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    Home » Recipes » Mushroom Biryani with Green Lentils

    Mushroom Biryani with Green Lentils

    Feb 28, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 6 Comments

    41 shares
    Jump to Recipe >
    Homemade Mushroom Biryani Rice Pin

    If you like your fungi along with a forkful of spiced rice, this mushroom biryani is going to tick a lot of boxes.

    Vegan, gluten-free, and nut-free, it features meaty shrooms and a delicious combination of flavours for a one-pot meal that's ready in just over 30 minutes.

    Homemade Mushroom Biryani

    There's a great mix of aromatics and spices going on here, and I'd certainly encourage you to get your hands on the ingredients if possible. That being said, you could substitute all the whole spices for an equivalent amount of ground cumin (which tends to be more readily available).

    If you're interested in more vegan rice dishes, see these recipes for chickpea biryani, homemade pilau rice, vegan jambalaya, and smoked tofu risotto.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Mushrooms 🍄
    • Spices 🌶️
    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳
    Mushroom Biryani Recipe

    Which mushrooms are best?

    I've gone with flat cap mushrooms (fitting for a recipe written in Yorkshire) that have been cut into bite-sized pieces. Also known as 'large flat' mushrooms and very similar to the portobello variety, they have a good flavour and meaty texture that goes nicely with the spiced rice.

    Of course, you could use any mushrooms you like or have to hand. If you've got a mix, try adding some to the biryani and frying off the others separately to finish the dish when serving.

    For more recipes involving flat cap (or portobello) mushrooms, try this vegan haggis, vegan goulash, mushroom stroganoff, and vegan cream of mushroom soup.

    Fresh Flat Cap Mushrooms on Table

    Which spices are involved?

    This mushroom biryani varies slightly from my chickpea biryani in that it uses smoked paprika and nigella seeds (a.k.a. black onion seeds / kalonji / nigella sativa – the little black seeds you often find in naan bread). It's a great combo that I was very happy with when playing around with the recipe.

    Beyond those, both recipes feature the same cumin seeds, fennel seeds, turmeric, and garam masala, not to mention fresh garlic, ginger, and chilli.

    Spices and Aromatics for Fungi Biryani Recipe

    Is mushroom biryani healthy?

    This mushroom biryani works out at 461 kcal per serving, with plenty of healthy nutrients including vitamins, iron, fibre, and protein. In one serving of this recipe, you'll find:

    • Protein: 13 g (26% of RDA)
    • Fibre: 8 g (33% of RDA)
    • Vitamin C: 20 mg (24% of RDA)
    • Iron: 4 mg (22% of RDA)

    Amounts based on a third-party nutrition calculator.

    What you'll need

    To make this delicious one-pot recipe, you'll need:

    • Meaty mushrooms as the star ingredient
    • Basmati rice for its nutty flavour
    • Green lentils for additional plant-based protein
    • Aromatics and spices (see section above for more info)
    List of Ingredients to Make Mushroom Biryani with Lentils

    How to make mushroom biryani

    Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat. Add the chopped onion, sprinkle with a pinch of salt, and cook for 4-5 minutes or until starting to soften.

    Recipe Process Shot – Onions Frying

    Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.

    Recipe Process Shot – Mushrooms Frying

    Once soft, add the garlic, ginger, and chilli.

    Recipe Process Shot – Adding Aromatics

    Cook for another couple of minutes to soften.

    Recipe Process Shot – Aromatics Frying

    Add another tablespoon of oil then add the cumin seeds, fennel seeds, nigella seeds, garam masala, ground turmeric, and smoked paprika.

    Recipe Process Shot – Adding Spices

    Mix well and cook for a minute or so until aromatic.

    Recipe Process Shot – Mixed Spices in Pan

    Add the final tablespoon of oil then stir in the rinsed rice and green lentils. Mix well and fry for a minute, making sure all the rice grains are coated in the oil and spices.

    Recipe Process Shot – Adding Rice

    Next, add the boiled water or vegan stock.

    Recipe Process Shot – Homemade Mushroom Biryani Cooking

    Sprinkle with a little more salt, give everything a gentle stir, bring back to a simmer, then cover with a tight-fitting lid. Reduce the heat to very low and cook for 12 minutes (don't remove the lid).

    After around 12 minutes, remove the lid to check that the water has been absorbed and the rice grains are tender with a little bit of bite. If not, you can add a splash more water and continue cooking for a few minutes on low heat.

    Recipe Process Shot – Home-Cooked Mushroom Biryani Recipe

    Once the rice grains are tender, remove the pan from the heat and leave to stand for another few minutes with the lid on.

    Fluff up the grains gently using a fork and serve.

    Spiced Biryani with Mushrooms and Lentils in Pan

    Serving suggestions

    This dish is great with sides and sauces such as vegan cucumber raita, kachumber salad, and various chutneys (not to mention a sprinkling of sliced spring onions, chopped coriander, and/or fresh chilli).

    To take the biryani to the next level, top it off with fried mushrooms cooked separately in a little oil and seasoned with a pinch of garam masala. Bonus points for using mixed wild mushrooms and adding greens such as spinach or kale.

    I also love grilled king oyster mushrooms, which you could simply pan-fry instead of marinating and grilling.

    Mushroom Biryani with Serving Sauces and Sides

    Recipe FAQ

    Do I need to use whole spices?

    I'd encourage you to try this with the cumin, fennel, and nigella seeds, however you could replace these whole spices with one tablespoon of ground cumin or a different curry spice mix.

    Why is my biryani mushy?

    To prevent the rice from turning soft and mushy, rinse the rice before cooking, use oil during cooking, and avoid overcooking. Once cooked, let the biryani steam with the lid on for a few minutes off the heat.

    Can I make this biryani with wild mushrooms?

    If you have wild mushrooms to use, these would be great in this biryani (as well as other recipes such as mushroom pâté). Oyster, porcini, hedgehog, and amethyst deceiver are all wild varieties I like to cook with.

    Note: Be careful when identifying wild food and never eat anything you're unsure of.

    How long will this keep?

    Once cooled down, store the biryani in the fridge in an airtight container for up to three days. Reheat thoroughly and don't reheat more than once.

    Can I freeze it?

    Once cool, freeze for up to a couple of months. Defrost and reheat thoroughly before eating.

    Variations and tips for mushroom biryani

    • Lentils: I used tinned green lentils, but any pre-cooked tinned variety (black, brown, etc.) would work. You could also use tinned beans or chickpeas, or use extra mushrooms in place of the pulses.
    • Coconut oil: This adds great flavour in place of regular cooking oil.
    • Less fat: To reduce the fat, simply use a little less oil (although note that the oil helps to keep the rice grains separate).

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Vegan Jalfrezi with Tofu
    • Chickpea and Green Lentil Curry
    • Tofu Risotto with Lemon and Basil
    • Vegan Mushroom Stroganoff
    • Mushroom and Tarragon Soup
    • Sweet Potato Dal with Lime
    • Jackfruit Coconut Curry

    You can also check out my full list of vegan curry recipes and vegan mains.

    Full recipe

    Mushroom Biryani Recipe

    Vegan Mushroom Biryani

    The Pesky Vegan
    Vegan, gluten-free, and nut-free, this mushroom biryani features meaty shrooms and a delicious combination of flavours for a one-pot meal that's ready in just over 30 minutes.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Gluten-free, Indian, Vegan
    Servings 4
    Calories 461 kcal

    Ingredients
     

    • 3 tablespoons cooking oil, divided
    • 1 onion, chopped
    • 10 oz (300 g) portobello or flat cap mushrooms, cut into small bite-sized pieces
    • 3 garlic cloves, chopped
    • 1½ inch piece of ginger, chopped
    • 1 red chilli, sliced
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 1 teaspoon nigella seeds (see notes)
    • 1 teaspoon garam masala
    • 1 teaspoon ground turmeric
    • 1 teaspoon smoked paprika
    • 1½ cups (270 g) basmati rice, rinsed/washed
    • 1x 14 oz (400 g) tin green lentils, drained and rinsed (optional – see notes)
    • 2¾ cups (650 ml) boiled water or vegan stock (see notes)
    • Salt to taste
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    Instructions
     

    • Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat. Add the chopped onion, sprinkle with a pinch of salt, and cook for 4-5 minutes or until starting to soften.
    • Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.
    • Once soft, add the garlic, ginger, and chilli. Cook for another couple of minutes to soften.
    • Add another tablespoon of oil then add the cumin seeds, fennel seeds, nigella seeds, garam masala, ground turmeric, and smoked paprika. Mix well and cook for a minute or so until aromatic.
    • Add the final tablespoon of oil then stir in the rinsed rice and green lentils. Mix well and fry for a minute, making sure all the rice grains are coated in the oil and spices.
    • Next, add the boiled water or vegan stock. Sprinkle with a little more salt, give everything a gentle stir, bring back to a simmer, then cover with a tight-fitting lid. Reduce the heat to very low and cook for 12 minutes (don't remove the lid).
    • After around 12 minutes, remove the lid to check that the water has been absorbed and the rice grains are tender with a little bit of bite. If not, you can add a splash more water and continue cooking for a few minutes on low heat.
    • Once the rice grains are tender, remove the pan from the heat and leave to stand for another few minutes with the lid on.
    • Fluff up the grains gently using a fork and serve.
      🌱 Serving suggestions >
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Whole spices: I'd encourage you to try this with the cumin, fennel, and nigella seeds, however you could replace these with one tablespoon of ground cumin or curry spice mix.
    Rice/liquid ratio: If you don't have standard US measuring cups or can't measure the rice and liquid accurately, you could simply use a small mug or teacup. These might work out slightly larger, but leftovers will keep in the fridge or freezer. Again, the ratio here is 1½ cups rice to 2¾ cups boiled water or stock (i.e. slightly less than double the amount of liquid – this works for me every time).
    Lentils: I used tinned green lentils, but any tinned variety (black, brown, etc.) would work. You could also use tinned chickpeas or beans, or simply swap the pulses for extra mushrooms.
    Gluten-free: To ensure this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such (or just use water).
    Storage: Once cooled down, store the biryani in the fridge in an airtight container for up to three days or freezer for a couple of months. Reheat thoroughly and don't reheat more than once.
    If you liked this recipe, you might also enjoy:
    • Vegan Chickpea Biryani
    • Go-To Vegan Lentil Dal
    • Ultimate Vegan Haggis
    • Chana Masala (Chickpea Curry)
    • Brinjal Masala (Aubergine Curry)
    • Aloo Palak (Potato and Spinach Curry)
    • Homemade Pilau Rice
     
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 461kcalCarbohydrates: 77gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 315mgPotassium: 703mgFiber: 8gSugar: 5gVitamin A: 366IUVitamin C: 20mgVitamin D: 0.2µgCalcium: 63mgIron: 4mg
    Nutrition Facts
    Vegan Mushroom Biryani
    Amount Per Serving
    Calories 461 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 3g
    Sodium 315mg14%
    Potassium 703mg20%
    Carbohydrates 77g26%
    Fiber 8g33%
    Sugar 5g6%
    Protein 13g26%
    Vitamin A 366IU7%
    Vitamin C 20mg24%
    Vitamin D 0.2µg1%
    Calcium 63mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword mushroom rice, vegan biryani, vegan mushroom recipe, vegan one-pot meal
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Steve

      November 13, 2023 at 7:15 pm

      Made this with chickpeas, tasted amazing! Another great recipe to add to the list of favourites from your site!

      Reply
      • The Pesky Vegan

        November 20, 2023 at 11:07 pm

        Cheers, glad to hear you enjoyed the biryani!

        Reply
    2. Diane

      March 04, 2023 at 8:41 am

      5 stars
      Fantastic! Easy to prepare and cook. And absolutely delicious. Thank you.

      Reply
      • The Pesky Vegan

        March 06, 2023 at 10:29 pm

        Glad you enjoyed it!

        Reply
    3. Karen

      March 02, 2023 at 10:46 pm

      5 stars
      Another triumph. Spot on!

      Reply
      • The Pesky Vegan

        March 06, 2023 at 10:27 pm

        Great news, cheers!

        Reply

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