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Lion's Mane Mushroom Biryani

This home-style one pot aromatic Lion's Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Indian
Keyword: biryani, indian food, indian recipes, lion's mane mushroom
Servings: 6

Ingredients

Mushroom Marinade

  • 2 cups lion’s mane mushroom
  • 2 tsp ginger-garlic paste
  • 2 tsp coriander powder
  • 2 tsp kashmiri chili powder
  • 1 tbsp garam masala
  • 1/4 tsp turmeric
  • 2 tsp biryani masala optional
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3/4 cup plant based yogurt / coconut cream

Biryani

  • 1.5 cups long grain basmati rice
  • 2.5 cups water
  • 3 small red onions
  • 2 tsp ginger-garlic paste
  • 1 green chili chopped
  • 2 medium tomatoes
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 5 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 3 cardamoms
  • 1 tbsp garam masala
  • 1 tbsp kashmiri chili powder
  • 1/4 tsp turmeric
  • 1.5 tsp salt
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped coriander

Garnish

  • chopped coriander

Serving

  • carrot and cucumber raita

Instructions

  • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Air fry mushrooms for 5-10 minutes at 180C until firm and crisp. Mix the mushrooms with aromatics, spices, plant based yogurt and give them all a good mix. Marinate for about 1 hour – overnight for deeper flavour.
  • Wash basmati rice until the water runs clear. Soak in 2.25 cups water which you will then use to cook the biryani later.
  • Slice onions and chop tomatoes finely.
  • In a pressure cooker, add enough oil to cover the base of the pot. Add whole spices and saute for 1-2 minutes.
  • Add onions and saute until translucent and slightly browned. Add chopped tomatoes.
  • Add powdered spices and fry until tomatoes are cooked fully, become mushy and the mixture and the oil separates.
  • Add back in the marinated mushrooms and saute for a 5 minutes. Add rice and water. Mix well.
  • Pressure cook for about 20 minutes on a low-medium flame. Leave it in heat for 10 minutes.
  • Add chopped coriander and mint - give the biryani a good mix. Garnish with more coriander and serve with plant based raita. Enjoy!