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Mushroom Biryani
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5 from 1 vote

Vegan Mushroom Biryani (Instant Pot)

Instant Pot Mushroom Biryani is a one pot Indian Main Course Rice dish made with Basmati Rice, Mushrooms and spices. Gluten Free, Vegan, Nut free recipe ready under 30 minutes. Serve as weeknight dinner or for entertaining guests with a side of Raita or chopped salad.
Course Main Course
Cuisine Indian, north indian
Keyword Mushroom Biryani
Prep Time 10 minutes
Cook Time 5 minutes
15 minutes
Total Time 30 minutes
Servings 2 people
Author Vidya Narayan

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

  1. 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. 
  2. Adjust spices according to your taste buds and spice tolerance.
  3. Instead of olive oil, you can use any neutral oil like avocado or vegetable oil. If you prefer coconut oil, use the same. 
  4. 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. 
  5. 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.