How about a restaurant style mushroom Biryani recipe? Made from fresh ingredients, this is one of the best biryani rice dishes I have had in awhile. I was visiting a restaurant and had this vegan biryani, interviewed the chef, and wrote the recipe down. She asked me to keep the name of the restaurant out of this, so I am. This is such a unique recipe for mushroom Biryani. It has a myriad of delicious seasonings and spices. You are going to love it! A biriyani recipe so good it's based off of a secret recipe. Shhh, don't tell!

Restaurant-Style Mushroom Biryani With ‘Homemade Biryani Masala’ [Vegan, Gluten-Free]


Cooking Time




For the Mushroom Biryani:

  • 12 ounces button mushrooms
  • 1 and 1/4 cup basmati rice
  • Cashew nuts, around 15 (optional)
  • Mint leaves-leaves from around 15 sprigs (Not the sleeved mint, look for asian mint leaves)
  • 1 large red onion (sliced lengthwise)
  • 1 heaped teaspoon tomato, (chopped super fine)
  • 1 heaped teaspoon black cumin seeds aka shah jeera/ cumin seeds
  • 1 tablespoon rice bran oil
  • 1 teaspoon Turmeric
  • 2 cups water
  • Below Biryani masala serving
  • Salt, to taste

For Homemade Biryani Masala:

  • 3 cloves
  • Small stick of cinnamon
  • 1 star anise
  • Green and black cardamom pods (take the seeds out and crush in mortar and pestle and add it to the oil along with other ingredients)
  • 1.5 heaped tablespoons coriander seeds
  • 3 dry red chili
  • 3 fresh green chili
  • 2 tablespoons shredded coconut
  • 1-inch piece of ginger
  • 7 massive cloves of garlic
  • Leaves from around 8 sprigs of coriander


To Make the Biryani Masala:

  1. In a tsp of oil, fry each of the spices. Add them one after the other. Add them to a food processor. This will become our curry paste.

To Make the Mushroom Biryani:

  1. Wash rice, drain water and let it stand, start the next step straightaway.
  2. In a pressure cooker/a heavy bottomed pan, heat oil, add cumin seeds, once they start to crackle, add cashews, fry until golden brown.
  3. Time to add onions in, fry until golden brown too (use salt to help you here).
  4. Now, add turmeric & tomato in and fry until it turns mushy. Add mint leaves and fry it until it wilts.
  5. Now, add the ground paste and fry until the raw smell disappears.
  6. Stir in the rice and fry until it is all well coated with the masala.
  7. Now, add required salt and mix everything well.
  8. Add 2 cups of water and if pressure cooking, 3 steam outbursts and 5 minutes on low flame. Else, if you are using a pan, cover and cook until rice is well done (around 20-30 minutes).
  9. Serve with any curry of your choice


Inspired by Malar’s Kitchen


Nutritional Information

Total Calories: 928 | Total Carbs: 181 g | Total Fat: 32 g | Total Protein: 30 g | Total Sodium: 320 g | Total Sugar: 78 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.