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Instant Pot Mushroom Biryani
5 from 36 votes

Instant Pot Mushroom Biryani

The Instant Pot Mushroom Biryani is a fragrant rice dish combining soaked basmati rice with sautéed spices, cashews, onions, and seasoned mushrooms in a pressure cooker. Yogurt adds creaminess while fresh cilantro and optional mint brighten the dish. Golden browned cashews garnish the final meal. The spices include cumin, cardamom, cinnamon, cloves, and optional black cardamom, delivering warmth and depth. This biryani balances rich mushroom flavor with aromatic rice for an all-in-one savory main dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 334 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 1 1/3 cup white Basmati rice , wash really well and soak for at least 15 minutes
For the spices and onion:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds
  • 2 bay leaf
  • 3 cloves
  • 3 green cardamom pods slightly opened
  • 1 cinnamon stick
  • 1 black cardamom pods slightly opened, optional
  • 3 tablespoons cashews
  • 1 onion thinly sliced or 1 ½ cup thinly sliced red onion, medium
For the mushrooms:
  • 1 tablespoon ginger garlic paste
  • 1/2 teaspoon Turmeric
  • 1 1/2 teaspoon kashmiri chili powder or use paprika
  • 1 1/2 teaspoons garam masala use less or more to preference
  • 3/4 teaspoon salt divided
  • 8-10 ounces mushroom 1/4 inch thick slices or quartered, use white or cremini or a mix, sliced
  • 1 1/2 cups water
  • 1/4 cup cilantro chopped
  • 2 tablespoons mint optional, chopped
  • 1/4 cup Non-Dairy yogurt or use coconut cream or cashew cream
  • For garnish: lemon juice and pepper flakes

Instructions

    Cup of Yum
  1. Wash and soak the rice if you haven’t already, then heat up the instant pot on sauté mode. Add the oil, once the oil is hot add the cumin seeds and cook for a minute or until fragrant. Then add the rest of the whole spices and mix in for a few seconds.
  2. Add the cashews and cook stirring frequently, until the cashews are golden, this can take anywhere from 1-3 minutes. You want the cashews to get golden on most of the edges,
  3. Remove most of the cashews and set aside for garnish.
  4. Add the onion and a good pinch of salt and cook until golden. 4-6 minutes. Stir occasionally and deglaze with 1 to 2 tablespoons of water in between. The water helps in the conduction of heat as well and helps in quicker and even browning.
  5. Once onion is golden remove half of the onion to use as garnish. Then add the ginger garlic paste, ground spices, that’s the Kashmiri chili powder, turmeric, garam masala and add yogurt and mix really well.
  6. Add the mushrooms and 1/2 teaspoon salt and mix really well. Add 2 to 4 tablespoons of water depending on your instant pot. If using a large (8 qt or 10 qt) instant pot then use the 1/4 cup of water.
  7. Close the lid and pressure cook for 9 minutes, once the pressure cooking is done let the pressure release for 5 minutes then quick release.
  8. Open the lid and stir the mushrooms and even them out in the inner pot. Then drain the rice and sprinkle the rice all over the mushrooms, do not mix. Sprinkle 1/4 teaspoons salt all over. (You can also add a cup of cooked chickpeas or beans here to make this into a meal, just put them over the rice and don’t mix)
  9. Add in 1 1/2 cups of water, just drizzle over the rice and do not mix. Add half the cilantro and mint on the rice and close the lid and pressure cook on high for 5 minutes. Once the pressure cooking is done, let the instant pot sit for 7 minutes to naturally release then quick release using a spatula.
  10. Open the lid, add lemon juice and fluff the rice. Remove the inner pot from the instant pot as the bottom plate stays hot and will continue to cook the rice. Once you remove the inner pot or transfer the rice to a serving dish, fluff really well then garnish with cashews, remaining reserved onions, cilantro and mint.
  11. Add some pepper flakes and serve. Serve with raita, yogurt, chutneys, curries or crisped tofu or protein of choice.

Notes

  • Wash and soak basmati rice well before cooking to ensure fluffiness.
  • Adjust garam masala quantity to suit your spice preference.
  • Reserve some toasted cashews and fried onions to garnish the biryani for texture and flavor contrast.
  • For stovetop preparation, cook the mushrooms with spices, then simmer with soaked rice and water covered for 17-19 minutes until done.
  • To make nut-free, omit cashews entirely.
  • No onion and garlic variant suggests substituting zucchini slices and fenugreek leaves.
  • To cook with brown rice, soak for 30 minutes and pressure cook for 17-19 minutes.
  • For oil-free buriyani, dry-toast cumin seeds and use broth instead of oil during sautéing.
  • Drizzle with saffron-infused milk after cooking for added aroma and color, if desired.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 60g (20%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 466mg (19%) Potassium 397mg (8%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 406IU (8%) Vitamin C 6mg (7%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 60g 20%
Protein 9g 18%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 466mg 19%
Potassium 397mg 8%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 406IU 8%
Vitamin C 6mg 7%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.