Mushroom Biryani Recipe- Authentic Indian Kadai Style with Spices

Last Updated on 2 months by Neha Deshmukh

Mushroom Biryani Recipe – Authentic Indian Kadai Style with Spices

Introduction

Oh, biryani! Is there anything more comforting and celebratory? This Mushroom Biryani is a family favourite, and honestly, it’s the one I get requests for all the time. I first made this in my tiny student kitchen, trying to recreate the flavours of home, and it’s been evolving (and improving!) ever since. It’s a proper Kadai Biryani, meaning we’re building the flavours directly in a large, heavy-bottomed kadai – which gives it that beautiful, slightly charred, and incredibly aromatic taste. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just a biryani recipe; it’s a flavour explosion! Here’s why you’ll adore it:

• Authentic Flavours: We’re using a blend of whole spices and a generous hand with the biryani masala to create a truly authentic Indian taste.
• Easy to Follow: Despite the impressive flavour, this recipe is surprisingly straightforward – perfect for a weeknight treat or a special occasion.
• Mushroom Magic: Earthy mushrooms soak up all those wonderful spices, making each bite incredibly satisfying.
• Kadai Style: Cooking in a kadai gives the biryani a unique smoky flavour you just can’t get anywhere else.

Ingredients

Here’s what you’ll need to create this delicious Mushroom Biryani:

• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 star anise
• 1 javetri (mace)
• 0.5 tsp black pepper
• 4 cardamom pods
• 1 medium onion, sliced
• 2 green chillies, slit
• 4 garlic cloves, crushed
• 1 tsp ginger paste
• 200 grams mushrooms, chopped
• 1 medium tomato, chopped
• 3 tbsp peas
• 4 tbsp chopped mint
• 4 tbsp chopped coriander
• 0.5 tsp turmeric powder
• 0.5 tsp chilli powder
• 2 tsp biryani masala
• 0.75 tbsp salt
• 0.25 cup curd (plain yogurt)
• 2 cups basmati rice, soaked for 30 minutes
• 2 tbsp fried onions
• 2 tbsp kesar milk (saffron milk)
• 4 cups hot water
• 1 tsp ghee
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few tips to make this biryani truly shine:

• Javetri & Star Anise: These spices might seem a little fancy, but they add a beautiful depth of flavour. Javetri (mace) has a warm, slightly floral aroma. You can find it at most Indian grocery stores.
• Basmati Rice: Use good quality aged basmati rice. It should be long-grained and fragrant. Soaking the rice is crucial – it helps it cook evenly and stay fluffy.
• Ghee vs. Oil: I love the combination of ghee and oil. Ghee adds richness and flavour, while oil prevents the ghee from burning. You can use all ghee if you prefer!
• Regional Variations: Biryani is a dish with countless regional variations. Some versions use potatoes, others add dried fruits. Feel free to experiment! This recipe is a base – make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp ghee and 2 tbsp oil in a large kadai (or a heavy-bottomed pot) over medium heat.
2. Add 1 tsp cumin seeds, 1 bay leaf, 1 star anise, 1 javetri, 0.5 tsp pepper, and 4 cardamom pods. Sauté until fragrant – about 30 seconds. You’ll know it’s ready when the spices start to sizzle and release their aroma.
3. Add 1 sliced onion, 2 slit green chillies, 4 crushed garlic cloves, and 1 tsp ginger paste. Sauté until the onions turn golden brown and beautifully caramelized – this takes patience, but it’s worth it!
4. Add 200 grams chopped mushrooms and cook until they shrink slightly and release their moisture.
5. Mix in 1 chopped tomato, 3 tbsp peas, 4 tbsp chopped mint, and 4 tbsp chopped coriander. Sauté until fragrant, about 2-3 minutes.
6. Reduce the flame to low. Add 0.5 tsp turmeric powder, 0.5 tsp chilli powder, 2 tsp biryani masala, and 0.75 tbsp salt. Stir well until the spices release their aroma – be careful not to burn them!
7. Add 0.25 cup curd and cook on low flame until the oil separates from the masala. This is a key step – it creates a rich and creamy base for the biryani.
8. Spread the masala evenly in the kadai. Gently layer the 2 cups soaked basmati rice on top.
9. Garnish with 2 tbsp fried onions, 2 tbsp kesar milk, and the remaining biryani masala.
10. Pour 4 cups of hot water along the sides of the kadai. Add 1 tsp ghee and 2 tsp lemon juice. Bring to a boil.
11. Cover the kadai tightly and simmer for 20 minutes on low heat, until the rice is fully cooked and the water is absorbed. Resist the urge to peek!
12. Fluff the biryani gently with a fork and serve hot with raita.

Expert Tips

• Don’t Overcook the Rice: The rice should be cooked through but still have a slight bite.
• Low and Slow: Simmering on low heat is key to preventing the biryani from sticking and ensuring the flavours meld together.
• Kadai is Key: If you don’t have a kadai, a heavy-bottomed pot will work, but the kadai really does make a difference.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute ghee with vegetable oil and curd with plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder biryani, reduce the chilli powder to ¼ tsp. For a spicier kick, add another ¼ tsp or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Festival Adaptations: This biryani is perfect for Eid or Diwali celebrations. You can add a handful of chopped nuts (cashews, almonds) for extra richness.

Serving Suggestions

This Mushroom Biryani is a complete meal on its own, but here are a few ideas for serving:

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Salad: A simple onion and tomato salad adds freshness.
• Pickle: A tangy Indian pickle provides a delightful contrast.

Storage Instructions

Leftover biryani? Yes, please!

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for biryani? Basmati rice is the gold standard. Its long grains and fragrant aroma make it perfect for biryani.
• Can I make this biryani in a pressure cooker? Yes, you can! Reduce the water to 3 cups and cook for 2 whistles on medium heat.
• How do I prevent the biryani from sticking to the bottom of the kadai? Use a heavy-bottomed kadai, keep the heat on low, and don’t stir too much once the rice is layered.
• What is Javetri and where can I find it? Javetri is mace, a spice made from the outer covering of the nutmeg seed. You can find it at most Indian grocery stores.
• Can I add other vegetables to this mushroom biryani? Absolutely! Potatoes, carrots, and beans are all great additions. Just add them along with the mushrooms.