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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the basmati rice thoroughly and soak it in water for 1 hour.
Wash the mushrooms thoroughly, peel off the outer layer, and cut each mushroom into 6 pieces.
Heat the oil in a pan and sauté the mushrooms until their colour changes and they become slightly soft. Add a little salt and cover the pan with a lid. Cook for approximately 5–10 minutes.
Once the mushrooms are cooked, remove them from the pan and keep them aside.
Heat the ghee in the cooking pot. Add the sliced onions and cook until they turn golden brown.
Remove the browned onions from the pot. Keep about 1/4 of the onions aside for garnishing. Remove the excess ghee, leaving approximately 1 tbsp of ghee in the pot.
Add the remaining onions to the pot along with the ginger-garlic paste, green chili, and whole spices. Slit the green chili in two halves. Cook for about 2 minutes to remove the rawness of the ginger and garlic.
Add more green chilies or increase the amount of garam masala to enhance the spiciness.
Add the coriander powder and garam masala, followed by the cooked mushrooms and soaked rice. Mix gently.
Check the salt. The cooking water should taste slightly salty, as the rice will absorb the salt while cooking.
Add enough water so that the water level is approximately two levels above the rice and gravy mixture. Bring it to a boil.
Once it starts boiling, lower the flame and cook until the rice is almost done. Do not stir the rice while it is cooking.
When the rice is almost cooked, cover the pot with a lid and cook until the rice is completely done.
Garnish with the reserved browned onions and fresh coriander leaves.
Let the biryani rest for a few minutes before serving. Serve hot with curd.
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Wash the mushrooms thoroughly before cooking. You can gently peel off their outer layer.
Wash and soak the basmati rice before cooking. Basmati rice works particularly well for pulao and biryani because it produces long, separate grains.
Do not stir the rice repeatedly while it is cooking, as the grains can break.
Remove the excess ghee after frying the onions. The ghee is mainly required for frying the onions; approximately 1 tbsp of ghee is sufficient for cooking the remaining biryani.
Cook the mushrooms separately before adding them to the rice. This allows them to cook properly and enhances their flavor.
Let the biryani rest for a few minutes after cooking. This helps the rice settle and makes it easier to serve without breaking the grains.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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