This fragrant and spicy mushroom biryani is packed with bold Indian flavors, making it the perfect gluten-free and vegetarian meal. It’s layered with spiced mushrooms, basmati rice, and caramelized onions, creating an irresistible one-pot dish!
🌿 Ingredients (Serves 4-6)
For the Rice:
- 2 cups basmati rice (gluten-free, rinsed & soaked for 20 minutes)
- 4 cups water
- 1 bay leaf
- 2 green cardamom pods
- 3-4 cloves
- 1-inch piece cinnamon stick
- 1 teaspoon salt
For the Mushroom Masala:
- 2 tablespoons oil or ghee (dairy-free option: coconut oil)
- 1 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies, chopped (adjust spice level)
- 200g (7 oz) mushrooms, sliced
- 1 tomato, finely chopped
- ½ cup coconut yogurt (dairy-free, optional for richness)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons chopped fresh cilantro & mint leaves
For Layering & Garnish:
- 1 tablespoon lemon juice
- ¼ cup fried onions (optional, for extra flavor)
- 2 tablespoons chopped fresh cilantro & mint leaves
🔥 Instructions
1️⃣ Cook the Basmati Rice
- In a pot, bring 4 cups of water to a boil. Add bay leaf, cardamom, cloves, cinnamon, salt, and basmati rice.
- Cook until 80% done (grains should be firm). Drain and set aside.
2️⃣ Prepare the Mushroom Masala
- Heat oil in a large pan. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste & green chilies, cooking for 1-2 minutes.
- Add mushrooms and cook for 5 minutes until they soften.
- Stir in tomatoes, coconut yogurt (if using), turmeric, chili powder, coriander powder, and salt. Cook for another 5 minutes.
- Finish with garam masala, cilantro, and mint.
3️⃣ Layer the Biryani
- In a heavy-bottomed pot, add half of the mushroom masala as the first layer.
- Spread half of the par-cooked rice over it. Sprinkle with fried onions, cilantro, mint, and lemon juice.
- Repeat the layering process with the remaining mushroom masala and rice.
4️⃣ Dum Cooking (Steaming)
- Cover the pot with a tight lid or seal with foil. Cook on low heat for 15 minutes to let the flavors blend.
5️⃣ Serve & Enjoy
- Gently fluff the biryani and serve warm with coconut yogurt raita or a cucumber salad!
✨ Tips & Variations:
- Add cashews & raisins for extra richness.
- For a spicier version, add an extra green chili.
- Swap mushrooms for paneer (dairy-free option: tofu) for added protein.
Enjoy your gluten-free Masala Mushroom Biryani—rich, aromatic, and absolutely delicious! 🍄🍚✨
