22/07/2025
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Hyderabadi-style Mushroom Biryani recipe that’s flavorful, healthy, and suitable for all age groups. It’s less spicy and rich in aroma — perfect for family dinners.
🍄 Hyderabadi Mushroom Biryani (Serves 3–4)
🛒 Ingredients
For the Rice
• 1.5 cups Basmati rice (long grain)
• 6–8 cups water
• 1 bay leaf
• 2 green cardamoms
• 1-inch cinnamon stick
• 4 cloves
• ½ tsp salt
• 1 tsp ghee (optional)
For the Mushroom Gravy
• 200–250g button mushrooms (cleaned & halved)
• 2 medium onions (thinly sliced)
• 1 medium tomato (chopped)
• 1 tbsp ginger garlic paste
• ½ cup curd (thick yogurt)
• 1–2 green chilies (slit)
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander leaves (chopped)
• Fresh mint leaves (a handful)
For Assembling (Dum)
• A few strands of saffron (optional)
• 3 tbsp warm milk
• 1 tbsp ghee or butter
• Fried onions for garnish (optional)
• Dough for sealing the lid (optional for authentic dum)
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👨🍳 Step-by-Step Cooking Method
1. Prep the Rice
1. Rinse basmati rice 2–3 times and soak for 30 minutes.
2. In a pot, boil water with salt, whole spices, and a little ghee.
3. Add rice and cook until 80% done (grain should break with a slight bite).
4. Drain and set aside.
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2. Make the Mushroom Masala
1. Heat oil or ghee in a pan, add sliced onions and sauté till golden brown.
2. Add ginger garlic paste and sauté till raw smell disappears.
3. Add tomatoes and cook till soft.
4. Mix in turmeric, chili powder, coriander powder, and salt.
5. Add the mushrooms and cook on medium heat till they shrink slightly.
6. Add whisked curd, mint, and coriander leaves. Cook till oil starts separating.
7. Sprinkle garam masala. Cook for another 2 mins. Turn off the heat.
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3. Layer the Biryani (Dum Method)
1. In a heavy-bottomed pot or biryani handi, spread a layer of mushroom masala.
2. Add a layer of cooked rice over it.
3. Drizzle saffron milk, ghee, and garnish with fried onions, mint, and coriander.
4. Repeat layers if needed. End with rice on top.
5. Cover with a tight lid (or seal with dough).
6. Place on low flame for 15–20 minutes (or use a tawa underneath to prevent burning).
7. Rest it for 5–10 minutes before opening.
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🍽️ Serving Suggestions
• Serve with raita (curd + cucumber/onion) and papad.
• Optional: A spoon of lemon juice before eating enhances flavor.
