Cooked - Mushroom Biryani Recipe

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💪 Nutrition 🖨️ pdf

Mushroom Biryani Recipe

https://www.indianhealthyrecipes.com/mushroom-biryani-recipe/

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1.0

2 cups basmati rice ((aged rice))

2½ cups mushrooms sliced ((220 to 250 grams))

½ cup onion ((sliced thinly, 1 medium))

½ cup tomatoes ((2 small or 1 large tomatoes) (optional))

3 tablespoon mint leaves ((pudina) fine chopped)

3 tablespoon coriander leaves ((cilantro) fine chopped (optional))

2 green chilies (slit)

1 to 1½ tablespoon ginger garlic paste (or crushed)

2 tablespoon Oil (or ghee)

½ teaspoon red chili powder

6 tablespoons curd ((plain yogurt or coconut milk))

3½ cups water or coconut milk (for pot (3¼ cups for cooker, 2½ cups for Instant pot ))

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))

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))

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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.
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.
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 mins. Press CANCEL button.
Then add the drained rice and pour water.
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 5 mins and release the pressure manually by moving the steam valve from sealing to venting. For softer rice you can wait upto 8 mins.
Remove the Inner pot of the IP and fluff up with a fork gently.
Serve mushroom biryani with raita or plain yogurt.

Created 53 weeks ago

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