Taste Of Heaven - Mushroom And Carrots Biryani

Name: Taste Of Heaven - Mushroom And Carrots Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 -20 medium fresh button mushrooms, washed, drained and cut into quarters (You may also use the canned ones if you can't get fresh); 1 1/2 cups basmati rice, washed; 1 carrot; 2 medium onions, peeled and finely sliced; 1 inch ginger, peeled; 5 garlic cloves, peeled; 1/4 cup fresh coriander leaves or 1/4 cup cilantro, washed and finely chopped; 1/4 cup fresh mint leaves, washed and finely chopped; 2 medium fresh tomatoes, washed and chopped; 1 bay leaf; 1/8 tablespoon cayenne pepper; 4 cloves; 2 green cardamoms; 2 black cardamom pods (optional); 1 inch cinnamon stick; salt; 2 teaspoons oil; 2 teaspoons red chili powder; 1 tablespoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 cup plain yogurt; 1/4 cup skim milk; 1/4 teaspoon curry powder; 1/2 teaspoon cumin powder; 1 teaspoon sugar; 4 -5 drops kewra essence (optional); 1 pinch saffron

Try this homemade Taste Of Heaven - Mushroom And Carrots Biryani recipe the whole family will love. Made with button mushrooms, basmati rice, carrot and…

This Taste Of Heaven - Mushroom And Carrots Biryani relies on simple, everyday ingredients such as basmati rice, washed, carrot, inch ginger, peeled and garlic cloves, peeled. It comes together quickly and makes 4 servings, at about 692 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

15 -20 medium fresh button mushrooms, washed, drained and cut into quarters (You may also use the canned ones if you can't get fresh)
1 1/2 cups basmati rice, washed
1 carrot
2 medium onions, peeled and finely sliced
1 inch ginger, peeled
5 garlic cloves, peeled
1/4 cup fresh coriander leaves or 1/4 cup cilantro, washed and finely chopped
1/4 cup fresh mint leaves, washed and finely chopped
2 medium fresh tomatoes, washed and chopped
1 bay leaf
1/8 tablespoon cayenne pepper
4 cloves
2 green cardamoms
2 black cardamom pods (optional)
1 inch cinnamon stick
salt
2 teaspoons oil
2 teaspoons red chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup plain yogurt
1/4 cup skim milk
1/4 teaspoon curry powder
1/2 teaspoon cumin powder
1 teaspoon sugar
4 -5 drops kewra essence (optional)
1 pinch saffron

1
Cut mushrooms into quarters and keep aside.
2
Chop the carrot into 1/2 inch pieces and keep aside.
3
Soak rice in 4 cups of water.
4
Keep aside for 30 minutes.
5
Drain and keep aside.
6
Slice onions and keep aside.
7
Grind together the ginger and garlic, adding water as required, to get a fine paste.
8
Wash and finely chop coriander and mint leaves.
9
Puree the chopped tomatoes in a blender.
10
Whisk the yoghurt and keep aside.
11
Soak saffron in 1/4 cup warm skimmed milk and keep aside.
12
Boil 4 cups of water in a thick-bottomed vessel.
13
Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons.
14
salt.
15
Add rice when the water starts boiling rapidly.
16
Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done.
17
Drain in a colander.
18
Heat oil in a non-stick pan.
19
Add onions.
20
Stir-fry over high flame for 3 minutes or until the onions turn translucent.
21
Add ginger-garlic paste and cook briefly.
22
Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder.
23
Stir-fry briefly.
24
Add the pureed tomatoes.
25
Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick.
26
Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
27
Stir well.
28
Cook for 2 more minutes.
29
Add mushrooms, carrots and salt to taste.
30
Stir-fry over high flame for 3 minutes.
31
Remove from heat.
32
Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel.
33
Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top.
34
Ensure that the topmost layer is of rice.
35
Cover the biryani with a tight-fitting lid.
36
Seal the edges with kneaded atta (flour) dough (if required).
37
Place the dish on a flat bottomed pan.
38
Cook on low flame for 10 minutes.
39
Place a few burning charcoals on the lid.
40
Alternatively, cook in a pre-heated oven at 180C for 10 minutes.
41
Break open the seal.
42
Grab a spoon and serve this biryani immediately.
43
ENJOY this with a raita of your choice.
44
I like it with a cucumber raita.

692

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 15 -20 medium fresh button mushrooms, washed, drained and cut into quarters (You may also use the canned ones if you can't get fresh), 1 1/2 cups basmati rice, washed, 1 carrot, 2 medium onions, peeled and finely sliced, and more.

Yes, Taste Of Heaven - Mushroom And Carrots Biryani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
692 kcal
Category
Soups & Stews

Eats Now Editorial Team

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