Mushroom Biryani in Pressure Cooker is a quick and easy take on making a Biryani. This is spicy and flavour packed one pot meal kinda recipe that is perfect for your dinner time and best part pack it to your lunch box the next day, tastes even better.
Mushroom Biryani in Pressure Cooker is a quick alternative to your Biryani craving. In no way am I comparing this Mushroom Biryani cooked in my humble Pressure Cooker to the one that I cook using the Dum Technique. But yes if you are in a hurry or say not in a mood to cook but still want to make your weekend special then yes definitely go for this. Your family will love you even more for this mouth-watering Mushroom Biryani.
Before we move any further, I would like to apologise to one and all who were here over the past week and found some obscene content or a page not found error. It was such a nightmare for me to wake up to a hacked website. Gosh!! that was real scary.
I am so very thankful to my hubby who managed to recover all my posts and my blog host who was so kind and helpful to take us through the rough day.
Wondering what would I have done if not for these lovely people.
And mostly Thank you guys for sticking around and sharing your love with me. Your presence is what motivates me to do even better.
Who doesn’t love Biryani?
My husband is a die-hard fan of Biryanis specially the traditional Dum ones. Whenever I ask him what would he like to have in the weekend. He has to say Biryani; no doubt.
But wait if you have been following me for a while you might be knowing how lazy I am!! 😛
So kya kiya jaye (what to do when in fix).. Look no further make your favourite Biryani in Pressure Cooker. Voila.. I won’t call this as one authentic recipe but yes it makes use of all the spices and procedure that goes into making a typical Biryani. So you definitely won’t be disappointed.
Well to be honest I found that the Biryani was little on the spicy end. But wait biryanis are supposed to be spicy right. My husband loved this hot Biryani. But if you don’t prefer spicy food at home then I would suggest you to not add the Chilli Powder or reduce it to half the quantity.
The freshness coming from the Mint and Coriander leaves and the aromatic whole garam masalas with the fluffy “khila khila rice” complimented so well with each other.
Biryanis are incomplete without fried onions. So I made sure to add the fried onions to the Mushroom Biryani that I made in Pressure Cooker.
In all we loved how the Biryani turned out to be. It was such an easy recipe to cook with the fluffy rice and the aromatic kitchen just made our weekend so special. We even enjoyed this Basil Ice-Cream aftermath. Such a lovely dinner. But wait, I packed it into our lunch for the next day and trust me it was even better. Just so yum!!
Don’t forget to check the video for this recipe on my facebook page. I would soon be creating my own Youtube channel so that you can have all the video recipes at one place. Till then just hang tight guys won’t be more than a week. Till then do check it on my FB page.
Here is the detailed recipe
Mushroom Biryani in Pressure Cooker
For the Masala Paste
- 1/4 cup Water
- 6 nos Garlic Cloves
- 1 inch Ginger piece
- 2 nos Green Chilli
- Big handful of Mint and Coriander leaves
For Brown Onions
- 1 no Big Red Onion
- 1/2-1 tsp Rice Flour
- 3-4 tbsp Oil
Mushroom Biryani ingredients
- 1 tbsp Ghee (Clarified Butter)
- 2 nos Bay Leaf
- 1 no Star Anise
- 1 no Black Cardamom
- 3 nos Green Cardamom
- 1 inch Cinnamon stick
- 3 tbsp Cashew nuts (broken)
- 1/2 cup Finely chopped onions
- 15-20 nos Button Mushroom
- 1.5 tsp Biryani Masala
- 2 tsp Kashmiri Red Chilli Powder
- 1/4 cup Curd
- handful of mint leaves
- 1.5 cups Basmati Rice
- 3 cups Water
- Salt to taste
- Start by soaking the rice in ample amount of water for at least 30 mins. In a blender add everything mentioned under the Masala paste group and blend to a smooth paste. Keep aside.
- Dust some rice flour over the thinly sliced onions to coat it well and fry them until golden brown. Keep aside.
- In the same pan add the ghee and saute the whole garam masala until aromatic. Add the cashews and fry until golden brown. In goes the sliced onions, saute them until soft.
- Add the masala paste. Mix well. Add the mushrooms and mix well. In goes the biryani masala and the red chilli powder. Whip the curd and combine everything well.
- Add half of the fried onions and mint leaves. Combine well.
- Add the soaked rice and water. Stir gently. Salt to taste. Let go off 1 whistle or cook for 15 mins. Let the pressure settle naturally. Serve hot with raita.
- Garnish with some more mint leaves, cashews and remaining fried onions.
1. If you note in the video, I have first made it in a pan and then transferred to a cooker; but you can directly cook it in the pressure cooker itself.
2. I found this recipe to be on the spicy end, but biryanis are supposed to be little spicy. But ofcourse you can adjust it to suit your family needs.
3. Soak the rice for atleast 30 mins.
4. Instead of just mushrooms use a combination of veggies if you like to make it a Vegetable Biryani. Or ofcourse you can use meat of your choice too.
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See you soon with yet another recipe