Delicious vegan mushroom biryani in the Instant Pot. Mushroom biryani is an amazing vegan version of chicken biryani made with meaty mushrooms, tender fluffy rice, and flavorful spices. Perfect for weeknight meal! Add some chickpeas or beans for added protein. Vegan Gluten-free Soyfree Recipe, Nutfree option. Stove top instructions included
This vegan Mushroom biryani is a delicious one-pot dish made with rice, sliced mushrooms, and a fragrant blend of whole and ground spices and herbs. Traditionally a biryani is made with meat, often chicken, that is marinated in yogurt and then layered with parboiled basmati rice and fresh herbs like cilantro and mint
For this chicken biryani-style recipe we are using mushrooms instead of chicken but you can also use other chicken substitutes here. Great chicken alternatives are soy curls, seitan or store bought vegan chicken or other vegan chicken substitutes. Check the notes on how to use those.
As for the cooking method, I am using an Instant pot. Hence just pot to wash up afterwards! You will be amazed by how fluffy the rice will turn out. See recipe notes for stove top instructions.
There are many ways to make Biryani. There are also variations in the recipe based on region, be it Hyderabadi biryani, Lucknowi biryani. Todays recipe is a generic Biryani recipe that I often use with vegan meats. The flavor and umami from the mushrooms make this Biryani delicious and meaty. You can add some veggies or protein along with the mushroom.
I cook the mushroom first to get that browned Caramelized mushroom flavor. Mushrooms cooked under pressure get that flavor without having to stand around and sauté it for a long time! Just add to the instant pot with be try limited liquid and you get perfectly browned mushrooms. Then add the rice and water and spices and pressure cook.