Mushroom biryani is one of the easiest dish to make. Mushroom is a versatile and healthy ingredient which can be used to prepare soups, curries and starters. This recipe is a one pot meal made easily in a pressure cooker.
Ingredients:
- 400 grams Mushroom, cleaned and diced
- 2 large onions, sliced
- 4 Tomatoes, sliced
- 4 or 5 Green Chillies
- 10-12 Garlic pods, peeled
- 2 inch Ginger, peeled
- 1/2 cup Coriander leaves, chopped
- 1/2 cup Mint leaves
- 4 Cardamom pods
- 1 Cinnamon stick
- 1 tsp Fennel seeds
- 2 pinches Nutmeg
- 2-3 Bay leaf
- 3-4 Cloves
- 1 Mace flower
- 10-12 Cashew nuts
- 2 cups Biryani Rice
- 1/4 cup + 2 tbsp Ghee or more
- 3 cups Water or more
- Salt
Recipe:
Wash, clean and wipe the mushrooms of any dirt or black spots. Slice them into quarters.Slice the onions and the tomatoes.Peel ginger and garlic. Chop the coriander leaves. Collect the spices.
Take ginger, garlic and green chillies in a blender and grind them to a coarse paste.
Heat Ghee in a pressure cooker and add all the spices.
Once they are roasted and leaves a nice aroma add in the onions.
Sauté them till they become translucent. Add the ground ginger-garlic-green chilli paste.
Once the raw smell leaves, add the mushrooms and mix well.
After few minutes, the mushrooms will start leaving water.
Cook for a few minutes and add the tomatoes and salt.
Stir well and let it cook till the raw smell of tomatoes leaves. Next, add the coriander and mint leaves.
Add well washed rice. Mix everything slowly.
Add water about two times the amount of rice and check for salt. Add more if needed as per your taste.
Close the lid and cook in high flame. Once the steam comes put on the weight and reduce the flame so that it just touches the bottom of the cooker and cook for 5-6 minutes. Let the steam come off by itself. Once the pressure settles down open the cooker, add the roasted cashews and mix everything together slowly. Steaming hot mushroom biryani is ready. Serve it up with onion raita.
Notes:
- Always use fresh mushrooms.
- You can fry the cashew nuts along with the spices instead of frying them separately and adding at last.
- Check the water content in the cooker before adding water. There was about a cup of water left so I added 3 cups water. Add more or less water while preparing, depending on the amount of water left. Usual rice to water ratio is 1:2. So, you may need a maximum of 4 cups of water.
- You can also add squeezed juice of a lemon at last and mix.
