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+ servings

Kalan biryani

Kalan biryani is a one pot mushroom biryani thatnis perfct as a main meal with sides to choose from.
Prep Time 20 mins
Cook Time 20 mins
soaking the rice 10 mins
Total Time 50 mins
Course Main Dish
Cuisine gluten free, Indian, instant pot, One pot, Pressure cooker, South indian
Servings 4 people


  • Pressure cooker


For the Spice powder

  • 5-6 pieces cinnamon stick ( about an inch long pieces)
  • 4 pieces green cardamom
  • 3 cloves

For the masala base

  • 3 tablespoon cooking oil
  • 1 small bay leaf
  • 4-5 cloves garlic
  • 1 large red onion
  • 1 large Tomato
  • 1 green chilli
  • 1/2 inch fresh ginger root
  • 1 tbsp salt ( you may need to adjust this to your taste)
  • 1/2 teaspoon turmeric powder
  • 1 tsp red chili powder ( reduce if you prefer a milder heat)
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1/2 cup fresh yogurt
  • 3 cups Mushroom Use button mushroom

For soaking the rice

  • 1.5 cups rice check recipe notes.
  • 2 cups drinking water


For the spice mix

  • Roast the ingredients for the spice mix on a low heat.
  • Once they turn aromatic, remove from heat.
  • Let it cool and powder into a fine mix.

Soak the rice

  • Wash and soak the rice in two cups of drinking water for 10 minutes.

Prep the vegetables

  • Clean and slice the onions, garlic, ginger, chilli and tomatoes.
  • Clean the mushrooms with a damp cloth.
  • Slice the mushrooms into halves or into fours.
  • Clean the coriander and the mint and set that aside.
    vegetables for Mushroom biryani.

To make the mushroom biryani

  • Into the pressure cooker, add the oil and add the bay leaf to it.
  • After a minute and the oil heated up, add the garlic,green chilli, cloves and ginger.
    saute onions.
  • Saute till the onion is translucent, now add the tomatoes.
  • Add the spice mix you prepared, with turmeric, salt and chilli powder.
    masala ix for biryani.
  • Add the mushrooms and saute them for a minute.
    mushroom biryani base
  • Now, add the coriander, mint and yogurt and mix the masala base well.
  • Add the soaked rice with the water ( if basmathi remove 1 cup of the water for soaking).
    mushroom biryani base.
  • Close the pressure cooker and cook for 10 minutes on low pressure.
  • Once natural pressure released open the cooker and fluff the rice.
    mushroom biryani
  • Transfer the rice to a serving bowl and enjoy warm.
    south Indian biryani with button mushrooms.


If using Jeeraka samba rice, two cups of water are needed to cook the rice. 
If you are using basmati, after soaking, remove 1 cup of water and use only the rest. Otherwise, the rice will be soggy.
Keyword Indian vegetarian dinner, Lunch recipes
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