Mushroom Biryani Recipe in Pressure Cooker with step by step photos and video.
An aromatic and comforting biryani made using button mushroom and shallots cooked in a pressure cooker.
This easy one pot meal does not require any grinding.
It can very easily make a quick and delicious Sunday lunch that does not require elaborate preparation.
This make ahead mushroom biryani will also be perfect for any birthday parties or get together.
Just prepare it before hand and keep it a closed warmer to prevent the rice from drying out.
Our Favorite Video:
My kids absolutely love this biryani very much and this one is made often for Sunday lunches.
I also pack this for school lunch, both for them and their friends on request.
Mushroom Biryani Recipe Video:
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Mushroom Biryani Recipe with step by step photos:
1. Take mushrooms in a bowl and sprinkle all purpose flour all over it and toss well. scrub to remove the dirt from the mushrooms. You can find a complete tutorial on how to clean mushrooms here. Quarter each mushroom and keep aside. Wash Basmati rice once and soak in water for 15-20 mins.
2. Peel sambar onion (shallots), chop them roughly and keep aside. Chop tomato, slit green chilies and keep aside.
3. Using a mortar and pestle, pound both cardamom and fennel seeds coarsely and keep aside.
4. Heat a pressure pan. When warm add ghee and oil. Add kalpaasi, bay leaf, cinnamon, cloves, coarsely pounded cardamom and fennel seeds and saute for a minute till its aromatic. Add shallots and saute till it turns pink in color.
5. Add ginger garlic paste, green chilies, tomato, mushrooms and toss well till all the ingredients are combined and cook for 2 mins over low flame.
6. Add yogurt, coriander powder, red chili powder, black pepper powder, turmeric powder, mix well and cook for a minute.
7. Transfer the soaked basmati rice into a colander and let the water drain away completely.
8. Add the rice to the pan and mix gently.
9. Add 3 cups water, sprinkle coriander and mint leaves, salt and mix gently. Close the pressure cooker and cook for 2 whistles over medium-high flame.
10. Switch off and wait for the pressure to release completely. Open and fluff up the rice using a fork gently.
Mushroom biryani is ready to be served.
Try other mushroom recipes like
Mushroom stuffed Kuzhi Paniyaram
Mushroom Masala and
Mushroom Biryani Recipe details as follows:
Mushroom Biryani Recipe
Ingredients
- Basmati rice - 2 cups
- Button mushrooms - 200 gms or 1 packet
- Sambar onions or shallots - 100 gms
- Tomato - 1
- Ginger garlic paste - 1/2 tbsp
- Green chili - 2
- Curd or Yogurt - 1/4 cup
- Fennel seeds - 1/4 tsp
- Cardamom - 2
- Cloves - 3
- Bay leaf - 1
- Cinnamon - 1 inch stick
- Kal paasi - 1 pinch
- Turmeric powder - 1/4 tsp
- Coriander powder - 2 tsp
- Red chili powder - 1 tsp
- Black pepper powder - 1/2 tsp
- Coriander leaves - 1/2 handful
- Mint leaves - 1/2 handful
- Salt - to taste
- Oil - 2 tbsp
- Ghee - 2 tbsp
Instructions
Preparation:
- Take mushrooms in a bowl and sprinkle all purpose flour all over it and toss well. scrub to remove the dirt from the mushrooms. Quarter each mushroom and keep aside.
- Wash Basmati rice once and soak in water for 15-20 mins.
- Using a mortar and pestle, pound both cardamom and fennel seeds coarsely and keep aside.
- Peel sambar onion (shallots), chop them roughly and keep aside.
- Chop tomato, slit green chilies and keep aside.
How to make Mushroom Biryani:
- Heat a pressure pan. When warm add ghee and oil.
- Add kalpaasi, bay leaf, cinnamon, cloves, coarsely pounded cardamom and fennel seeds and saute for a minute till its aromatic.
- Add shallots and saute till it turns pink in color.
- Add ginger garlic paste, green chilies, tomato, mushrooms and toss well till all the ingredients are combined and cook for 2 mins over low flame.
- Add yogurt, coriander powder, red chili powder, black pepper powder, turmeric powder, mix well and cook for a minute.
- Transfer the soaked basmati rice into a colander and let the water drain away completely.
- Add the rice to the pan and mix gently.
- Add 3 cups water, sprinkle coriander and mint leaves, salt and mix gently.
- Close the pressure cooker and cook for 2 whistles over medium-high flame.
- Switch off and wait for the pressure to release completely.
- Open and fluff up the rice using a fork gently.
- Serve this piping hot mushroom biryani with any raita of your choice.
Video
Hello Radhika,
This was the first biryani recipe I tried.
Brings back memories…..good one
delicious biriyani
Can i use jeeraga samba rice n tell me d water level for jeeraga samba rice for 1cup (200g)