The mushroom biryani recipe is a flavour of fragrance spices and an earthy taste of mushrooms within a famous and delectable Indian rice-based preparation. Contrary to most meat-based versions, this vegetable biryani is rich, savoury, and satisfying. The mushroom biryani recipe begins with cooking basmati rice with long grains and aromatic quality with a marvellous and traditional long grain aromatic smell. The recipes are great for mushrooms, so the star of this recipe will be cooked along with onions, ginger, garlic, and green chillies. Adding spices such as cinnamon, cloves, bay leaves, turmeric, garam masala, and coriander powder would give a warm flavour to the dish. The mushroom's meaty texture soaks up spices with richness to the dish. Some even add yoghurt or coconut milk to give a richer taste and add fresh herbs like mint and cilantro to add liveliness to the dish. They were layered together on low heat, known as "dum," so the flavour could develop fully and merge. Sometimes, saffron-infused milk was poured on top to give it a luxurious touch in terms of colour. The dish was aromatic yet full of flavour; it thus equalled a perfectly balanced mix of spices and textures. Mushroom biryani should be served with a raita, a cooling yoghurt dish, and perhaps a salad for freshness.

• 250 gms basmati rice
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 bay leaves
• 3 cloves
• 2 green cardamoms
• 1 inch cinnamon stick
• 1 onion
• 200 gms mushrooms
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp biryani masala
• For garnish coriander leaves

• To prepare the recipe for mushroom biryani, start by rinsing 250 gms of basmati rice in cold water until the water runs clear to reduce the excess starch. Soaking rice in water for 30 minutes helps the grains to be soft and cook fluffy and long.
• After soaking, drain all the water and keep it aside.
• Heat 2 Tbsp of ghee in a heavy-bottomed pan over medium heat. Once hot, add 1 Tsp cumin seeds, two bay leaves, three cloves, two green cardamoms, and 1-inch cinnamon stick. Let the whole spices saut for about a minute until they release their aroma into the oil and infuse its flavours.
• Add one chopped onion into the pan and saut until golden brown. Stir frequently so that it will be evenly cooked. When the onions turn golden and caramelised, add 200 gmsof sliced mushrooms.
• You will cook those mushrooms for 5-6 minutes till their moisture is released. Mushrooms will become tender by shrinking while they are being cooked.
• Once the mushrooms are soft, put 1 Tsp ginger-garlic paste, and cook for two more minutes when the paste blends with the mixture.
• Now add the turmeric powder, red chilli powder, biryani masala, and salt to taste.
• Now mix all the spices well with mushrooms so that they coat all the mushrooms, and cook for 2-3 minutes till spice flavours meld into the dish.
• Once mushroom masala is ready, you can add the soaked and drained rice, blending all the spices into the rice nicely without breaking grains.
• Add 500 ml of water to the pan and let it boil. Boil, then reduce the heat to a low level, cover the pan with a tight-fitting lid, and let simmer for 15-20 minutes until the rice has absorbed all the water. You don't want to remove the lid too often so that the steam stays inside and cooks it evenly.
• Once the rice is done and fluffy, turn off the heat and let the biryani rest for a few minutes before serving. The top layer will puff up slightly. Use a fork to fluff the rice so that the grains separate before bringing the dish to the table.
• Sprinkle the mushroom biryani with fresh coriander leaves and fried onions. Serve hot. Pair it with a cooling raita or a fresh salad and enjoy it hot.