Mushroom Veg Biriyani

Mushroom Veg Biriyani

Mushroom Veg Biriyani

The main coarse of Yesterdays lunch was this Mushroom Veg Biriyani. The main critic my husband gave 85 on 100 for this which is a great score from him according to me. The combo for this was Chilly Chicken and please check that too.


Biriyani Rice (Jeeraga Samba)- 250 g
Mushrrom- 200g
Ginger Garlic Paste-2 tbsp
Carrot- 1
Beans- 20
Cardamom- 2
Cinnamon- 1 inch
Khus Khus- 1 tsp
Salt as per taste
Chilly Powder- 1 tbsp
Garam Masala- 1 tbsp
Coriander Powder- 2 tbsp
Curd- 250 ml
Tomato- 4 (ripe)
Oil- 100 ml


Mushroom Veg Biriyani

Mushroom Veg Biriyani

Mushroom Veg Biriyani
  • Grind curd and tomatoes together to make a smooth paste.
  • Chop onions, carrot, beans and Mushroom.
  • Heat oil in a pressure cooker.
  • Add cinnamon, clove, cardamom and khus khus (poppy seeds).
  • Add ginger garlic paste and fry well.
  • Add onion, salt and fry till onion turns golden brown.
  • Add chilly powder, garam masala and coriander powder.
  • Add mushrooms, carrot, beans and toss them well.
  • NOW measure the ground paste in a cup and add it completely (for me it was 2 glasses)
  • Measure rice in the same cup (for me it was 2 glasses of rice).
  • Add this 2 glasses of tomato curd paste to the cooker.
  • Add  2 glasses of water.
  • Add washed rice and check salt and adjust now.
  • Close the pressure cooker and cook for 15 minutes.
  • Let the pressure come down open and stir gently.
  • Serve hot with Chilly Chicken and Salad.
Mushroom Veg Biriyani

Points to be Noted:
  • Instead of jeeraga samba rice, use basmathi rice.
  • Do not soak rice prior to cooking.
  • Measurement to cook this rice is 1 cup rice 2 cups of water (liquid).
  • If your not confident of rice sticking, then dry roast rice with 1 tbsp ghee for 3 minutes and then cook, rice wont stick.
  • Cut mushroom as thick slices.


  1. Lovely dear, I made this yesterday same pinch...

    1. Aww.. Same Pinch.. Thanks Priya

  2. very nice step by step picture,Happy to follow you...visit me when time permits.
    Simply Delicious


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