Mint, coriander, and tender mushrooms come together in a biryani that feels light yet indulgent.
This Mushroom Biryani is a gentle, aromatic version made without tomatoes — allowing the flavours of fresh mushrooms, herbs, and whole spices to stand out beautifully. The green masala, made with mint, coriander, ginger, and fried green chillies, gives this biryani its unique fragrance and soft heat. Light, wholesome, and delicately spiced, it’s the perfect choice for a simple weekend lunch or a comforting dinner.
Mushrooms are low in calories and rich in B vitamins, minerals, and natural antioxidants that support immunity and energy. Combined with curd, herbs, and rice, this biryani becomes a balanced meal that’s easy on the stomach yet satisfying. The absence of tomatoes keeps the flavour subtle and soothing — ideal for those who prefer a mild, clean biryani.
Wash and soak the basmati rice just before starting the biryani so it absorbs water evenly.
Add all the ingredients under To Grind to a mixie jar. Add a little water and grind into a smooth paste. Note: Slit the green chillies and fry them in a spoon of oil until they turn pale before grinding.
Heat 2 teaspoons of oil and 2 teaspoons of ghee in a pressure cooker. Add bay leaves, cloves, star anise, cardamom, and cinnamon. Sauté for 2 minutes until aromatic. Add the sliced onions and sauté until soft.
Add the ground masala paste and sauté for 3–4 minutes. Mix in the curd and stir well. Add the mushrooms and cook until the raw smell fades and the mushrooms soften. Add salt and cook on medium flame until the mushrooms absorb the masala.
Pour in 2 cups of water and bring it to a boil. Add the soaked rice and mix gently. Close the cooker and cook for two whistles.
Let the pressure release naturally. Open the lid, add chopped coriander and mint leaves, and fluff the biryani gently with a fork.
Serving Suggestions: Serve hot with Onion raita (best pairing) Cucumber raita
Add a few fried onions on top for extra aroma.
Adjust green chillies to taste — the heat in this biryani comes mainly from the masala paste.
You can add a handful of cashews sautéed in ghee for richness.
Replace ghee with coconut oil for a lighter version.
