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.
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
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.
Nutrition
Calories: 350kcal
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