Mushroom Biryani Recipe – Authentic Indian Dum Style with Cashews & Saffron

Last Updated on 2 months by Neha Deshmukh

Mushroom Biryani Recipe – Authentic Indian Dum Style with Cashews & Saffron

Hey everyone! If you’re anything like me, the aroma of a good biryani instantly transports you to a happy place. Today, I’m sharing my go-to Mushroom Biryani recipe – a fragrant, flavorful dish that’s surprisingly achievable at home. It’s a bit of a labor of love, but trust me, the end result is so worth it. I first made this for a family gathering and it was a huge hit! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any mushroom biryani. We’re going for authentic “dum” style cooking, which means layers of flavor sealed in to create something truly special. The combination of tender mushrooms, fluffy basmati rice, crunchy cashews, and fragrant saffron is simply divine. Plus, it’s a fantastic way to enjoy a hearty, satisfying meal.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 cups basmati rice (about 300g)
• 500 grams onions
• 0.5 cup cashew nuts (about 70g)
• 1 pinch saffron strands (about 10-15 strands)
• 400 grams button mushrooms
• 3 medium tomatoes
• 1 cup yogurt (about 240ml)
• 2 tbsp lemon juice
• 4 green chilies (adjust to your spice preference!)
• 1 tbsp biryani masala
• 2.5 cups water (for cooking rice)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is key for that light, fluffy texture. Look for aged basmati rice – it tends to be longer, less sticky, and more flavorful. I usually soak my rice for 20-30 minutes before cooking; it helps it cook evenly.

Onions: The Key to Birista Perfection
We’re making birista (fried onions) which are crucial for that authentic biryani flavor. Thinly slice them – patience is a virtue here! – and fry them until they’re a beautiful golden brown. Don’t rush this step.

Cashew Nuts: Roasting for Enhanced Flavor
Roasting the cashews brings out their natural sweetness and adds a lovely crunch. Use the leftover oil from frying the onions – it’s already infused with flavor!

Saffron Strands: Quality and Blooming Techniques
A little saffron goes a long way. Blooming it in hot water releases its color and aroma. Don’t skip this step! It adds a beautiful hue and subtle floral notes.

Biryani Masala: Regional Variations & Homemade Options
Biryani masala blends vary from region to region. Feel free to use your favorite brand, or even make your own! There are tons of recipes online.

Mushrooms: Selecting the Best Variety
Button mushrooms are classic for biryani, but you can experiment with other varieties like shiitake or oyster mushrooms for a different flavor profile.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start the Rice: Soak the basmati rice for 20-30 minutes. Then, cook it with 2.5 cups of water in a pressure cooker for 2 whistles. Once cooked, fluff it up and set aside.
2. Make the Birista: Thinly slice the onions and deep fry them in oil until golden brown. Remove and set aside – this is your birista! Reserve the flavorful oil.
3. Roast the Cashews: Roast the cashew nuts in the leftover oil until golden brown. Set aside.
4. Prepare the Mushrooms: Soak the saffron strands in hot water. Chop the mushrooms and sauté them with a little turmeric, biryani masala, and ghee until they’re nicely charred.
5. Build the Gravy: In a pot, sauté onions until softened. Add ginger-garlic-chili paste and sauté for another minute. Then, add the tomatoes, mint, coriander, and biryani masala. Cook until the tomatoes are softened.
6. Finish the Gravy: Mix in the yogurt and simmer until the gravy thickens. Add lemon juice.
7. Layer It Up: Now for the fun part! In a heavy-bottomed pot, layer the cooked rice, gravy, sautéed mushrooms, saffron water, chopped herbs, roasted cashews, and birista.
8. Dum Time! Seal the pot for “dum” cooking. You have a few options: use a rice cooker (12 minutes), stovetop (15 minutes on very low flame), or oven (200°C for 15 minutes).
9. Rest & Serve: Let the biryani rest for 10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It should be fluffy, not mushy.
• Adjust the amount of green chilies to your spice preference.
• Using a heavy-bottomed pot is crucial for even heat distribution during dum cooking.
• Don’t peek while it’s “dumming”! The steam is what creates the magic.

Variations

Vegan Mushroom Biryani: Swap the yogurt for a plant-based alternative like cashew cream or coconut yogurt.

Gluten-Free Mushroom Biryani: This recipe is naturally gluten-free! Just double-check your biryani masala to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustments (Mild, Medium, Hot): Reduce or increase the number of green chilies and the amount of biryani masala to adjust the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!

Festival Adaptations (Eid, Diwali): Biryani is a staple for festive occasions. Feel free to add other vegetables like potatoes or carrots for a more substantial meal.

Serving Suggestions

Serve this Mushroom Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice is best for biryani?
Basmati rice is the gold standard! Its long grains and delicate flavor are perfect for biryani.

Can I make biryani without a pressure cooker?
Yes, you can cook the rice in a pot on the stovetop. Just use a 2:1 water-to-rice ratio and cook until the water is absorbed.

How do I achieve the perfect ‘dum’ effect at home?
Sealing the pot tightly is key. You can use a tight-fitting lid and seal the edges with dough, or use a heavy object on top of the lid.

What is birista and can I skip making it?
Birista is fried onions, and it adds a ton of flavor and texture. While you can skip it, it really elevates the dish.

Can I use other types of mushrooms in this recipe?
Absolutely! Shiitake, oyster, or cremini mushrooms would all work well.

How can I adjust the spice level of this biryani?
Adjust the number of green chilies and the amount of biryani masala.

Is it possible to make this biryani ahead of time?
You can prepare the gravy and sauté the mushrooms ahead of time. But it’s best to assemble and cook the biryani just before serving for the best flavor and texture.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!