Mushroom Biryani is a one pot Indian Main Course Rice dish made with Basmati Rice, Mushrooms and few spices. The recipe is vegan and does not include ghee or yogurt. It also does not contain nuts.
If you love Mushrooms then I highly recommend trying this Vegan Mushroom Biryani made in Instant Pot. It gets done in just 30 minutes, is dairy-free, nut-free and makes an easy weeknight meal for the family.
Who doesn't love a good Biryani? Especially with Instant Pot, this is our go-to meal on weekends. Easy, effortless cooking for relaxing weekends.
Biryani is an ideal choice of Vegetarian Main Course dish for family get-togethers and entertaining guests. It serves a crowd and leftovers taste delicious the next day, under refrigeration.
My Instant Pot Vegetable Biryani recipe has mixed vegetables + yogurt. It also uses ghee or clarified butter for cooking. This time, I wanted to post a Biryani recipe that Vegans could enjoy. This is an ideal vegan main course recipe for those who are lactose intolerant and / or incapable of processing dairy.
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Ingredients
Mushrooms - I have used Button Mushrooms since they are easily available in Indian Supermarkets.
Cremini Mushrooms can also be used for the recipe.
Note - Ensure the mushrooms are sliced thick as pressure cooking will cause the mushrooms to shrink in volume.
Tip - Do not clean mushrooms unless you are ready to cook. For cleaning - use a dry kitchen paper towel to wipe the mud particles from the surface before giving them a quick rinse with water.
Basmati Rice - I use Dawat Brand Basmati Rice. Since we are cooking the rice in IP, I would recommend just 10 to 15 mins of soaking.
Onion + Ginger Garlic Paste - I have used sliced onions and home made ginger garlic paste. Chopped pieces of ginger and garlic do not work well for this recipe.
Spices - The recipe calls for basic spices that you can easily procure from any leading supermarkets or grocery stores, especially the ones that sell Indian spices.
For whole spices I have used Peppercorns, Cloves, bay leaf and cinnamon stick.
Note - I forgot to add the bay leaf while photographing. Please check the recipe card for all details.
I have also used Shaan Biryani Masala for this recipe as it tastes amazing. If you cannot find Biryani Masala, please use Garam Masala Powder. (Read recipe card below for substitutions)
The complete list of ingredients with measurements are provided in the recipe card below.
Since I am very particular about how rice is cooked, IP has made me its number one fan. Every single time I am amazed at the results - separate grains, non-sticky rice and perfectly cooked!
Basmati Rice in Instant Pot (both Brown and White) and Instant Pot Brown Rice (short grain variety) comes out perfectly without any monitoring. We love pairing plain rice with a vegetable curry or dal for weekday lunch.
Instructions to cook Mushroom Biryani In Instant Pot
Step 1 - Switch on the Instant Pot. Press Sauté Mode and once it displays "On" or "Hot", add oil, cumin seeds, whole spices, sliced onions and ginger garlic paste. Sauté for 1 minute.
Note - I missed photographing bay leaf (Ingredient shot) but have included the same in the recipe card below.
Step 2 - Add the sliced mushrooms and sauté for a few seconds. The mushrooms would release some water and shrink in volume.
Step 3 - Add the soaked and drained rice.
Step 4 - Add spices (Biryani Masala, Turmeric Powder and Red chilli powder) along with salt to taste. Switch off saute mode.
Step 5 - Add water (1 cup Basmati Rice : 1 and 1/4th cup of water). At this stage, check salt and adjust.
Step 6 - Pressure Cook on High at 5 minutes. Manually release the pressure and serve with an accompaniment of your choice.
Serving Suggestions / Accompaniments
In Indian Cuisine, Biryani is served with Raita which is a curd or yogurt based dip that contains vegetables or sometimes fruits like pineapple or mango. Raita provides the perfect balance to the warm spices and heat from Biryani.
Please note Raita can be made using Vegan Curd or Yogurt.
Mixed Vegetable Raita - Crowd Favorite and most common choice of raita with any Biryani.
Onion Raita - This raita is served at most Indian restaurants and it makes an ideal accompaniment to pulao, pilaf and biryani recipes.
Pineapple Raita - Perfect balance to the spicy biryani OR
If you love Beets, you can opt for Beetroot Raita
Other than Raita, you can also serve Biryani with chopped salad, papad, green chutney with cilantro and mint along with lime wedges.
Easy Instant Pot Rice Recipes to Try
Instant Pot Chickpeas Pulao (made with Instant Pot Chickpeas)
Instant Pot BisiBeleBath - South Indian One Pot Rice, vegetables and Lentils dish
Ven Pongal (South Indian Rice and Lentil dish)
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Vegan Mushroom Biryani (Instant Pot)
Equipment
- Instant Pot
Ingredients
- 1 cup Basmati Rice white rice used, washed and soaked for 15 mins
- 200 gms Button Mushrooms sliced thick
- 1 tbsp Olive Oil
- ½ tsp Cumin Seeds
- 1 Bay Leaf
- 4-5 Whole Black Peppercorns
- 3 Cloves
- 2 Green Cardamom
- Cinnamon Sticks or Dalchini (1 inch each X 2 nos)
- 1 Onion large, sliced
- 1 tbsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- ½ tsp Red chilli powder can be substituted with paprika
- 1 tbsp Biryani Masala substitute with 2 tsp Garam Masala
- 1 ¼ cup Water
- Salt to taste
- Coriander leaves for garnish
1 cup is 250ml, 1 tbsp 15 ml, 1 tsp 5ml
Instructions
- Switch on the Instant Pot. Press Saute Mode and once it displays "On" or "Hot", add oil, cumin seeds, whole spices (cloves, cardamom, bay leaf, cinnamon, peppercorns), sliced onions and ginger garlic paste. Saute for 1 minute.
- Now add the sliced mushrooms, saute for a couple of seconds. Add the soaked and drained rice.
- Add the spice powders (Biryani Masala, Turmeric Powder and Red chilli powder) and some salt to taste. Mix well and Cancel Saute Mode.
- Pour Water (1 cup Basmati Rice : 1 and 1/4th cup of water). Close the Instant Pot Lid, adjust vent to sealing and Pressure Cook on High at 5 minutes.
- Manually release the pressure, Open the lid and fluff the rice with a fork. Serve warm with an accompaniment of your choice.
Notes
- Leftovers and Storage - Mushroom Biryani can be stored in airtight containers in the refrigerator for a 2-3 days. It can be reheated in a microwave. We have never frozen the biryani yet.
- Adjust spices according to your taste buds and spice tolerance.
- Instead of olive oil, you can use any neutral oil like avocado or vegetable oil. If you prefer coconut oil, use the same.
- Since the recipe is Vegan, I have not included yogurt or ghee in this recipe. In case you wish to add, add the yogurt after sautéing the sliced mushrooms with onion. You can either cook the biryani with ghee or add it just before pressure cooking for the aroma.
- Mint leaves and coriander leaves can be added to the instant pot after water is added to the rice. I prefer garnishing after the biryani is ready.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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