One-Pot Mushroom Biryani
Mushrooms marinated in curd and biryani masala, cooked with the rice in a single pot — cooker or kadai.
Ingredients · tap to tick off
- Button mushrooms – 400 g, halved
- Thick curd – ½ cup
- Turmeric – ¼ tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Kashmiri chilli powder – 1 tsp
- Basmati/Jeera rice – 1½ cups, washed and soaked for 20 minutes *(if you have time)
Contains, from the ingredient list: Dairy. Always check product labels and swap to suit your needs.
Method
Heat some ghee and oil in a pressure cooker or heavy kadai. Add cardamom, cloves, cinnamon and black pepper and let them become aromatic.
Add sliced onions and fry until translucent. Add 1 tbsp each ginger and garlic paste and cook until the raw smell disappears.
Add the marinated mushrooms along with the marinade. Cook on medium-high heat for 5–7 minutes. The mushrooms will release water, so continue cooking until the masala reduces and thickens slightly.
Add the soaked and drained basmati/jeera rice and gently mix everything together.
For the water, I generally follow a 1 cup rice : 2 cups water ratio. However, mushrooms release a lot of water, so check how much liquid is already present in the masala and reduce the added water accordingly.Add salt if needed.
Pressure cooker: Close the lid and cook for 3–4 whistles on high heat. Switch off and allow the pressure to release naturally before opening.
Kadai/pot: Cover tightly and cook on low-medium heat for 12–15 minutes. Switch off and let it rest covered for another 10 minutes.
Gently fluff the rice and serve hot with raita and salad.
Published 9 Sept 2026 · Antara’s kitchen notes
