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Mushroom Biryani in Pressure Cooker
Mushroom Biryani in Pressure Cooker is a quick and easy recipe that is spicy and flavourful perfect for weekend brunch or dinner.
Servings 4 people
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.