinnamon sticks

2 pinch of grated nutmeg

5 green cardamoms

3-4 mace strands

5 cups water


For the birista:

3 large onions sliced

4 tbsp oil

For the mushroom gravy:

500 g mushrooms, various wild types

½ inch ginger and 2-3 garlic crushed or made into paste in a mortar-pestle

1.5 cups plain yogurt

1 tsp red chili powder or yellow chili powder

2 tsp caraway seeds (shah jeera)

2 cloves

4 peppercorns

1 cinnamon stick

2 green cardamom

2 bay leaves

2-3 mace strands

¾th of the birista (crushed)

2 tbsp ghee


For the layers:

¼th of the birista

10-12 strands of saffron dissolved in 2 tbsp of warm milk or warm water

½ cup chopped mint leaves

1 tbsp ghee



Making the rice:

In a pan add the whole spices, water, rice and salt. cook the rice till its ¾ th done. Remove the spices from the rice and keep aside. You could also make a bouquet garni with the rice and cook it with the rice.

Making the birista:

Slice the onions and shallow fry them in oil till they become golden brown. Take care not to burn the onions. Keep aside.

Preparing the mushroom gravy:

In the same pan which you fried the onions add ghee. If there is leftover oil in the pan… then add 2 tbsp ghee instead of 3 tbsp to the oil. Once the ghee melts add the caraway seeds and all of the whole spices. Fry for a minute. Now add the mushrooms with some salt and saute for 5 mins. Add the chili powder and mix it well with the mushroms. Add ¾th of the crushed birista and saute it with the mushrooms for a minute. Now add the yoghurt and mix it with the mushrooms. simmer for 4-5 minutes. Afterwards add ½ cup of water and salt to the mushrooms and simmer for a further 10 mins.

Assembling the layers of the biryani:

In a pan pour spoonfuls of the mushroom gravy and spread it evenly. this is your first layer. Add the second layer of the cooked rice on top of the first layer. Sprinkle the saffron milk/water. Also add some birista and chopped mint leaves. Make the third layer of the mushroom gravy. Cover it finally with the fourth layer of rice. Again add the saffron milk and the birista along with chopped mint leaves. Add some dots of ghee here and there. Cover the pan and cook on dum for 20-25 minutes on a low flame. Serve the mushroom biryani hot or warm with sliced onions and lemon salad, raita and papad. *adjusted from Veg Recipes Of India*

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