Mushroom pulao | mushroom rice | mushroom pulav

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one pot Mushroom pulao

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

Hung curd marination

The trick for tasty restaurant-style pulao is marination. always use non-sour curd. You can also use sour cream 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 avoids curdling and makes mushroom pulao 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 grinding masala?

Yes, you can saute the ingredients instead of ground masala. Based on my kids' preferences I have ground

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 15 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 prefer using both oil and ghee.

Should I add tomatoes?

Since I added thick curd, I didn't add tomato. You can also use lemon juice or tomatoes instead

Water

Adjust the water according to the rice variety you use. Including the curd, the water should be 1+1/2 quantity for 1 portion of rice 

SIDE DISH FOR BIRYANI

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

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

mushroom pulao

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Ingredients

To soak

• 1/2 cup basmati rice
• water to soak

Ground masala

• 1/2 cup onion
• 3 garlic
• Mint leaves
• Coriander leaves
• 5 pepper

Marinate mushroom

• 1/4 cup thick non-sour curd
• 3/4 cup mushroom washed and chopped
• 1 teaspoon Kitchen King masala
• 1/4 teaspoon turmeric powder
• Required salt
• 1 teaspoon garam masala

biryani in a pressure cooker

• 1 tablespoon ghee
• 1/2 cup water
• 1/4 teaspoon sesame oil

Instructions

Soak rice

• First, wash and soak for 15 minutes

Ground masala

• Add the ingredients under “ground masala” into a fine mixture

Marinate mushroom

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

Mushroom pulao in cooker

• Add  ghee to the pressure cooker
• Furthermore, add ground masala; saute till the raw smell goes off
• Turn down to low flame
• Add yogurt mixture and saute for 4 minutes till ghee oozes out
• Add rice; mix well
• furthermore, add water; bring to boil
• Finally, add sesame oil and turn to medium flame
• 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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