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one pot Mushroom BIRYANI

Mushroom marinated in thick non-sour curd makes the best flavorful one-pot pressure cooker biryani is so flavorful. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.

Hung curd marination

The trick for tasty restaurant-style biryani is marination. always use non-sour curd. You can also use sour cream or plain yogurt or hung curd. Avoid curd with whey. Always use thick curd.

CAN I SKIP THE MARINATION?

Yes, you can mix all the masala after adding curd in the pressure cooker but marinating in advance avoid curdling and makes mushroom briyani flavorful.

ALWAYS SAUTE yogurt mixture IN LOW FLAME

To avoid curdling always saute on low flame. After adding water, you can boil it on a medium flame.

CAN I SKIP BIRYANI MASALA

Biryani masala is a must, it gives a good flavor to the one-pot biryani with mushroom. You can prepare homemade biryani masala or store-brought biryani masala. Adjust the masala according to your taste but don't skip it.

RICE FOR mixed veg BRIYANI

I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.

SHOULD I SOAK RICE?

I soaked the rice for 30 minutes. adjust the soaking time according to the rice variety you use.

CAN I USE OIL FOR COOKING?

yes, you can use oil. Ghee gives amazing flavor to the biryani so I use prefer using both oil and ghee.

Should I add more tomatoes?

Since I added 1 cup of thick sour cream, I added 1/4 cup of tomatoes. If you are reducing curd, increase tomatoes

SIDE DISH FOR BIRYANI

Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, and raita

OTHER VEGETABLES FOR mushroom briyani

you can use vegetables like corn, capsicum, peas, paneer, etc for biryani.

CAN I COOK cooker mushroom biryani IN THE INSTANT POT?

Yes, for the instant pot version avoid soaking the rice. Add 1: 1 + 1/2 liquid (including yogurt), cook for 5 minutes and do natural pressure release.

Ingredients

To soak

1 cup + 1/2 cup basmati rice

water to soak

Marinate masala

1 cup thick non-sour curd

200 grams mushroom, washed and chopped

1 tablespoon biryani masala

1/2 teaspoon Kashmiri chilli powder

1/4 teaspoon turmeric powder

biryani in a pressure cooker

1 tablespoon ghee

required salt

1 tablespoon peanut oil

1/2 teaspoon fennel seeds

1/4 teaspoon turmeric powder

1/2 teaspoon Poppy seeds

1 clove

1/2 teaspoon garam masala

mint and coriander leaves few

1 cardamom

1/2 tablespoon biryani masala

small piece cinnamon

1 bay leaf

1/2 teaspoon garam masala

Water 2 cups

1/2 teaspoon sesame oil

how to make kalan biryani in a pressure cooker with step-by-step pictures

Soak rice

First, wash and soak for 30 minutes

Marinate mushroom

Add the ingredients mentioned under "marinate masala" and mix well

Mushroom Biryani in cooker

Add oil and ghee to the pressure cooker

Turn on the stove to medium flame and heat
Add cashews; mix well and saute till cashew starts to change color

Furthermore add bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown

Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent

Add tomatoes and required salt; mix well and saute till tomatoes turn mushy

Furthermore, add garam masala and biryani powder; mix well and make sure nothing is stuck to the pan

Turn down to low flame
Add yogurt mixture and saute for 30 seconds

Spread a layer

Add rice; spread but avoid mixing

Furthermore, add mint and coriander leaves and water; avoid mixing

Finally, add sesame oil and turn to medium flame

Bring to a slight boil. pressure cook for two whistles; turn off the stove

After the pressure subsides naturally, open the cooker
Gently fluff the rice