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Quick One Pot Mushroom and Pea Biryani

This is an easy way to make some tasty biryani to accompany any shak (curry), and all in one-pot so less washing up! I’ve used mushrooms and peas in this one but you can use any vegetables that you fancy here.


  • 1 tbsp thel (sunflower oil)
  • 1 heaped tsp jeeru (cumin)
  • 1 small piece of tuj (cinnamon)
  • 2 lavin (cloves)
  • 1 bay leaf
  • 1 heaped cup basmati rice
  • 2 cups mushrooms, sliced
  • 1 cup peas
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 heaped tsp dhana jeeru (ground coriander and cumin)
  • 1 tsp hardar (turmeric)
  • ½ tsp lal chutney (red chilli powder)
  • 1 tsp nimak (salt)
  • 1 litre boiling water


  1. In a large pan, add the thel and put on a high heat.
  2. Once hot, add the jeeru, tuj, lavin and a bay leaf and stir.
  3. Add in the basmati rice and stir continuously until the rice goes slightly translucent (around 2 to 3 minutes)
  4. Stir in the mushrooms, peas, onions and garlic (or whichever vegetables you are using)
  5. Add dhana jeeru, hardar, lal chutney and nimak.
  6. Add boiling water (be careful, it will spit slightly so have the lid of the pan to hand)
  7. Give it a good stir and then leave to cook on a medium to high heat for approximately 15 minutes, or until the rice is cooked through. If the rice is getting a bit dry while cooking, then add a little more water.

We often have biryani with spinach nu shak or chilli paneer but it will go with anything!