Mushroom Biryani Recipe- Authentic Indian Spiced Rice & Kalpasi

Last Updated on 4 months by Neha Deshmukh

Mushroom Biryani Recipe: Authentic Indian Spiced Rice & Kalpasi

Introduction

Biryani. Just the word conjures up images of fragrant rice, tender meat (or veggies!), and a symphony of spices. It’s a dish that’s always been special to me – I remember my grandmother spending hours perfecting her biryani for family gatherings. Today, I’m sharing my take on a classic: Mushroom Biryani! It’s a fantastic way to enjoy all the flavors of biryani, and it’s surprisingly easy to make. Plus, we’re using kalpasi (stone flower) which adds a really unique, authentic touch. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Biryani isn’t just delicious; it’s also:

• Flavorful: A beautiful blend of aromatic spices creates a truly unforgettable taste.
• Easy to Make: Perfect for a weeknight dinner or a special occasion.
• Vegetarian Friendly: A satisfying and hearty meal for everyone.
• Unique: The addition of stone flower (kalpasi) sets it apart from other biryani recipes.

Ingredients

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

• 1 cup basmati rice
• 4 green cardamoms
• 1 inch cinnamon stick
• 6 cloves
• ½ tsp fennel seeds
• ½ tsp black pepper
• 1 small strand mace
• 1 pinch nutmeg
• ½ tsp stone flower (kalpasi)
• 2 tbsp oil or ghee
• 1 bay leaf
• 1 star anise
• ½ tsp shahi jeera or cumin
• 2-3 green cardamoms
• 1 cinnamon (2-inch piece)
• 3-4 cloves
• 1 medium onion (sliced)
• 1-2 green chilies
• 1½ tsp ginger garlic paste
• ¾ – 1 cup chopped tomatoes
• ¾ tsp salt
• ⅛ tsp turmeric
• ½ – ¾ tsp red chili powder
• 2 tbsp mint leaves
• 2 tbsp coriander leaves
• ½ tsp garam masala
• 3 tbsp yogurt or coconut milk
• 2 cups sliced mushrooms

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your biryani turns out perfectly:

• Basmati Rice: Choosing the Right Grain – Look for aged basmati rice. It’s longer, fluffier, and less likely to get sticky. I usually rinse my rice a couple of times until the water runs clear. This removes excess starch.
• Spice Blend: The Heart of Biryani – Cardamom, Cinnamon, Cloves & More – Don’t skimp on the spices! Freshly ground spices make a huge difference. If you don’t have time to grind them yourself, good quality pre-ground spices will work too.
• Stone Flower (Kalpasi): A Unique Regional Flavor – This is a key ingredient for an authentic South Indian biryani. It has a smoky, earthy flavor. You can find it at Indian grocery stores or online. A little goes a long way!
• Oil/Ghee: Traditional Fats for Authentic Taste – Ghee adds a lovely richness, but oil works just fine if you prefer. I often use a mix of both for the best of both worlds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your basmati rice in water while you prep the other ingredients. This helps it cook up nice and fluffy. Drain it well before using.
2. Now, grind those beautiful whole spices – cardamoms, cinnamon, cloves, fennel, pepper, mace, nutmeg, and stone flower – into a fine powder.
3. Heat the oil or ghee in a heavy-bottomed pot. Add the bay leaf, star anise, shahi jeera, cardamoms, cinnamon, and cloves. Let them sizzle for a minute until fragrant.
4. Add the sliced onions and green chilies. Sauté until golden brown – this is where the flavor really starts to build! Then, add the ginger-garlic paste and cook until you can smell that wonderful aroma.
5. Toss in the chopped tomatoes, salt, and turmeric. Cook until the tomatoes soften and break down.
6. Time for the spice magic! Add the red chili powder, mint, coriander, and garam masala. Stir in the yogurt or coconut milk and cook for another minute.
7. Add the sliced mushrooms and sauté for 2-3 minutes. Then, add the drained rice and enough water – usually about 2-2.5 cups – to cover the rice by about an inch. Adjust the water based on your cooking method (stovetop, pressure cooker, etc.).
8. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is fluffy and the water is absorbed. This usually takes about 15-20 minutes on the stovetop.
9. Garnish with fresh coriander leaves and serve hot with raita!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• If you’re using a pressure cooker, reduce the amount of water to about 1.5 cups and cook for 2 whistles.
• For extra flavor, you can add a pinch of saffron soaked in warm milk to the biryani during the last 5 minutes of cooking.

Variations

• Vegan Mushroom Biryani: Simply use coconut milk instead of yogurt.
• Gluten-Free Mushroom Biryani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: My family likes a little heat, but you can adjust the amount of red chili powder to your preference. Start with less and add more if needed.
• Festival Adaptations (e.g., Eid, Diwali): This biryani is perfect for festive occasions! You can add fried onions for extra crunch and garnish with nuts like cashews or almonds.

Serving Suggestions

Mushroom Biryani is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• A simple onion and tomato salad

Storage Instructions

Leftover Mushroom 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 traditional choice. Its long grains and delicate flavor are perfect for biryani.
• Can I use a different type of mushroom? Absolutely! Button mushrooms, shiitake mushrooms, or a mix of different varieties will all work well.
• What is stone flower (kalpasi) and where can I find it? Stone flower is a lichen used in South Indian cooking. It has a unique smoky flavor. You can find it at Indian grocery stores or online.
• Can I make this biryani ahead of time? You can prepare the spice blend and chop the vegetables ahead of time. However, it’s best to cook the biryani just before serving for the best flavor and texture.
• How do I adjust the spice level to my preference? Start with less red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce the heat.
• What is the best way to serve Mushroom Biryani? Serve it hot with raita and a side salad.
• Can I use coconut oil instead of ghee or vegetable oil? Yes, coconut oil will add a lovely flavor! Just be aware that it has a distinct coconut taste.