Mushroom biryani | Mushroom biryani in pressure cooker | One pot meal
Easy Mushroom biryani recipe prepared with the fresh button mushroom in a pressure cooker. Learn with a quick video.
Mushroom biryani is a super quick and simple recipe even beginners can make in a pressure cooker. Mushroom is a versatile food ingredient, with which you can make a number of different recipes.
Moreover, this is a perfect lunch box recipe, easy for packing as it is one pot meal. Today I have shown the biryani preparation with jeera(seeraga samba) rice. But you can use basmati rice also for the same measurements given here.
As you may know, the mushroom is an alternative to chicken for vegetarians in terms of few essential nutrients and taste.
Mushroom has excellent health benefits too and few of them are:
Mushrooms are high in antioxidants, just like carrots, tomatoes, green and red peppers, pumpkins, green beans, zucchini, and other whole foods.
Antioxidants are chemicals that get rid of free radicals, a type of chemical that can harm a person’s body cells, potentially leading to cancer.
In addition, Selenium is a mineral that is not present in most fruits and vegetables but found in mushrooms. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.
Source: https://www.medicalnewstoday.com/articles/278858.php
Moreover, mushrooms are beneficial in many other health-related issues like obesity, diabetes, heart health, immunity and weight management.
Mushrooms are rich in B vitamins such as riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin B3).
Several other minerals that may be difficult to obtain in a vegan diet, such as selenium, potassium, copper, iron, and phosphorus are available in mushrooms.
Even though mushrooms are good to consume, we need to take care in choosing the variety. Also, just be sure to eat them cooked. Some wild mushrooms are not edible and are toxic to humans.
Therefore, choose organically grown edible variety of mushrooms and enjoy regularly.
Check out these mushroom recipes from my blog: Mushroom peas gravy
Watch the video here:
Mushroom biryani | Mushroom biryani in pressure cooker | One pot meal
Ingredients
Ingredients:
- 200 g mushroom
- 1 cup basmati/jeera rice (250g)
Whole spices:
- 1 Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- 1 Cardamom
- 1 star anise
- 1 mace strand
Other ingredients:
- 1 big onion
- 1 tomato
- 1 tsp ginger garlic paste
- 2 green chillies
- ½ cup mint leaves
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- 1 pinch biryani masala (optional)
- 1.5 cups water
- 1 tsp salt
Instructions
Preparation:
- Clean and rinse mushroom properly two to three times with lots of water.
- For easy cleaning rub with some rice flour and wash with clean water.
- Cut into slices and keep ready.
- Chop onions and tomato.
Recipe to make mushroom biryani:
- Heat oil in a pressure cooker, add all whole spices and saute.
- Add onion and fry until they become translucent.
- Also, add a tsp of ginger garlic paste and fry well to remove the raw flavor.
- Put green chillies and tomato.
- Cook tomato softly and add mint leaves.
- Add mushroom and mix with the masala. Also, add turmeric & chilli powder
- Now add required water and bring it to full boil.
- Also, add a pinch of biryani masala and required salt.
- Put soaked rice, mix well and pressure cook for two whistles.
- After the pressure drops naturally, open lid and fluff the grains gently.
- Serve with raita.
Notes
Nutrition
You may like: Capsicum chutney, Carrot raita
Preparation:
- Clean and rinse mushroom properly two to three times with lots of water.
- For easy cleaning, rub the mushrooms with some rice flour and wash with clean water.
- Cut into slices and keep ready.
- Chop onions and tomato.
Recipe to make mushroom biryani:
- Heat oil in a pressure cooker, add all whole spices and saute.
- Add onion and fry until they become translucent.
- Also, add a tsp of ginger garlic paste and fry well to remove the raw flavor.
- Put green chillies and tomato.
- Cook tomato softly and add mint leaves.
- Add mushroom and mix with the masala.
- According to your taste, turmeric powder and chilli powder.
- Now add required water and bring it to full boil.
- Also, add a pinch of biryani masala and required salt.
- Put soaked rice, mix well and pressure cook for two whistles.
- After the pressure drops naturally, open lid and fluff the grains gently.
- Serve with raita.
Tips:
1) Always cook mushroom when it is still fresh within a day after purchase.
2) Next, clean them properly with enough water to remove any unwanted microorganisms present on top of it.
3) Further, you can use coriander leaves along with mint leaves if you wish.
4) Finally, as I always mention be watchful in the rice: water ratio to avoid mushy biryani.
For other famous recipes:
My favourite dish . Excellent and tasty recipe. Quickly preparation .
Thank you. It is my amma’s fav too 🙂
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