Woodberry Recipes

Portobello Mushroom Biryani

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


  • 4 large portobello mushroom caps
  • 2 cups basmati rice
  • 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
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro and mint leaves for garnish


  • Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and cut them into bite-sized pieces.
  • Soak basmati rice in water for 30 minutes, then drain.
  • Heat oil in a large pan 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, garam masala, and salt. Mix well.
  • Add the portobello 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 rice until 70-80% cooked. Drain the rice.
  • Layer the partially cooked rice over the mushroom masala in the pot. Cover the pottightly and cook on low heat for 10-15 minutes until the rice is fully cooked andflavoursare well absorbed.
  • Garnish with fresh coriander and mint leaves.
  • Serve hot, gently mixing the rice and mushroom masala before serving.

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