Mushroom Biriyani

Mushroom Biriyani

I was tired of having the same kind of food everyday for dinner.I decided to take a risk by trying this out.I was wondering what I would make as an alternate if my husband doesn't like it, he has a peculiar set of taste buds.But thank goodness, he loved it.

This is a very simple recipe which anyone can make using the pressure cooker. Try it out!!

Mushroom BiriyaniI was tired of having the same kind of food everyday for dinner.I decided to take a risk by trying this out.I was wondering what I would make as an alternate if my husband doesn't like it, he has a peculiar set of taste buds.But thank goodness, he loved it. This is a very simple recipe which anyone ...

Summary

Rate it!0050
  • Cuisineindian
  • Yield2 servings 2 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Mushroom
250 gms
Onion
2
Green chilly
4
Tomato
2
Potato
1
Green peas (optional - I did not have it)
50 gms
Ginger garlic paste  
1 tspn
Coriander leaves - few
Curry leaves - few
Chilly powder
2 tspns
Coriander powder
1 tspn
Garam masala .
5 tspns
Cloves
2
Mace 
1
Cardamom 
2
Cinnamon stick
1 inch
Curd tbspns
2
Basmati Rice
1 cup
Coconut oil
Ghee - tbspns
1.5
Cashew nuts -
5

Steps

  1. Soak rice in water for 10 mins and drain it
  2. Saute the rice in .5 tblspn ghee in a kadai and keep aside.
  3. Wash all the vegetables.Slice onions lengthwise thinly, potato into small size chunks, mushrooms thinly(you can also go for bigger chunks), tomato into small pieces.Cut and Slit green chillies.
  4. Heat coconut oil in the pressure cooker .Once it is ready, Add sliced 1 onion and saute it.
  5. Once it turns into pinkish color, add the spices (cardamom, cinnamon, mace, cloves) and saute well.Add potato after 2 minutes and stir well.Ensure that onions do not get burnt.
  6. Add ginger garlic paste to the above and saute untilthe raw smell go away.Add tomatoesto the above and saute well
  7. When the tomatoes become mushy, add mushrooms to the above and saute 3-5 minutes.You can find water oozing out of the mushrooms.
  8. Add chilly powder, coriander powder and garammasala to above while sauting for 5 minutes.
  9. Add the cut coriander leaves and curry leaves.
  10. Add the curd to the above mixture.
  11. Addthe sauted rice to the above and mix well.
  12. Add 2 cups water to the above mixture and add salt. Mix well and close the pressure cooker.Add the 1 tbspn ghee to the above mixture .
  13. When the steam starts coming open the pressure cooker and check the salt and spice level and accordingly if necessary.Close the cooker and aply weight
  14. Switch off the flame after 1 whistle.
  15. Roast the cashew nuts to golden color using ghee/coconut oil.
  16. saute the sliced leftover 1 onion using coconut oil to golden brown color and keep aside.
  17. When you open the pressure cooker , add the sautedonion and roasted cashewnutsand mix well.
  18. Serve hot along with curd raita.