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# Mushroom Biriyani Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 45 min |
| **Soaking Time** | 30 min |
| **Total time** | 1 hr 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 573 kcal |
| Carbohydrates | 89 g |
| Protein | 13 g |
| Fat | 19 g |
| Saturated fat | 7 g |
| Cholesterol | 22 mg |
| Sodium | 1363 mg |
| Potassium | 708 mg |
| Fiber | 5 g |
| Sugar | 5 g |
| Vitamin A | 1136 IU |
| Vitamin C | 66 mg |
| Calcium | 144 mg |
| Iron | 4 mg |
## About
It is a simple rice-based biryani recipe prepared with a combination of basmati rice and juicy fresh mushroom slices. **Mushroom Biriyani** is a popular South Indian rice-based meal known for its striking similarities with meat-based biryani. Therefore, it is served as a meat alternative in many local or big restaurant chains during the meat-fasting season. Typically vegetarian biriyani recipes are loaded with several veggie combinations. But the **Kalan Dum Biriyani** is made with just one hero ingredient.
There are many different types of **Kalan Dum Biriyani** with the traditional combination is just Mushrooms and basmati rice. The variations mainly differ with the type of masala used with it. Most commonly, the dum biriyani masala is used, but it can also be done with freshly ground herb masala. In addition, the addition of veggies can vary and it can take simple and premium vegetables with it. Also, it can be prepared with other protein combinations like paneer, chicken, and mutton.
## Ingredients
* 2 tbsp ghee
* 2 tbsp oil
* 1 tsp cumin
* 1 bay leaf
* 1 star anise
* 1 javetri
* ½ tsp pepper
* 4 pods cardamom
* 1 onion *(sliced)*
* 2 chilli *(slit)*
* 4 clove garlic *(crushed)*
* 1 tsp ginger paste
* 200 grams mushroom *(chopped)*
* 1 tomato *(chopped)*
* 3 tbsp peas
* 4 tbsp mint *(chopped)*
* 4 tbsp coriander *(chopped)*
* ½ tsp turmeric
* ½ tsp chilli powder
* 2 tsp biryani masala
* ¾ tbsp salt
* ¼ cup curd
* 2 cup basmati rice *(soaked 30 minutes)*
* 2 tbsp fried onion
* 2 tbsp mint *(chopped)*
* 2 tbsp coriander *(chopped)*
* 2 tbsp kesar milk
* 4 cup water *(hot)*
* 1 tsp ghee
* 2 tsp lemon juice
## Instructions
1. Firstly, in a large kadai heat 2 tbsp ghee, 2 tbsp oil and saute spices. ( I have added 1 tsp cumin, 1 bay leaf, 1 star anise, 1 javetri, ½ tsp pepper and 4 pods cardamom)
2. Add 1 onion, 2 chilli, 4 clove garlic, 1 tsp ginger paste and saute until the onions turn golden brown.
3. Further, add 200 grams of mushroom and saute until the mushrooms shrink slightly.
4. Also add 1 tomato, 3 tbsp peas and saute well.
5. Now add 2 tbsp mint, 2 tbsp coriander and saute until it turns aromatic.
6. Keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder, 2 tsp biryani masala and ¾ tbsp salt. Saute until the spices turn aromatic.
7. Furthermore, add ¼ cup curd and saute on low flame until the oil separates.
8. Once the oil separates, spread the masala uniformly over the kadai.
9. Top with soaked 2 cup basmati rice and spread uniformly.
10. Further top with 2 tbsp fried onion, 2 tbsp mint, 2 tbsp coriander, 2 tbsp kesar milk, 1 tsp biryani masala.
11. Pour in 4 cup of hot water from the sides without disturbing the layers.
12. Pour in 1 tsp ghee, 2 tsp lemon juice and bring the water to a boil.
13. Once the water comes to a boil, cover and simmer for 20 minutes or until the rice is cooked well.
14. Finally, enjoy the Mushroom Biryani Recipe with raita.
## Step-by-step
Firstly, in a large kadai heat 2 tbsp ghee, 2 tbsp oil and saute spices. ( I have added 1 tsp cumin, 1 bay leaf, 1 star anise, 1 javetri, ½ tsp pepper and 4 pods cardamom)
Add 1 onion, 2 chilli, 4 clove garlic, 1 tsp ginger paste and saute until the onions turn golden brown.
Further, add 200 grams of mushroom and saute until the mushrooms shrink slightly.
Also add 1 tomato, 3 tbsp peas and saute well.
Now add 2 tbsp mint, 2 tbsp coriander and saute until it turns aromatic.
Keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder, 2 tsp biryani masala and ¾ tbsp salt. Saute until the spices turn aromatic.
Furthermore, add ¼ cup curd and saute on low flame until the oil separates.
Once the oil separates, spread the masala uniformly over the kadai.
Top with soaked 2 cup basmati rice and spread uniformly.
Further top with 2 tbsp fried onion, 2 tbsp mint, 2 tbsp coriander, 2 tbsp kesar milk, 1 tsp biryani masala.
Pour in 4 cup of hot water from the sides without disturbing the layers.
Pour in 1 tsp ghee, 2 tsp lemon juice and bring the water to a boil. Once the water comes to a boil, cover and simmer for 20 minutes or until the rice is cooked well.
Finally, enjoy the **Mushroom Biryani Recipe** with raita.
## Video
## Notes
* Firstly, you can add vegetables along with mushrooms to make it mix veg biryani recipe.
* Also, if the mushrooms are big in size, cut them into small pieces. If they are small, then you can add them whole.
* Additionally, you can prepare it in dum style for better flavours.
* Finally, **Mushroom Biryani Recipe** tastes great when prepared spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mushroom-biriyani-recipe-kalan-biriyani/](https://hebbarskitchen.com/mushroom-biriyani-recipe-kalan-biriyani/)
