️Ramadan Day 18 Sahar Cooking vlog Oyster mushroom biriyani recipe @sheerusdining
☪️Ramadan Day 18 Sahar Cooking vlog 🥘Oyster mushroom biriyani recipe @sheerusdining is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Sheeru's Dining on YouTube.
Prep: 1 hr 20 min | Cook: 1 hr 5 min | Total: 2 hrs 40 min
Cost: $20.18 total, $5.05 per serving
Ingredients
- 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
- 300 grams Oyster Mushrooms (cleaned and sliced)
- 500 grams Chicken Thighs, boneless (cut into bite‑size pieces; can omit for vegetarian version)
- 1/2 cup Plain Yogurt (full‑fat, for marination)
- 2 large Onion (thinly sliced)
- 2 medium Tomato (chopped)
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 2 Green Chili (slit lengthwise)
- 2 tablespoons Biryani Masala
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Mint Leaves (chopped)
- 3 tablespoons Ghee (clarified butter)
- 2 tablespoons Vegetable Oil
- to taste Salt
- 5 threads Saffron Threads (soaked in 2 tbsp warm milk)
- 2 tablespoons Milk (warm, for saffron infusion)
- 1/4 cup Fried Onions (Birista) (optional garnish)
Instructions
Marinate the Chicken
In a mixing bowl combine the chicken pieces, yogurt, 1 tablespoon biryani masala, half of the turmeric, half of the red chili powder, and a pinch of salt. Mix well and let it rest for at least 30 minutes.
Time: PT30M
Rinse and Soak Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rinsed rice in fresh water for 30 minutes, then drain using a fine mesh sieve.
Time: PT30M
Prepare Vegetables and Mushrooms
Thinly slice the onions, chop the tomatoes, slit the green chilies, and slice the oyster mushrooms. Set aside in separate bowls.
Time: PT15M
Fry Onions for Birista
Heat 1 tablespoon oil and 1 tablespoon ghee in the frying pan over medium heat. Add half of the sliced onions and fry until deep golden brown, stirring occasionally. Remove with a slotted spoon and set aside on paper towels.
Time: PT10M
Temperature: Medium heat
Sauté Aromatics
In the same pan add the remaining oil and ghee. Add the remaining onions and sauté until translucent (about 3 minutes). Add garlic paste, ginger paste, and green chilies; sauté for another 2 minutes.
Time: PT5M
Temperature: Medium heat
Brown the Chicken
Add the marinated chicken to the pan. Cook, stirring occasionally, until the pieces are lightly browned on all sides (about 5 minutes).
Time: PT5M
Temperature: Medium heat
Add Mushrooms and Tomatoes
Stir in the sliced oyster mushrooms and chopped tomatoes. Sprinkle the remaining biryani masala, turmeric, red chili powder, and garam masala. Cook for 5 minutes until the tomatoes soften and the mushrooms release their moisture.
Time: PT5M
Temperature: Medium heat
Layer Rice and Add Saffron Milk
Pour 1.5 cups water (or enough to cover the rice by 1/2 inch) into the pot. Gently spread the soaked rice over the chicken‑mushroom mixture. Drizzle the saffron‑infused milk over the rice, then sprinkle chopped cilantro, mint, and the fried birista onions on top.
Time: PT2M
Dum Cooking (Steam)
Cover the pot with a tight‑fitting lid (seal with foil if needed). Reduce heat to low and cook for 20 minutes, allowing the rice to steam and absorb flavors.
Time: PT20M
Temperature: Low heat
Rest and Fluff
Turn off the heat and let the biryani rest, still covered, for 10 minutes. Then gently fluff the rice with a fork before serving.
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 70g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian (omit chicken), Gluten‑Free, High‑Protein
Allergens: Dairy (yogurt, ghee)
Ingredient Substitutions
- Instead of Basmati Rice: Jasmine Rice
- Instead of Oyster Mushrooms: Button mushrooms, Shiitake mushrooms
- Instead of Chicken Thighs, boneless: Firm tofu, Paneer
- Instead of Plain Yogurt: Coconut yogurt
- Instead of Garlic Paste: Minced garlic
- Instead of Ginger Paste: Fresh grated ginger
- Instead of Green Chili: Jalapeño
- Instead of Biryani Masala: Garam masala + turmeric + chili powder
- Instead of Ghee: Unsalted butter
- Instead of Vegetable Oil: Canola oil
- Instead of Saffron Threads: Turmeric for color
- Instead of Milk: Almond milk
Equipment Needed
- Large Heavy‑Bottomed Pot or Dutch Oven
- Non‑Stick Frying Pan
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Fine Mesh Sieve
- Spatula or Wooden Spoon
- Lid with Tight Seal (or Aluminum Foil)
- Small Bowl for Saffron Milk
Critical Steps — Do Not Skip
- Marinate the chicken for at least 30 minutes
- Soak the basmati rice for 30 minutes
- Fry onions until deep golden for authentic birista
- Layer rice over the meat‑mushroom mixture without stirring
- Seal the pot tightly for proper dum cooking
Chef Tips from the Video
- Use high‑quality basmati rice for the best aroma
- Add a few whole spices (cinnamon stick, cardamom pods, cloves) to the oil for extra depth
- Gently fluff the biryani with a fork to keep the grains separate
Troubleshooting
Rice is undercooked or mushy
If undercooked, cover and steam on low heat for another 5‑7 minutes with a splash of water. If mushy, spread the rice on a tray and let excess moisture evaporate before serving.
Biryani looks dry
Add a few tablespoons of hot water, re‑cover, and let it steam for 5 minutes.
Chicken is dry
Do not over‑cook the chicken before layering; it should be only 75% done as it will finish cooking during the dum stage.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Can freeze portions for up to 2 months; thaw overnight before reheating
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Marinate the chicken (or tofu) overnight for deeper flavor
- Prepare the fried onions and saffron milk a day ahead and store in the fridge
- Pre‑soak the rice and keep it covered in the refrigerator until ready
Frequently Asked Questions
What is the cultural significance and history of Oyster Mushroom Biryani in Indian Ramadan celebrations?
Biryani is a centerpiece of many South Asian Ramadan meals, symbolizing hospitality and festivity. Incorporating oyster mushrooms offers a modern, earthy twist while keeping the dish vegetarian‑friendly for those who fast and seek lighter protein sources during the holy month.
What are the traditional regional variations of mushroom biryani within Indian cuisine?
In North India, biryani often features aromatic basmati rice, ghee, and a blend of whole spices. In the South, coconut milk and curry leaves may be added. Some regions substitute mushrooms for meat during fasting periods, creating a vegetarian version that still honors the biryani tradition.
How is Oyster Mushroom Biryani traditionally served in Indian households during Ramadan?
It is typically served hot, plated with a side of raita or cucumber salad, and garnished with fried onions, fresh cilantro, and sometimes boiled eggs. The dish is shared family‑style from the pot, emphasizing communal dining after the fast.
What occasions or celebrations is Oyster Mushroom Biryani associated with in Indian culture?
Beyond Ramadan, mushroom biryani is popular during festive gatherings like Eid, weddings, and birthday feasts, especially when a vegetarian option is desired alongside meat‑based biryanis.
What makes Oyster Mushroom Biryani special or unique in Indian cuisine?
The earthy, umami flavor of oyster mushrooms pairs beautifully with the rich spices of biryani, offering a texture that mimics tender meat while keeping the dish lighter and suitable for vegetarians.
What are the most common mistakes to avoid when making Oyster Mushroom Biryani?
Common errors include over‑cooking the rice before layering, frying onions until burnt, and fully cooking the chicken before the dum stage, which can lead to dry meat. Follow the critical steps for soaking rice, frying birista, and sealing the pot tightly.
Why does this Oyster Mushroom Biryani recipe use a two‑step sauté (onions first, then spices) instead of adding everything at once?
Sautéing onions first develops a deep caramelized flavor that forms the base of biryani. Adding spices later prevents them from burning and ensures their volatile oils are released fully, creating a balanced aroma.
Can I make Oyster Mushroom Biryani ahead of time and how should I store it?
Yes. Prepare the biryani up to the dum stage, then cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water, or freeze for longer storage.
What texture and appearance should I look for when the Oyster Mushroom Biryani is done?
The rice grains should be separate, fluffy, and slightly aromatic with a golden hue from the saffron. The mushrooms should be tender, and the chicken (if used) should be juicy and fully cooked. The top layer should show a crisped birista garnish.
How do I know when the Oyster Mushroom Biryani is done cooking?
After the 20‑minute dum, insert a fork into the rice; it should glide through easily without resistance. Check the chicken’s internal temperature (75°C/165°F) and ensure no water remains at the bottom of the pot.
What does the YouTube channel Sheeru's Dining specialize in?
Sheeru's Dining focuses on home‑cooked South Asian recipes, especially festive dishes for Ramadan and other celebrations, offering step‑by‑step video tutorials that blend traditional flavors with modern cooking tips.
How does the YouTube channel Sheeru's Dining's approach to Indian cooking differ from other Indian cooking channels?
Sheeru's Dining emphasizes quick, accessible techniques for busy households, often using readily available ingredients and providing clear visual cues for each step, whereas many channels focus on elaborate, restaurant‑style preparations.
Last updated: September 6, 2026
