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Oyster Mushroom Biriyani


  • 2 cups basmati rice

  • 4 cups water

  • 200 gram oyster mushrooms, cleaned with a cloth and sliced

  • 1 onion, finely chopped

  • 2 tomatoes, finely chopped

  • 2 green chilies, chopped

  • 2 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • Salt, to taste

  • 1/4 cup vegetable oil

  • 1/4 cup chopped fresh cilantro leaves, for garnish

  • 1/4 cup fried onions, for garnish


  • Rinse the rice well and soak it in water for 30 minutes. Drain and set aside.

  • In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.

  • Add chopped onion, green chilies, garlic, and ginger. Saute until onions turn golden brown.

  • Add sliced oyster mushrooms and mix well. Cook for 5-7 minutes until the mushrooms are tender and cooked through.

  • Add chopped tomatoes, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.

  • Add the soaked rice and water. Mix well and bring to a boil.

  • Reduce the heat to low, cover the pot with a tight-fitting lid and let it cook for 15-20 minutes or until the rice is fully cooked.

  • Once the biryani is cooked, remove from heat and let it rest for 10-15 minutes.

  • Garnish with chopped cilantro leaves and fried onions. Serve hot with raita or plain yogurt.

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