How to make mushroom biryani | One-pot Simple South Indian Mushroom Briyani
How to make mushroom biryani with this Totally effortless, yet extra delicious Restaurant style mushroom biryani recipe. This is a one-pot, pressure cooker Briyani made in south indian style. When you're too bored to cook up a storm but are craving for something good and wholesome.
Servings 4 people
Ingredients
- 150 g Button Mushrooms
- 2 Medium Onions (200g)
- 4 Medium Green Chillies (15g)
- 1 Tbsp Ginger Garlic Paste (35g)
- 1 Medium Tomato (90g)
- 1 tsp Chilli powder
- 1/4 tsp Garam masala powder
- 1 Handful Coriander and mint leaves
- 2 Cups Seeragasamba rice (280g)
- 3.5 cups Water (490ml)
- 1 Tsp Rock salt (15g)
- 100 ml Groundnut oil
- 2 tbsp Ghee
Spices
- 4 Cloves
- 1 Inch Cinnamon
- 4 Cardamom pods
- 1 Tbsp Kalpasi
- 2 Dried Bay leaves
Instructions
Prep work:
- Halves the mushrooms. Chop the onions into fine juliennes. Slit the green chillies and cube the tomatoes
- Wash and drain the rice
Cooking:
- Heat groundnut oil and 1 tbsp ghee in a pressure cooker.
- Once it begins to smoke, add the spices. Wait till the spices begin to burst.
- Add the onions and sauté till it is soft and translucent.
- Then add the green chillies and sauté for a bit. Add the ginger garlic paste and quickly mix it around to prevent it from sticking to the bottom
- Add the tomatoes along with some salt. This will bring out the water content from the onions and tomatoes.
- Sprinkle the chilli powder and garam masala powder. Once it is mixed in, add coriander and mint leaves.
- After a few minutes, add the rice. Give it a quick mix and pour the water in. Drizzle the remaining 1 tbsp ghee and close the lid of the pressure cooker.
- Cook it for 5 minutes or according to your pressure cooker. Switch off the flame and wait till the pressure releases on its own.
- Serve it hot with raita and veggies!
Notes
I cooked it for 5 minutes, which equals 2 whistles in my pressure cooker. Some pressure cookers vary, so it takes a bit of trial and error to get it just right.