Mushroom Biryani Recipe Instant Pot Stovetop

Biryani is a favorite for many. If you have tried my vegetable biryani, paneer biryani, I am sure you will love this mushroom biryani. The addition of mushrooms elevates it to another level. I have used white button mushrooms for this recipe, but you can also use any variety. This spicy mushroom biryani is delicious and perfect for a weeknight dinner or a special celebration. You can also check out other mushroom recipes like mushroom fried rice, mushroom masala, and cream of mushroom soup. Recipe instructions included for Instant Pot, traditional stovetop pressure cooker, and regular stovetop pot.

Ingredients

How to Make Mushroom Biryani in Instant Pot

Press SAUTE on Instant Pot. Heat oil (or ghee), and add whole spices like cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves. Once they sizzle, add ginger garlic paste and saute for 30 seconds. Then add sliced onions and green chilies, saute for 2-3 minutes until onions turn light brown - stir regularly. Next, add tomatoes and saute for a minute till they become soft. Add dry spices like turmeric, red chili powder, coriander powder, and biryani powder, and saute for a few seconds. Make sure spices don’t burn. Then add curd and mix everything. Also, deglaze the pot. If anything is stuck to the bottom of the pot, scrape it so no burnt bits should be at the bottom. Add the sliced mushrooms and mix again gently. Add rinsed basmati rice, water, salt, and give a stir. Sprinkle some mint and coriander leaves and mix. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Mushroom Biryani is ready to serve with onion raita or plain yogurt.

Stovetop Pressure Cooker Method

Follow all the steps as Instant Pot. Close the pressure cooker lid, and cook for 2 whistles on medium flame. Let the pressure release naturally and fluff with a fork.

Stovetop Pot

Follow all the steps as Instant Pot, Then close the glass lid and cook on medium-low flame for 10 to 15 minutes or until the rice is cooked through. Remove the lid and fluff the rice with a fork. NOTE: Add an extra ½ cup of water when cooking in a Pot.

Storage Suggestions

Storage: Leftover mushroom biryani will last in the refrigerator for 1-2 days when stored in an airtight container. Freezer: You can freeze in a freezer-safe ziplock or containers for up to 2 months in the freezer. Make sure to cool down the biryani to room temperature before storing it in the freezer. Reheat: Add a few tablespoons of water and reheat in a microwave or stovetop until warm through.