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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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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

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 >

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.
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* 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
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