– easy and delicious recipe of mushroom biryani in pressure cooker with step by step photos. the biryani has dum cooked flavors and is adapted from the i had posted some time back. i have also posted .
mushrooms are easily available in most indian metro cities. being rich in protein, i do include them once or twice a week in the lunch menu. so far i have shared many . this is the fifth mushroom biryani recipe in the blog. other four are:
. you just need to soak the rice, brown the onions, marinate the mushrooms and then __cook everything. there is no need to __cook the rice or mushrooms separately. in the biryani recipe, i have added dry fruits, but you can skip them.
, i have used fresh curd. you can even use thick coconut milk. i make these biryanis with both coconut milk and curd. both ways the biryanis tastes good.
side salad or raita.
if you are looking more then do check , , restaurant style veg dum biryani and .
pressure cooker mushroom biryani recipe card:
easy and delicious mushroom biryani recipe in pressure cooker with step by step photos.
- 200 grams basmati rice OR 1 heaped cup basmati rice
- 1.25 cups water for soaking rice
- ¼ teaspoon ghee or oil
- ⅓ teaspoon salt
- 1 pinch of garam masala OR ⅛ teaspoon garam masala
- 200 grams mushrooms OR 2 cups chopped mushrooms
- ½ cup curd (dahi or yogurt)
- ¼ cup coriander leaves (dhania patta)
- 2 tablespoons chopped mint leaves (pudina patta)
- ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder (lal mirch powder)
- ½ teaspoon biryani masala powder OR garam masala powder
- salt as required
- ½ teaspoon shahi jeera (caraway seeds)
- 1 small to medium tej patta (indian bay leaf)
- 2 to 3 cloves (lavang)
- 1 inch cinnamon (dalchini)
- 1 to 2 single strands of mace (javitri)
- 2 to 3 green cardamom (choti elaichi or hari elaichi)
- 3 tablespoons ghee or oil
- 160 grams onions OR 2 medium to large onions
- 10 to 12 cashews (kaju)
- ½ tablespoon raisins (kishmish)
- 1 teaspoon rose water - optional
- 1 teaspoon kewra water - optional
- 1 pinch of saffron + 1 tablespoon hot or warm water (optional)
- 3 tablespoons chopped coriander leaves (dhania patta)
- ½ tablespoon ghee for layering - optional
- 1 cup water or add as required
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rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. soak the rice in 1.25 cups water for 30 minutes.
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after 30 minutes, drain all the water. then add ¼ teaspoon ghee, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.
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gently mix very well with a spoon and keep aside.
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when the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. then in another pan, take ½ cup curd/dahi/yogurt and whisk it till smooth.
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then add the spice powders mentioned under the list "mushroom marination" above.
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also add ¼ cup coriander leaves and 2 tablespoon chopped mint leaves, 2 cups chopped white button mushrooms, ½ teaspoon ginger-garlic paste and salt as required.
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mix very well. cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. if keeping for a longer time, then keep in fridge.
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thinly slice 2 medium to large onions (160 grams) and keep aside. then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker.
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add 10 to 12 cashews.
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fry them till golden. remove with a slotted spoon and keep aside.
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then add ½ tablespoon raisins. fry them till they puff and swell in size. remove and keep aside.
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then next add the following whole spices - ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms.let the spices crackle.
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then add the sliced onions. mix and begin to saute the onions on a low to medium flame.
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saute till the onions become crisp and golden.
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then switch off the flame and keep the pressure cooker down.
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remove half of the onions from the cooker and keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.
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keep half of the fried onions in the cooker. keep the whole spices also. with a spoon, evenly spread the remaining fried onions which are in the pressure cooker.
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now spread the marinated mushroom mixture evenly all over the fried onions. add the fried cashews and raisins.
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layer evenly with the marinated rice.
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then layer with the half of the fried onions. a few fried onions can also be reserved for garnish.
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add 3 tablespoons chopped coriander leaves all over. you can also dot with ½ tablespoon ghee if you want.
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now sprinkle 1 teaspoon rose water and 1 teaspoon kewra water all over. if you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.
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now take 1 cup water and pour it gently all around along the sides of the pressure cooker. don’t add water in the center.
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secure the cooker with its lid with the vent weight/whistle attached to the lid.
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pressure cook on a low flame or sim for 20 to 25 minutes. i cooked for 22 minutes. if the pressure cooker whistles, then its fine.
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when the pressure settles down in the cooker, remove the lid. gently fluff the biryani.
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serve mushroom biryani hot with a side salad or raita.
how to make mushroom biryani recipe in pressure cooker:
1. rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. soak the rice in 1.25 cups water for 30 minutes.
2. after 30 minutes, drain all the water. then add ¼ teaspoon ghee or oil, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.
3. gently mix very well with a spoon and keep aside.
4. when the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. then in another pan, take ½ fresh cup curd and whisk it till smooth. instead of curd (yogurt) you can also use ½ cup thick coconut milk.
5. then add the following spice powders – ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ½ teaspoon biryani masala powder or garam masala powder.
6. next add ¼ cup coriander leaves and 2 tablespoons chopped mint leaves.
7. mix very well.
8. add 2 cups sliced or chopped white button mushrooms (200 grams).
9. add ½ teaspoon ginger garlic paste and salt as required.
10. mix very well. cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. if keeping for a longer time, then keep in fridge.
1. thinly slice 2 medium to large onions (160 grams) and keep aside. then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker. add 10 to 12 cashews.
2. fry them till golden. remove with a slotted spoon and keep aside.
3. then add ½ tablespoon raisins. fry them till they puff and swell in size. remove and keep aside.
4. then next add the following whole spices – ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms. let the spices crackle.
5. then add the sliced onions.
6. mix and begin to saute the onions on a low to medium flame.
7. saute till the onions become crisp and golden.
8. then switch off the flame and keep the pressure cooker down.
9. remove half of the onions from the cooker and keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the pressure cooker.
10. keep half of the fried onions in the pressure cooker. keep the whole spices also. with a spoon, evenly spread the remaining fried onions which are in the cooker.
1. now spread the marinated mushroom mixture evenly all over the fried onions.
2. add the fried cashews and raisins.
3. layer evenly with the marinated rice.
4. then layer with the half of the fried onions. a few fried onions can also be reserved for garnish.
5. add 3 tablespoons chopped coriander leaves all over. you can also dot with ½ tablespoon ghee if you want.
6. now sprinkle 1 teaspoon rose water all over.
7. next sprinkle 1 teaspoon kewra water. if you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.
8. now take 1 cup water and pour it gently . don’t add water in the center.
1. secure the cooker with its lid with the vent weight/whistle attached to the lid. pressure cook on a low flame or sim for 20 to 25 minutes. i cooked for 22 minutes. if the pressure cooker whistles, then its fine.
2. when the pressure settles down in the cooker, remove the lid. gently fluff the biryani.
a side salad or raita.
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