Mushroom Biryani Recipe- Authentic Seeraga Samba Rice & Spice Blend

Last Updated on 3 months by Neha Deshmukh

Mushroom Biryani Recipe: Authentic Seeraga Samba Rice & Spice Blend

Hey everyone! If you’re anything like me, biryani is always a good idea. It’s the kind of dish that feels special enough for a celebration, but easy enough to whip up on a weeknight when you’re craving something comforting and flavorful. Today, I’m sharing my go-to Mushroom Biryani recipe – it’s packed with aromatic spices and uses the wonderfully fragrant Seeraga Samba rice. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any mushroom biryani. It’s a flavour explosion! The combination of whole spices, a rich onion-tomato base, and perfectly cooked Seeraga Samba rice is simply divine. Plus, it’s surprisingly easy to make, even if you’re new to biryani. I first made this for a small family gathering and it was a huge hit – everyone asked for seconds (and the recipe!).

Ingredients

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

• 2 tablespoons oil
• 2 tablespoons ghee
• 3 tablespoons cashewnuts
• 2 cinnamon sticks
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 2 cardamom pods
• 1 small piece mace
• 2 cloves
• 1 star anise
• 1 medium onion, finely sliced (about 2 cups)
• 2 cups sliced onions
• 2 tablespoons ginger garlic paste
• 4 tomatoes, chopped (about 4 pieces)
• 3 green chillies, slit
• 1.5 teaspoon salt (or to taste)
• 0.25 cup chopped coriander leaves
• 0.25 cup chopped mint leaves
• 1 cup Seeraga Samba rice
• 2 cups mushrooms, chopped
• 2 cups hot water

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Seeraga Samba Rice: This tiny-grained rice is a game-changer. It absorbs flavors beautifully and stays separate and fluffy. It’s a South Indian variety, and you can usually find it at Indian grocery stores. If you can’t find it, Basmati rice is a decent substitute, but the texture will be slightly different.
• The Spice Blend: Don’t skimp on the whole spices! Cinnamon, fennel, mace, and star anise create a complex aroma that’s essential to a good biryani. Toasting them lightly really brings out their flavour.
• Ghee: Ghee (clarified butter) adds a richness and depth of flavour that oil just can’t match. It’s traditional in biryani for a reason! But if you prefer, you can use all oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and ghee in a heavy-bottomed pan or Dutch oven over medium heat. Add the cashews, cinnamon sticks, fennel seeds, cumin seeds, cardamom pods, mace, cloves, and star anise. Sauté until the cashews turn golden brown and fragrant – this usually takes about 2-3 minutes.
2. Add the sliced onions and caramelize them on low heat for about 10 minutes. Patience is key here! You want them to be a deep golden brown and sweet.
3. Now, mix in the onion paste and fry until the oil starts to separate from the mixture. Add the ginger-garlic paste and cook until it’s fragrant, about a minute.
4. Stir in the chopped tomatoes, green chillies, and salt. Cook until the tomatoes soften and break down, and the oil surfaces again – around 5-7 minutes.
5. Add the chopped coriander and mint leaves, then the mushrooms. Cover the pan and cook for about 5 minutes, allowing the mushrooms to release their moisture.
6. Drain the soaked rice (if you’ve soaked it for 30 mins – optional, but recommended!) and add it to the mushroom masala. Sauté for 2 minutes, coating the rice well with the spices.
7. Pour in the hot water, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked through and the water is absorbed.
8. Finally, let the biryani rest off the heat for at least 20 minutes before fluffing it gently with a fork. This allows the flavours to meld and the rice to finish steaming.

Expert Tips

• Don’t overcook the rice! It should be just cooked through, with a slight bite to it.
• Use a heavy-bottomed pan: This helps prevent the biryani from sticking and burning.
• Soaking the rice: Soaking the Seeraga Samba rice for 30 minutes before cooking helps it cook more evenly.
• Layering (Optional): For a more traditional biryani, you can layer the rice and mushroom masala instead of mixing them together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil.
• Spice Level Adjustment: Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a dash of Kashmiri chilli powder for colour and mild flavour.
• Regional Variations – Chettinad Style: Add a tablespoon of Chettinad masala powder along with the tomatoes for a spicier, more complex flavour.
• Festival Adaptations – Eid/Diwali: This biryani is perfect for festive occasions! You can garnish it with fried onions and chopped nuts for a more elaborate presentation.

Serving Suggestions

Serve this Mushroom Biryani hot with a side of raita (yogurt dip) and a simple salad. It also pairs well with papadums and a cooling glass of lassi.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Seeraga Samba rice is my top choice, but Basmati rice is a good substitute.
• Can I use a different type of mushroom? Absolutely! Button mushrooms, oyster mushrooms, or shiitake mushrooms all work well.
• How do I adjust the spice level? Reduce or increase the number of green chillies, or add a pinch of red chilli powder.
• What is the purpose of ghee in this recipe? Ghee adds richness, flavour, and a beautiful aroma to the biryani.
• Can this biryani be made in a pressure cooker? Yes, you can! Reduce the amount of water to 1.5 cups and cook for 2 whistles on medium heat. Let the pressure release naturally before opening.

Enjoy making this Mushroom Biryani! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!