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Mushroom Dum Biryani Recipe

Course Dinner, inidan cooking, lunch-box, Main Course
Cuisine Indian
Keyword mushroom birayani
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2


  • 200 gms mushrooms
  • 1 cup yogurt
  • 1 tbsp salt
  • 1 tbsp chili powder
  • 1 tbsp biryani masala/garam masala
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 cup sliced onions
  • 1 cup shallots
  • 3 tbsp oil
  • 1 tbsp ghee
  • 2 tbsp milk
  • saffron optional



  • Wash and rinse the Basmathi rice without any starch and then soak the basmati rice for 20-30 mins.
  • Wash and clean the mushrooms and chop the mushrooms into medium size slices. And chop green chilis also.
  • Slice the onions and then deep fry the onions and keep them separately in a bowl.
  • prepare ginger garlic paste Or else can use store-bought ginger garlic paste.
  • Wash and chop the mint and coriander leaves. Blend it into a fine paste.
  • Make a dough with atta to seal the edges.

Preparation for boiling the rice

  • Take a big vessel or handi and add 10 cups of water. Then add salt and a few drops of oil to the water.
  • Let the water boil on the high flame. while the water is boiling add bay leaf, cinnamon, and cardamom to the rice. So that the rice gets the flavors from the spices.
  • Then add soaked and drained Basmathi rice to the water and reduce the flame to the medium.
  • Boil the rice until it cooked to 70-80%. Then drain the excess water and wash the rice with the cold water.
  • Finally, spread the rice in a plate or bowl and allow it to cool down.

Marination process:

  • Take the mushroom slices into a big bowl. Then add curd, salt, chillis, chili powder, biryani masala powder, coriander mint paste, ginger garlic paste, sliced onions, and shallots. Then mix well and rest it for 15 to 20 mins.


  • Take a Kadai and heat it on the medium flame. Then add marinated mushroom to the Kadai and boil it until the mushroom is cooked.
  • Then take a handi and heat it on the medium flame. Then add ghee at the bottom. Add a layer of boiled rice.
  • Add mushroom masala on the top of the rice and then add one more layer of boiled rice on the top of the mushroom masala.
  • Add shallots, ghee, chopped coriander or mint leaves on the rice. clean mushroom masala Kadai with milk and pour that milk on the top of the rice.
  • If you are using saffron, add that saffron to the milk and pour it on the rice. This giver extra color to the rice.
  • At last cover, the handi with lid and seal the edges with dough, so that pressure can't escape.
  • Can use silver foil to seal the plate. Should keep some weight on the plate so that the pressure cannot escape. Then cook it on the low flame for 15 to 20 mins.
  • Finally, serve the hot mushroom biryani with raita.