Paneer & Mushroom Biryani: A fragrant vegetation biryani packed with homemade biryani masala, herbs and aromatics, the perfect melody of flavors in every bite!
Biryani Memories
My earliest memory of biryani is of my mom meticulously layering biryani and coloring the rice in rows of rice, green, yellow, and red. It was magical. In fact I think so many of our moms spend much of our childhood making dishes special for us and creating recipes that cater so specifically to us. A few years ago my mom turned vegetarian and with that came some changing and adjusting to certain family meal. And while there are so many vegetarian options when it came to biryani there was always something missing. Now I know there are two camps when it comes to vegetarian biryani, but we’re not going there. This paneer and mushroom was created out of love for my mom who always catered to us growing up. I wanted to treat this biryani with the same love and effort we take with our non vegetarian biryani’s, starting with a heavy bottom pan, the layering of flavors, the fragrant biryani masala, a rose water saffron drizzle, fried onions, the works. I can’t tell you how pleased I am with this Paneer and Mushroom biryani and I hope you love it too.
A League of it’s Own
Biryani is a layered rice dish made with fragrant spices and a protein of choice. When it comes to the vegetarian version, you’ll often hear people dismissing it as just “pulao,” insisting that real biryani must include meat. Now, I’m no historian on biryani’s origins, but I firmly believe that a well-made Vegetarian Biryani stands in a league of its own—it’s definitely not the same as pulao.
To me, pulao is a quick, one-pot comfort meal (like the one I make when I want something easy on a weeknight). Biryani, however, is a labor of love—layered, slow-cooked, and reserved for when I want to make something truly special.
And if you’ve ever doubted the power of a good veg biryani, this one just might win you over! I made this in my P-TAL lagaan, which seamlessly goes from stovetop to table—absolutely love it! If you’re looking for beautiful cookware my code ‘NISHASPECIAL’ gives you a 15% discount.
Ingredients spotlight
This biryani is made with a hearty combination of paneer and mushrooms, but feel free to make it your own—swap in tofu or any vegetarian protein you prefer. Personally, I like to keep the vegetable load minimal. I’m not a huge fan of the typical mixed-veg versions loaded with peas and carrots; they remind me too much of pulao, and I find that soft vegetables combined with soft rice can be a little underwhelming in both texture and flavor. For the masala I’m using a homemade biryani masala blend that you can make at home as well! Find the recipe here.
We use long grain basmati rice here, not just for its aromatic fragrance but also for the distinct, fluffy texture it brings to every bite. And let’s talk about garnishes—fried onions, fresh mint, cilantro, and a sprinkle of rose petals. These aren’t just optional finishing touches—they’re essential. They elevate the biryani from comforting to truly celebratory.
- 1½ cup basmati rice, soaked in 4 cups water for 30 minutes
- 4 whole green cardamom
- 1 star anise
- 2 tej pata; Indian bay leaves
- 1 teaspoon salt
- 2 cup onion; finely cut
- 3 tablespoon oil
- 1 inch ginger; grated
- 6 garlic cloves; crushed
- ¾ cup tomatoes; chopped
- ½ cup red bell pepper; puréed (about 1 bell pepper)
- 1 cup paneer, cubed
- 1 cup white mushrooms; quartered
- ⅓ cup plain yogurt at room temperature
- 2 tablespoon biryani masala
- 1 teaspoon dhaniya powder
- 1 teaspoon Kashmiri lal mirch powder
- ½ teaspoon garam masala
- 2 teaspoon salt
- ¼ cup hot milk
- 15 saffron strands
- 1 tablespoon rose water
- 4 prunes, cut in half
- ½ cup fried onions
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint or 1 teaspoon dried mint
- 2 tablespoons dried rose petals
- Soak basmati rice in 4 cups of water for 30 minutes. Drain using a colander.
- In a large pot, bring 8 cups of water to a boil. Add cardamom, tej pata, star anise, and 1 teaspoon salt to infuse the water with flavor.
- Add the soaked rice and cook uncovered over medium heat for about 9-10 minutes, until it's 85% cooked—the grains should have a slight bite.
- Drain the rice in a colander and set aside.
- Grind saffron threads into a fine powder using a mortar and pestle.
- Stir into hot milk and let steep for 10 minutes before adding rose water. Set aside.
- Heat oil in a deep, wide pan (such as a lagaan or Dutch oven) over medium heat.
- Add sliced onions and 1 teaspoon salt. Sauté for 5 minutes until golden brown.
- Stir in crushed ginger-garlic and cook for 2 minutes until aromatic.
- Add crushed tomatoes and puréed red bell pepper, cooking for 3-4 minutes until moisture evaporates.
- Temper the yogurt by whisking in a tablespoon of the hot masala mixture—this prevents curdling—then incorporate fully.
- Add paneer cubes and mushrooms, followed by biryani masala, Kashmiri lal mirch, dhaniya powder, garam masala, and remaining salt. Sauté for 2 minutes.
- Reduce the heat to low.
- Gently spread the cooked rice over the masala, tucking in the chopped prunes.
- Drizzle with saffron milk, then sprinkle fried onions on top.
- Cover the pan with a tight-fitting lid and cook on dum (slow steam) for 20 minutes over low heat.
- Turn off heat and let it rest, covered, for 15 minutes to fully absorb the flavors.
- Uncover the biryani and garnish with cilantro, mint, and rose petals.
- Enjoy warm with raita on the side for a perfect balance of flavors.
Looking for a classic Chicken Dum Biryani? Try this recipe. For weeknight pulao recipes, try this and this recipe.
Enjoy,
