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    Mushroom biryani in pressure cooker | Kalan biryani

    January 18, 2023 By Vidya Srinivasan Leave a Comment

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    Mushroom biryani in pressure cooker | Kalan biryani| how to make Mushroom biryani recipe in cooker | easy one pot biryani | easy pressure cooker Mushroom briyani | quick biryani | mushroom briyani | restaurant-style biryani recipe | one pot biryani | mushroom pulao lunch box recipe step by step pictures and video recipe. Check out the Mushroom biryani in pressure cooker video and If you like the video pls SUBSCRIBE to my channel

    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. 

    VARIETY RICE

    PRESSURE COOKER RECIPES

    CURD-BASED RECIPES IN TMF

    Mushroom recipes

    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

    Mushroom biryani

    one pot pressure cooker biryani
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    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

    Instructions

    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

    Video

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