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Instant Pot Mushroom Rice
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Instant Pot Mushroom Pilaf | Mushroom Briyani recipe

Instant Pot Mushroom Pilaf is an easy, very flavorful, Coconut milk enriched vegetarian main course that comes together in Instant Pot in under 30 minutes!
Course Main Course
Cuisine South Indian
Keyword Briyani, Mushroom, Pilaf
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Cooking Time 10 minutes
Total Time 30 minutes
Servings 5 people
Calories 479kcal
Author Niveditha

Equipment

  • Instant Pot
  • Chopping Board
  • Colander

Ingredients

Instructions

  • Wash and drain the Basmati Rice until the water runs clear. Soak it in water for 25 minutes.*
  • Halve or quarter the mushrooms to 1.5-inch size. Julienne the onions, dice the tomatoes, slit the green chill, chop the herbs.
  • Place the Instant Pot bowl and set it SAUTE mode for 10 minutes. Add oil and ghee, let it get hot.
  • Add the whole spices: cardamom, cloves, cinnamon, and bay leaves. Let the cloves bulge up.
  • Tip in the onions and sauté until it begins to brown.
  • Add the ginger-garlic paste, green chillies. Sauté for about a minute.
  • Then add the tomatoes and salt. Sauté until tomatoes become mushy.
  • Sprinkle the herbs. Add the chilli powder and garam masala powder. Stir once.
  • Transfer the chopped mushrooms and sauté for 2 minutes.
  • Drain the water from the soaked rice, add it to the instant pot.
  • Pour in the coconut milk and water. Give it a good mix.
  • Close the instant pot with its lid. SEAL it and set it to PRESSURE COOK mode for 10 minutes.
  • After 10 minutes, CANCEL keep warm and let it cool down for 5 minutes. Then Quick Release to let the steam out.
  • Mix it gently with a fork and serve it hot with yogurt!

Notes

  1. Soak the rice first thing when you begin to make this mushroom rice. By the time you chop and sauté in the instant pot, the rice would have soaked in water for a while. DO NOT soak it for more than 30 minutes.
  2. The resulting rice is soft but not mushy. But if you like a little bite to your Basmati Rice, skip the soaking step.
  3. .If using canned coconut milk, look for Thai coconut which is really close to the one I have used in this recipe. Look for a detailed explanation in the post above. Coconut milk is what gives an amazing flavor to this pilaf.
  4. Don't skip on the amount of coconut milk, for the above-mentioned reason.
  5. After you open the pot, use as little pressure as possible while mixing it, otherwise, the rice would get mashed.
  6. USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS.

Nutrition

Serving: 330g | Sodium: 516.5mg | Fiber: 2g | Potassium: 376.5mg | Calories: 479kcal | Monounsaturated Fat: 3.2g | Polyunsaturated Fat: 2g | Saturated Fat: 14.2g | Fat: 21.7g | Protein: 9.7g | Carbohydrates: 60.9g