Cook With Manali's Mushroom Biryani

Mushroom Biryani made in the Instant Pot! Fragrant basmati rice cooked with spices, mushrooms, fresh herbs makes this a wonderfully spiced dish. Vegan & gluten-free.

Course Main Course
Cuisine Indian
Keyword mushroom biryani
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Calories: 459 kcal
Author: Manali
5 from 2 votes


  • 1 cup basmati rice, 200 grams, soaked for 20 minutes in 2 cups water and then drained
  • 2 tablespoons oil, 30 ml, I used avocado oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 4 whole green cardamom
  • 3 whole cloves
  • 5-6 black peppercorns
  • 1 teaspoon shahi jeera (black cumin seeds), or use regular cumin seeds
  • 1 medium red onion, sliced thin
  • 1 green chili, sliced, or add more to taste
  • 12-15 whole cashews
  • 2 teaspoons ginger-garlic paste
  • 8-10 oz white mushrooms, sliced thick
  • 1/2 cup coconut milk, 4 oz
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt, or to taste
  • 1 cup water, 8 oz
  • 1/2 teaspoon rose water, optional


  1. Before you start, rinse the basmati rice until water turns clear. Then soak it in 2 cups water for 20 minutes and then drain the water using a colander and set it aside.

    I usually let it soak for 10 minutes and then start with the process of making the biryani. By the time, it's time to add the rice, it has already been soaked for 20 minutes.

  2. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the whole spices- bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and shahi jeera.

    Saute for few seconds until the spices are fragrant.

  3. Then add the sliced onion, green chili and cashews. Cook for around 3 minutes until the onions are soft and light brown and cashews are lightly browned too. Then add in the ginger-garlic paste and cook for 1 minute.

  4. 4- Add in the mushrooms and cook them for 1 to 2 minutes. Remember to slice them thick. You can add more mushrooms if you want here.

  5. Then add in the coconut milk and stir. Once you add the milk, use your spatula to scrape the bottom and de-glaze the pot. Since you sautéed  the onion, there will be brown bits at the bottom and you want to get rid of it else the pot won't come to pressure.

  6. Add the chopped cilantro and mint. Then add the garam masala, smoked paprika and salt.

  7. Add the rinsed and drained rice and toss to combine with the rest of the ingredients.

  8. Add water, don't stir, most of the rice should be under water.

    Then add the rose water (if using) on top.

  9. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.

  10. Open the lid and fluff the rice with a fork. Serve Mushroom Biryani with a side of yogurt or raita.

Stove-top Instructions

  1. Start with rinsing and then soaking the rice for 20 minutes. Drain water and set it aside. Heat a heavy bottom pan on medium heat. Once it's hot, add the oil and then the whole spices.

  2. After that follow all the steps as mentioned above for the Instant Pot recipe. After adding the rice and water (you might need extra 1/4 cup for stove-top, so total water would be 10 oz in that case), stir and close the pot with a lid. Cook on medium heat for 10 to 15 minutes or until the rice is cooked through. Remove lid and fluff the rice with a fork.

Recipe Notes

  1. You may use plain whole milk yogurt in place of coconut milk here. The recipe won't be vegan then.
  2. If you really love mushrooms and want a biryani packed with them, double the quantity of mushrooms. I have used 8 oz here, you can easily double it.
  3. If you want to make this biryani spicy- add more green chilies or add 1/4 to 1/2 teaspoon of red chili powder (depending on how much heat you like).
  4. If you make this in a 8qt, do add the extra 1/4 cup of water. Total water then would be 10 oz. 
Nutrition Facts
Mushroom Biryani
Amount Per Serving
Calories 459 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Sodium 657mg29%
Potassium 533mg15%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 4g4%
Protein 9g18%
Vitamin A 415IU8%
Vitamin C 8.3mg10%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.