Main Course

Vegetable Dishes

One-Pot Mushroom Biryani (Kalan Biryani)Veg

This One-Pot Mushroom Biryani (Kalan Biryani) is a quick, flavorful dish packed with juicy mushrooms and basmati rice. Cooked effortlessly in a pressure cooker, it is perfect for busy weeknights or special weekend meals. The aromatic blend of fresh homemade masala paste, warm whole spices, and tender, thick-sliced mushrooms ensures a delicious, rich, and premium restaurant-style experience right at home. It is simple, clean, and impressive. Serve it steaming hot with a side of cool onion raita!

One-Pot Mushroom Biryani (Kalan Biryani)
Prep:35 min
Cook:15 min
Total:50 min
Serves:2-3
Special Note by chef:
Make sure the mushrooms are fresh and sliced into thick pieces so they retain their texture and don't get mashed up while pressure cooking.
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Ingredients

1 Basmati Rice

400 g Mushrooms

3 no. Onion

3 no. Tomato

2 tsp Water

3 cloves Garlic

1 piece Ginger

2 no. Green Chilli

1 tbsp Grated coconut

2 tbsp Clarified Butter (Ghee)

1 tbsp Oil

1 piece Cinnamon

4 no. Cloves

3 no. Green Cardamoms

1 no. Star Anise

1 no. Bay Leaf

1 tsp Salt

1 tsp Turmeric Powder

1 tsp Coriander Powder

1 as needed Mint Leaves

1 handful Fresh Coriander

1 tbsp Red Chilli Paste

1 cup Water

Instructions

1

Soak the basmati rice in water for about 30 minutes and slice your clean, fresh mushrooms into thick pieces.

2

Grind the masala paste using the chopped garlic, ginger, green chilies, grated coconut, red chili paste, a few mint leaves, coriander leaves, and 2 teaspoons of water until it forms a fine consistency.

3

Heat ghee and oil in a pressure cooker, then toss in all the whole spices.

4

Sauté the finely chopped onions in the cooker until they reach a beautiful golden brown color.

5

Add the ground masala paste to the browned onions and stir-fry the mixture for about two minutes.

6

Mix in the chopped tomatoes and cook the base together for another 2 to 3 minutes.

7

Season with salt, turmeric powder, and coriander powder, then add the thick sliced mushrooms along with a handful of fresh mint and coriander leaves.

8

Transfer the soaked rice into the cooker, mix everything very gently to avoid breaking the grains, and pour in exactly 1 cup of water.

9

Transfer the soaked rice into the cooker, mix everything very gently to avoid breaking the grains, and pour in exactly 1 cup of water.

10

Allow the pressure to settle fully before opening the lid, then gently fluff the perfect mushroom biryani and serve.

Nutrition Facts