Oyster Mushroom Biryani

How to Cook Oyster Mushroom Biryani Recipe? Get the right information and easy steps from Woodberry Natural.


  • 2 cups basmati rice
  • 200 grams oyster mushrooms
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 1 onion, thinly sliced
  • 2 tomatoes, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to spice preference)
  • 1 teaspoon biryani masala powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander and mint leaves for garnish


  • Clean the oyster mushrooms by gently wiping them with a damp cloth or paper towel. Tear them into smaller, bite-sized pieces.
  • Soak basmati rice in water for 30 minutes, then drain.
  • Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden brown.
  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add tomatoes and cook until they turn soft and mushy.
  • Add turmeric powder, red chili powder, biryani masala powder, garam masala, andsalt. Mix well.
  • Add the oyster mushrooms and cook for 5-6 minutes until they are tender.
  • In a separate pot, bring water to a boil and cook the soaked and drained basmati riceuntil 70-80% cooked. Drain the rice.
  • Layer the partially cooked rice over the mushroom masala in the pot. Cover the pot tightly and cook on low heat for 10-15 minutes until the rice is fully cooked and flavours are well absorbed.
  • Garnish with fresh coriander and mint leaves.

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