Mushroom Paneer Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Mushroom Paneer Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, biryani is comfort food defined. There’s just something magical about those fragrant layers of rice, tender veggies, and perfectly spiced gravy. Today, I’m sharing my go-to Mushroom Paneer Biryani recipe – a delightful twist on the classic that’s surprisingly easy to make at home. I first made this for a small family gathering, and it was a huge hit!

Why You’ll Love This Recipe

This Mushroom Paneer Biryani is a flavour explosion! It’s a fantastic vegetarian option that doesn’t skimp on taste or texture. The earthy mushrooms and soft paneer beautifully complement the aromatic rice and rich gravy. Plus, it’s perfect for special occasions or just a cozy weeknight dinner. It serves 2, but honestly, it never lasts long enough for leftovers in my house!

Ingredients

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

• 1 cup Basmati rice
• ¾ cup Onion, sliced lengthwise
• 1 tsp Ginger garlic paste
• 1 Green chilli (slit)
• ½ cup Tomato puree
• 1 cup Button Mushrooms, halved and cubed
• ¾ cup Paneer cubes
• Fistful Coriander leaves, chopped
• Fistful Mint leaves, chopped
• ¼ cup Thick curd
• To taste Salt
• ¾ – 1 tsp Chilli powder
• ¼ tsp Turmeric powder
• 1 tsp Biryani masala powder
• 1 tsp Coriander powder
• 2 tbsp Oil/Ghee
• 2 Cloves
• 1 inch piece Cinnamon
• 1 Cardamom
• 1 Bay leaf (optional)
• 1 Clove (for rice)
• 1 inch piece Cinnamon (for rice)
• 1 tsp Ghee (for rice)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Basmati Rice: Choosing the Right Grain
Basmati is key for biryani. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually get the Daawat or India Gate brands. About 200g of uncooked rice is perfect for this recipe.

Paneer: Fresh vs. Store-Bought
Fresh paneer is always best! It’s softer and has a milky flavour. But good quality store-bought paneer works in a pinch. Just soak it in warm water for 15-20 minutes to soften it up.

Mushrooms: Varieties and Flavor Profiles
Button mushrooms are classic, but you can experiment! Shiitake or oyster mushrooms add a lovely earthy depth. About 150g of mushrooms is ideal.

Biryani Masala: Regional Variations & Homemade Options
Biryani masala blends vary by region. I love MDH or Everest brand. You can also make your own for a truly authentic flavour! There are tons of recipes online.

Ghee vs. Oil: Impact on Flavor
Ghee adds a richness and aroma that oil can’t match. But if you prefer, you can use vegetable oil or sunflower oil. 30ml of oil/ghee is what we’re aiming for.

Spices: The Heart of Biryani – Cloves, Cinnamon, & Cardamom
Don’t skimp on the spices! They’re what give biryani its signature flavour. Make sure your spices are fresh for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: Soak the basmati rice in water for 20 minutes. This helps it cook evenly and become fluffy. Drain well and set aside.
2. Marinate the Goodness: In a bowl, mix the curd, half the chilli powder, coriander powder, biryani masala, ginger-garlic paste, and salt. Add the mushrooms and paneer, and let it marinate for 15-20 minutes. This is where the flavour really starts to develop!
3. Par-Cook the Rice: Heat ghee in a pan, and sauté the cloves and cinnamon until fragrant. Add the rice, 2 cups of water, and salt. Cook until the rice is about 70% done – it should still have a slight bite. Drain any excess water.
4. Build the Gravy: Heat oil/ghee in a kadai (or a deep pan). Add the cloves, cinnamon, cardamom, and bay leaf. Sauté the onions and green chilli until they turn translucent.
5. Spice it Up: Add the ginger-garlic paste and cook until fragrant. Stir in the tomato puree, turmeric, and the remaining spices. Cook until the gravy thickens.
6. Combine & Cook: Mix in the marinated mushrooms and paneer. Add the coriander and mint leaves. Cook until the mushrooms are partially tender.
7. Layer it On: Layer half the gravy in a pan, top with half the rice. Repeat the layers.
8. Dum Time!: Cover the pan tightly and cook on low heat for 5-6 minutes. This is the “dum” cooking process – it allows the flavours to meld together beautifully.
9. Serve & Enjoy: Gently mix the biryani before serving hot with raita.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving Fluffy Rice
Soaking the rice is crucial! Also, don’t overcook it when par-boiling.

Marinating for Maximum Flavor
The longer you marinate, the better. I sometimes marinate overnight for an extra flavour boost.

Layering Techniques for Perfect Biryani
Make sure the rice and gravy are evenly distributed in layers.

Dum Cooking: The Secret to Authentic Biryani
A tight-fitting lid is essential for dum cooking. You can even seal the lid with dough for extra security!

Avoiding a Soggy Biryani
Don’t add too much water when cooking the rice. And make sure the gravy isn’t too watery.

Variations

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

Vegan Mushroom Paneer Biryani
Substitute the paneer with tofu and use plant-based yogurt for the marinade.

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

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of chilli powder to your liking. For a milder biryani, use ½ tsp. For a spicier kick, go up to 1 ½ tsp.

Festival Adaptations (Eid, Diwali)
Biryani is a staple for festivals! You can add a sprinkle of saffron for a festive touch.

Vegetable Variations (Adding Peas, Carrots, Beans)
Feel free to add other veggies like peas, carrots, or beans to the gravy. My mom always adds a handful of peas!

Serving Suggestions

Biryani is a complete meal in itself, but here are some ideas for accompaniments:

Raita Pairings (Cucumber, Onion, Pineapple)
Cucumber raita is a classic pairing. Onion or pineapple raita also work beautifully.

Side Dish Recommendations (Salad, Mirchi ka Salan)
A simple salad or a spicy Mirchi ka Salan (chilli curry) adds a nice contrast.

Accompaniments (Papad, Pickles)
Papad and pickles are always welcome on the biryani table!

Storage Instructions

Reheating Biryani Without Drying It Out
Add a splash of water or ghee when reheating to prevent it from drying out.

Freezing Biryani for Later
Biryani freezes well! Let it cool completely before freezing in an airtight container.

How Long Does Biryani Stay Fresh?
In the fridge, biryani stays fresh for 2-3 days. In the freezer, it can last for up to 2 months.

FAQs

What type of rice is best for biryani?
Basmati rice is the gold standard!

Can I use frozen mushrooms in this recipe?
Yes, but fresh mushrooms will give you the best flavour and texture.

How can I make the biryani more flavorful?
Use good quality spices, marinate the paneer and mushrooms for longer, and don’t skip the dum cooking process.

What is dum cooking and why is it important?
Dum cooking is a slow cooking technique where the biryani is cooked on low heat with a sealed lid. It allows the flavours to meld together and creates a tender, aromatic dish.

Can I prepare the marinade and gravy ahead of time?
Absolutely! You can prepare both the marinade and gravy a day in advance and store them in the fridge.

Is it possible to make this biryani in an Instant Pot?
Yes, there are many Instant Pot biryani recipes available online.

What can I substitute for paneer if I’m looking for a different protein?
You can use tofu, chicken, or lamb instead of paneer.

Enjoy making this Mushroom Paneer Biryani! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!