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Preethi Prasad
Classic Vegetarian Mushroom Dum Biryani
5 from 15 votes
Prep Time 15 mins
Cook Time 1 d 45 mins
Soaking Time 20 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Indian
Servings 4 People


  • Wide Bottom Cooking pan
  • Spatula
  • Deep dish for cooking rice
  • Tava / Tawa


  • 2 Cups Long Grain Basmati Rice
  • 2 Tbsp Ghee
  • 3 Nos Cloves
  • 1 Tbsp Finely Chopped Mint Leaves
  • 1/2 Tbsp Finely Chopped Fresh Coriander
  • Salt to Taste

For the Mushroom Masala

  • 1 Tbsp Ghee
  • 2 Tbsp Oil
  • 2 Nos Bay Leaf
  • 6 Nos Green Cardamom
  • 4 Nos Cloves
  • 2 Nos Star Anise
  • 1 Inch Cinnamon
  • 3 Nos Black Cardamom
  • 4 Nos Mace
  • 1 Tsp Jeera
  • 1/2 Tsp Shahi Jeera
  • 2 Tbsp Fresh Ginger Garlic Paste
  • 3 Nos Green Chillis Slit
  • 1/2 Cup Finely Chopped Mint Leaves (Keep some for Garnish)
  • 1/2 Cup Finely Chopped Fresh Coriander (Keep some for Garnish)
  • 3 Nos Medium Sized Onions Sliced
  • 1/2 Tsp Turmeric Powder
  • 1.5 Tsp Kasmiri Chilli Powder
  • 1 Tsp Garam Masala
  • 5 Tbsp Thick Yogurt whisked
  • 1 Cup Button Mushrooms
  • 8 Strands Saffron soaked in 1 Tbsp milk
  • Salt to taste

For Garnish

  • 1/2 Cup Fried Onions
  • 10 Nos Roasted Cashews
  • 1 Tsp Finely Chopped Fresh Coriander

For Dum

  • Dough to seal the pan


  • Wash and Soak Basmati rice for about 20 minutes .
  • Add ghee in a wide bottom pan.
  • Add cloves and roast for few seconds.
  • Now drain and add Soaked rice , mint leaves and fresh coriander , salt and cook it untill it is 75% done.
  • Turn off the heat and keep it aside

For Mushroom Masala

  • Heat Oil and Ghee in a wide bottom Pan.
  • Add Bay Leaf , Green Cardamom, cloves, star anise , cinnamon , black cardamom , mace ,jeera, Shahi Jeera and saute for a few seconds.
  • Now add sliced onions , slit green chillies and fry them untill the onions are nicely browned.
  • Now add fresh ginger garlic paste and cook for 3 minutes untill the raw smell is gone.
  • Add salt ,turmeric powder , kashmiri chilli powder and garam masala and fry for about 2 minutes.Ensure the masala does not burn.
  • Now add mushrooms and cook untill they are nice and soft.
  • Now add the whisked Thick yogurt and mix all the ingredients.
  • Let it simmer for 2 minutes
  • Turn off the heat .
  • Drain the partially cooked rice and layer it on top of the mushroom masala. Pat it well.
  • Place a Tava on stove.
  • Place the Pan with rice and mushroom masala on the tava.
  • Garnish with fresh coriander , fresh mint leaves , fried onions and roasted cashews.
  • Pour the saffron soaked milk evenly on top. Add the remaining ghee on all the sides
  • Cover it with an airtight lid.
  • Seal the lid with the dough so that the it is completely air tight and flavor remains intact.
  • Now turn on the heat and cook on very low flame for about 30 minutes.
  • Turn off the heat once done. Allow it to cool for 10 minutes.
  • Serve with Any raita of your choice.


  1. To get nice fluffy rice soak it for about 20 mins before cooking.
  2. Add Kewra essence in case like the flavor
  3. Always cook in ghee for delicious biryani
  4. Button mushrooms are perfect for biryani
  5. I always have fried onions in stock .You can always make it in advance ans tore it in an air tight container.