Prep Time : 5 minutes
Cook Time : 25 minutes
Total Time : 30 minutes
Servings : 3 people
INGREDIENTS (1 CUP = 240ML )
Ingredients for mushroom biryani
2½ cups mushrooms sliced (200 grams or 6 to 8 oz)
2 cups basmati rice or any fragrant rice
1 medium onion sliced thinly
¼ cup + 2 tablespoons curd (6 tbsps) (yogurt or coconut milk)
½ cup tomatoes (2 small or 1 large tomatoes) (optional)
3 tablespoon mint leaves (pudina) chopped
3 tablespoon coriander leaves (cilantro) chopped (optional)
1 to 1½ tablespoon GINGER GARLIC PASTE or crushed
2 green chilies slit
2 tablespoon Oil or ghee
½ teaspoon red chili powder
3½ cups water or coconut milk for pot (3¼ cups for cooker, 2½ cups for Instant pot )
Whole spices to temper
1 bay leaf (tej patta)
1 star anise (biryani flower)
½ teaspoon shahi jeera (or jeera or cumin seeds)
2 green cardamoms (elaichi)
1 cinnamon – 2 inch piece (dalchini)
4 cloves (laung)
To powder (or 1½ tsp biryani masala or garam masala)
4 green cardamoms (elaichi)
1 inch cinnamon (dalchini)
6 cloves (laung)
½ teaspoon fennel seeds (sombu, saunf)
1 small strand mace (javitri) (optional, don't use more)
1 pinch nutmeg (jaiphal) (optional, don't use more)
½ teaspoon stone flower (dagad phool / kalpasi) (optional)
INSTRUCTIONS
Preparation for mushroom biryani
Rinse and soak rice until you prepare the vegetables.
Skip this step if you have the masala powder. Powder mace, cardamoms, cinnamon, cloves, nutmeg, stone flower and saunf in a small grinder. Set aside.
How to make mushroom biryani
Heat a pan or pressure cooker with oil.
Add the whole spices – bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
When they begin to sizzle, add onions and chilies and fry till golden.
While the onions fry rinse and slice the mushrooms.
Add ginger garlic paste to the onions and fry till the raw smell disappears.
Next add chopped tomatoes, turmeric and salt. Saute until they turn soft.
Add red chili powder, powdered masala, mint and coriander leaves and fry for about 1 to 2 minutes.
Pour yogurt or coconut milk and mix well.
Transfer mushrooms, fry for 2 to 3 minutes. Drain the water from the rice completely and add the rice here. Add salt.
Pour 3½ cups water if making in pot. If making in a pressure cooker use only 3¼ cups water or coconut milk.
Mix well and taste the water. Add more salt if needed.
Cook covered on a medium heat till the rice is fully done. If making in pressure cooker, cook for 1 whistle on a medium flame.
Garnish with coriander leaves. Serve mushroom biryani with a raita.
Mushroom biryani in Instant pot
Press the saute button on the IP and pour ghee or oil.
When it displays hot add all the whole spices – bay leaf, cloves, cardamoms, cinnamon & shahi jeera.
When they begin to sizzle, add the onions & green chilies. Fry until the raw smell disappears for 2 to 3 mins.
Then add the ginger garlic and fry for 30 seconds.
Add the tomatoes and salt. Saute until the tomatoes break down & turn mushy.
Next add the chilli powder, turmeric and masala powder. Saute just for 30 seconds.
Then pour the yogurt or coconut milk and mix well scraping any ingredients stuck at the bottom.
Add the sliced mushrooms, mint and coriander leaves. Fry for just 2 to 3 mins.
Then add the drained rice and pour water. Press CANCEL button.
Mix well and check the salt. If needed add more.
Secure the Instant pot with the lid and set the steam release handle to sealing.
Press the PRESSURE COOK button (high pressure) and set the timer to 5 minutes.
When it is done, IP will beep. Wait for 2 to 3 mins and release the pressure manually by moving the steam valve from sealing to venting. For softer rice you can wait upto 6 mins.
Remove the Inner pot of the IP and fluff up with a fork gently.
Serve mushroom biryani with raita or plain yogurt.
NOTES
You can halve the recipe.
The unique aroma in this mushroom biryani comes from the spice powder that’s mentioned in the recipe. However you can use any other biryani or garam masala.
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