Mushroom Biryani Recipe - How To Make Mushroom Biryani In Pressure Cooker - Indra's Kitchen
A simple & tasty mushroom biryani, prepared using a pressure cooker.
Ingredients:
● Mushroom:200 gram
● Onion Big:1 nos
● Tomato:1 nos
● Mint leaves: few
● Corriander leaves: few
● Cumin seeds:1 top
● Fennel seeds:1 tsp
● Cashewnuts:7 nos
● Star Anise:2 nos
● Kal paasi: few
● Cardamom green:3 nos
● Cloves:3 nos
● Cinnamon: few
● Brinji leaves:2 leaves
● Turmeric:2 tsp
● Salt to taste
● Oil-4 tbsp
● Ghee-4 tbsp
● Briyani rice-200 grams
● Water 400 ml
● Curd-2tbsp
● Shallots(onion small):7 nos
● Ginger:1 inch
● Garlic:1 no
● Green chillies:3 nos
● Dried red chillies:3 to 4 nos
● Mint leaves
● Corriander leaves
● Cumin seeds: 1tsp
● Fennel seeds:2tsp
● Corriander powder:1 tbsp
Add the above ingredients to a mixer grinder and grind to a paste by adding little water, you will get biryani masala paste.
Method:
Place a pressure cooker on the stove and switch on, let it heat well, now add oil and some ghee to the cooker, let it heat, now add cumin seeds, fennel seeds, cashews, spices, and roast well.
Now add onions, tomatoes, mint leaves, coriander leaves, biryani masala paste and fry well until raw smell goes away.
Now add Mushrooms and biryani rice, Mix well, add some turmeric and salt to it.
Add two tumblers of water and let it boil well.
Check for salt and spiciness. If required add by adjusting chili powder and some extra salt. Close the pressure cooker lid and leave up to two whistles on low flame. Switch off the stove. After pressure releases from the cooker, stir well the biryani gently.
Now transfer the Mushroom biryani to a plate and serve with curd raita.
Note:
1. Use any rice for your preference.
2 I used seeraga samba rice.
3. While preparing biryani masala paste by adding chilies, check for spiciness, if spicier, add a little amount of paste for preparation. If less adjust by adding chili powder while cooking.
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