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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