Servings: 5

Weight Watcher Smart Points: 10

Preparation Time: 60 Minutes

Cooking Time: 30 Minutes

Ready In: 90 Minutes


  • 2 bay leaves (tej patta)
  • 2 tsp caraway seeds (shah jeera)
  • 2 green cardamom (hari elaichi or choti elaichi)
  • 1 tsp red chili powder or yellow chili powder
  • 1 cinnamon (dal chini)
  • 2 cinnamon each of 1 inch (dal chini)
  • ½ inch ginger and 2-3 garlic crushed or made into paste in a mortar-pestle
  • 2 tbsp ghee
  • 5 green cardamoms (hari elaichi or choti elaichi)
  • 2-3 mace strands (jayitri, javitri)
  • ½ cup chopped mint leaves
  • 500 g mushroom
  • 2 pinch of grated nutmeg (jaiphal)
  • 4 tbsp oil
  • 3 large onions sliced
  • 4 peppercorn (sabut kali mirch)
  • 2 half cups rice
  • 10-12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
  • salt
  • 5 cups water
  • 1.5 cups beaten curd/yogurt
  • ¼th of the birista
  • ¾th of the birista (crushed)


  1. pick, clean and wash the a pan add the whole spices, water, rice and salt
  2. cook the rice till its ¾ th done.remove the spices from the rice and keep could also make a bouquet garni with the rice and cook it with the rice.slice the onions and shallow fry them in oil till they become golden brown.take care not to burn the onions.keep the same pan which you fried the onions add ghee
  3. if there is leftover oil in the pan..
  4. then add 2 tbsp ghee instead of 3 tbsp to the oil
  5. once the ghee melts add the caraway seeds and all of the whole spices.fry for a add the mushrooms and saute for 5 mins.add the chili powder and mix it well with the mushroms.add ¾th of the crushed birista and saute it with the mushrooms for a add the beaten curd and mix it with the mushrooms
  6. simmer for 4-5 minutes.afterwards add ½ cup of water and salt to the mushrooms and simmer for a further 10 a pan pour spoonfuls of the mushroom gravy and spread it evenly
  7. this is your first layer.add the second layer of the cooked rice on top of the first layer.sprinkle the saffron milk/water.also add some birista and chopped mint leaves.make the third layer of the mushroom gravy.cover it finally with the fourth layer of rice.again add the saffron milk and the birista along with chopped mint leaves.add some dots of ghee here and there.cover the pan and cook on dum for 20-25 minutes on a low flame.serve the mushroom biryani hot or warm with sliced onions and lemon salad, raita and papad.

Leave a Comment