The Biryani Diaries

By Foodism Team


Biryani to Indians is like salmon to white people- We just can’t have enough of it!

So we as a country now have more than 40 types of biryanis, eaten in different regions of the country. They differ in cooking methods, side serving, protein choice, & most importantly the cooking time and the choice of rice. Now we know you can never talk too much about biryani, but getting to business, we have today for you- 3 types of biryani you can make in under 30 minutes! Let’s begin-

1- Mushroom Biryani


  • 2  Packet Mushroom
  • 2 small or one big Cinnamon sticks
  • 2  Cardamom
  • 1 Black Cardamom
  • 3 to 4 Cloves
  • 3 Bay Leaves
  • ½ cup curd
  • 2 cup Basmati Rice
  • 4 Onion (Sliced)
  • 2 Tomato Chopped
  • 1 tsp Jeera
  • 2 Green Chillies (Slit)


  1. Soak the rice for 2 hours. Then take a utensil and boil water in it along with the whole spices. Cook the rice till it's 70% cooked and drain.
  2. For the biryani base, heat oil in a pan, and add whole spices (jeera, both cardamom, cloves, cinnamon, star anise, bay leaf) along with sliced onions and ginger garlic paste.
  3. Saute these together. Once done, add tomatoes and salt.
  4. In a small bowl, add the chilli powder, dhaniya powder, garam masala, biryani masala and curd. Whisk it until smooth.
  5. Add to the pan and mix softly. 
  6. Add the washes mushroom and saute till everything cooks. 
    Add the drained rice and cook for a few minutes and then cover with a lid to trap heat.
    Mushroom biryani is ready to serve! You can pair this with raita or salan of your choice.

2- Gongura Chicken Biryani 


  • 500 g Boneless Chicken
  • 70 ml Refined oil
  • 4 big Chopped Onion
  • 4 to 5 tbsp Ginger Garlic Paste
  • 2 tomatoes 
  • 100 g Gongura Leaf paste
  • ½ cup Water
  • 1.5 tsp of Turmeric Powder, Coriander Powder, Kashmiri Mirch Powder
  • ½ tsp Amchur Powder
  • ½ tsp Garam Masala
  • Salt

For Biryani rice:

  • 800 g Basmati Rice (Cooked Upto 70%)
  • 5 to6 tbsp Desi ghee
  • 150 ml Saffron Water
  • Kewra Essense

To serve- Fried onions, fried green chillies, chopped coriander


  1. Heat oil in a deep wok and saute the chopped onions till they are golden brown.
  2. Add the ginger-garlic paste and tomatoes along with salt, and let them go soft.
  3. Add tomato paste and gongura leaves paste and continue to saute in slow heat.3.Add the boneless chicken and a little water. Cover with a lid and allow it to cook for 10 mins.
  4. At this stage, add all the spices and mix. Once the spices are cooked, add the rice, and the saffron water and mix.
  5. Then let it cook with the lid on for a few minutes and turn the heat off.
  6. Your biryani is ready!