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Mushroom Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse the basmati rice several times, then soak it in water for 30 minutes. Drain and set aside.
Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon; sauté until aromatic, about 1 minute.
Add the sliced onions and cook on medium-high heat until deeply golden and caramelized, about 8–10 minutes. Reserve a few onions for garnish.
Add the mushrooms, carrots, and peas. Sauté on medium heat for 4–5 minutes until mushrooms release moisture and vegetables soften slightly.
Stir in garam masala, ground coriander, ground turmeric, black pepper, and salt. Cook for 2 minutes, then mix in yogurt, cilantro, and mint. Stir well and cook for 2 minutes until blended.
In a separate pot, bring 4 cups of water to a boil. Add drained rice and a pinch of salt. Cook uncovered for 6–7 minutes until the rice is 70% cooked. Drain in a colander.
Dissolve saffron threads in 2 tbsp of warm water.
Assemble the biryani: In a heavy-bottomed pot, layer half of the mushroom masala, then half the par-cooked rice. Repeat. Drizzle the saffron water over the top layer of rice. Cover tightly with foil or a lid.
Cook over very low heat for 20 minutes (dum). Remove from heat and let rest, covered, for 10 minutes.
Meanwhile, fry cashews in the remaining 1 tbsp oil until golden. Fluff the biryani gently, garnish with fried onions and cashews, and serve hot.
