quick pressure cooker mushroom biryani

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Pressure cooker mushroom biryani with step by step photos – this is a quick and delicious recipe of biryani made in a pressure cooker. The biryani has dum cooked flavors and is adapted from the Pressure cooker vegetable biryani.

pressure cooker mushroom biryani recipe

Mushrooms are easily available in most Indian metro cities. Being rich in protein, I do include them once or twice a week in the lunch menu. So far I have shared many Mushroom recipes.

Some more Biryani varieties made with mushrooms are:

  1. Dindigul biryani
  2. South Indian mushroom biryani (spicy kalan biryani)
  3. Mushroom biryani (Chettinad style)
  4. Mushroom dum biryani
  5. Ambur biryani

This biryani does not take much effort and time to prepare. you just need to soak the rice, brown the onions, marinate the mushrooms and then cook everything. There is no need to cook the rice or mushrooms separately. In the biryani recipe, I have added dry fruits, but you can skip them.

For the marination, I have used fresh curd. You can even use thick coconut milk. I make these biryanis with both coconut milk and curd. Both ways the biryanis tastes good.

Serve the biryani with a side salad or raita.

How to make quick mushroom biryani in the pressure cooker

A) soaking and marinating rice

1. Rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. Soak the rice in 1.25 cups water for 30 minutes.

rice for mushroom biryani recipe in pressure cooker

2. After 30 minutes, drain all the water. Then add ¼ teaspoon ghee or oil, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.

rice for mushroom biryani recipe in pressure cooker

3. Gently mix very well with a spoon and keep aside.

rice for mushroom biryani recipe in pressure cooker

4. When the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. Then in another pan, take ½ fresh cup curd and whisk it till smooth. Instead of curd (yogurt) you can also use ½ cup thick coconut milk.

curd for mushroom biryani recipe in pressure cooker

5. Then add the following spice powders – ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ½ teaspoon biryani masala powder or garam masala powder.

spices for mushroom biryani recipe in pressure cooker

6. Next add ¼ cup coriander leaves and 2 tablespoons chopped mint leaves.

coriander for mushroom biryani recipe in pressure cooker

7. Mix very well.

making mushroom biryani recipe in pressure cooker

8. Add 2 cups sliced or chopped white button mushrooms (200 grams).

mushroom for mushroom biryani recipe in pressure cooker

9. Add ½ teaspoon ginger garlic paste and salt as required.

mushroom for mushroom biryani recipe

10. Mix very well. Cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. If keeping for a longer time, then keep in fridge.

mushroom for mushroom biryani recipe

Frying dry fruits & preparing birista

1. Thinly slice 2 medium to large onions (160 grams) and keep aside. Then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker. Add 10 to 12 cashews.

kaju for mushroom biryani recipe

2. Fry them till golden. Remove with a slotted spoon and keep aside.

kaju for mushroom biryani recipe

3. Then add ½ tablespoon raisins. Fry them till they puff and swell in size. Remove and keep aside.

raisins for mushroom biryani recipe

4. Then next add the following whole spices – ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms. Let the spices crackle.

spices to make mushroom biryani recipe

5. Then add the sliced onions.

onions to make mushroom biryani recipe

6. Mix and begin to saute the onions on a low to medium flame.

onions to make mushroom biryani recipe

7. Saute till the onions become crisp and golden.

onions to make mushroom biryani recipe

8. Then switch off the flame and keep the pressure cooker down.

onions to make mushroom biryani recipe

9. Remove half of the onions from the cooker and keep aside. Some shah jeera will also come with the fried onions. But its fine. Do not take the other whole spices. Keep them in the pressure cooker.

making mushroom biryani in pressure cooker

10. Keep half of the fried onions in the pressure cooker. Keep the whole spices also. with a spoon, evenly spread the remaining fried onions which are in the cooker.

onions to make mushroom biryani recipe

Layering the biryani

1. Now spread the marinated mushroom mixture evenly all over the fried onions.

layering biryani - making mushroom biryani in pressure cooker

2. Add the fried cashews and raisins.

layering biryani - making mushroom biryani in pressure cooker

3. Layer evenly with the marinated rice.

layering biryani - making mushroom biryani in pressure cooker

4. Then layer with the half of the fried onions. a few fried onions can also be reserved for garnish.

layering biryani - making mushroom biryani in pressure cooker

5. Add 3 tablespoons chopped coriander leaves all over. You can also dot with ½ tablespoon ghee if you want.

layering biryani - making mushroom biryani in pressure cooker

6. Now sprinkle 1 teaspoon rose water all over.

layering biryani - making mushroom biryani in pressure cooker

7. Next sprinkle 1 teaspoon kewra water. If you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.

layering biryani - making mushroom biryani in pressure cooker

8. Now take 1 cup water and pour it gently All around along the sides of the pressure cooker. don’t add water in the center.

layering biryani - making mushroom biryani in pressure cooker

Pressure cooking mushroom biryani

1. Secure the cooker with its lid with the vent weight/whistle attached to the lid. Pressure cook the biryani on a low flame or sim for 20 to 25 minutes. I cooked biryani for 22 minutes. If the pressure cooker whistles, then its fine.

pressure cooking mushroom biryani

2. When the pressure settles down in the cooker, remove the lid. Gently fluff the biryani.

layering biryani - making mushroom biryani in pressure cooker

Serve the biryani hot with a side salad or raita.

mushroom biryani recipe in pressure cooker
If you are looking more Biryani recipes then do check:

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mushroom biryani recipe in pressure cooker

Pressure Cooker Mushroom Biryani

4.75 from 8 votes
Quick and delicious mushroom biryani made in a pressure cooker.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine North Indian
Course: Main Course

Servings 2
Units

Ingredients

for soaking & marinating rice

  • 200 grams basmati rice or 1 heaped cup basmati rice
  • 1.25 cups water for soaking rice
  • ¼ teaspoon ghee or oil
  • teaspoon salt
  • 1 pinch of garam masala or ⅛ teaspoon garam masala

for mushroom marination

  • 200 grams mushrooms or 2 cups chopped mushrooms
  • ½ cup curd (yogurt)
  • ¼ cup coriander leaves
  • 2 tablespoons chopped mint leaves
  • ½ teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon biryani masala powder or garam masala powder
  • salt as required

whole garam masala

  • ½ teaspoon shahi jeera
  • 1 small to medium tej patta (indian bay leaf)
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 1 to 2 single strands of mace
  • 2 to 3 green cardamom

other ingredients

  • 3 tablespoons ghee or oil
  • 160 grams onions or 2 medium to large onions
  • 10 to 12 cashews
  • ½ tablespoon raisins
  • 1 teaspoon rose water - optional
  • 1 teaspoon kewra water - optional
  • 1 pinch of saffron + 1 tablespoon hot or warm water (optional)
  • 3 tablespoons chopped coriander leaves
  • ½ tablespoon ghee for layering - optional
  • 1 cup water or add as required

Instructions

soaking and marinating rice

  • Rinse 1 heaped cup basmati rice very well in water or till the water runs clear of starch. Soak the rice in 1.25 cups water for 30 minutes.
  • After 30 minutes, drain all the water. Then add ¼ teaspoon ghee, ⅓ teaspoon salt and pinch of garam masala or ⅛ teaspoon garam masala to the rice.
  • Gently mix very well with a spoon and keep aside.
  • When the rice is soaking, prep all the ingredients, like chopping mushrooms, coriander and mint leaves. Then in another pan, take ½ cup curd/dahi/yogurt and whisk it till smooth.
  • Then add the spice powders mentioned under the list "mushroom marination" above. 
  • Also add ¼ cup coriander leaves and 2 tablespoon chopped mint leaves, 2 cups chopped white button mushrooms, ½ teaspoon ginger-garlic paste and salt as required.
  • Mix very well. Cover the bowl and keep the mushrooms to marinate for 30 minutes at room temperature. If keeping for a longer time, then keep in fridge.

frying dry fruits & preparing birista

  • Thinly slice 2 medium to large onions (160 grams) and keep aside. Then heat 3 tablespoon ghee or oil in a 3 litre pressure cooker.
  • Add 10 to 12 cashews.
  • Fry them till golden. Remove with a slotted spoon and keep aside.
  • Then add ½ tablespoon raisins. Fry them till they puff and swell in size. Remove and keep aside.
  • Then next add the following whole spices - ½ teaspoon shahi jeera, 1 small to medium tej pasta, 2 to 3 cloves, 1 inch cinnamon, 1 to 2 single strands of mace/javitri, 2 to 3 green cardamoms.let the spices crackle.
  • Then add the sliced onions. mix and begin to saute the onions on a low to medium flame.
  • Saute till the onions become crisp and golden.
  • Then switch off the flame and keep the pressure cooker down.
  • Remove half of the onions from the cooker and keep aside. Some shahjeera will also come with the fried onions. But its fine. Do not take the other whole spices. Keep them in the cooker.
  • Keep half of the fried onions in the cooker. Keep the whole spices also. With a spoon, evenly spread the remaining fried onions which are in the pressure cooker.

layering the biryani

  • Now spread the marinated mushroom mixture evenly all over the fried onions. Add the fried cashews and raisins.
  • Layer evenly with the marinated rice.
  • Then layer with the half of the fried onions. A few fried onions can also be reserved for garnish.
  • Add 3 tablespoons chopped coriander leaves all over. You can also dot with ½ tablespoon ghee if you want.
  • Now sprinkle 1 teaspoon rose water and 1 teaspoon kewra water all over. if you do not have kewra or rose water, then skip and use a pinch of saffron strands dissolved in 1 to 2 tablespoons of warm milk or water.
  • Now take 1 cup water and pour it gently all around along the sides of the pressure cooker. Don’t add water in the center.

pressure cooking mushroom biryani

  • Secure the cooker with its lid with the vent weight/whistle attached to the lid.
  • Pressure cook the biryani on a low flame or sim for 20 to 25 minutes. 
  • I cooked the biryani for 22 minutes. If the pressure cooker whistles, then its fine.
  • When the pressure settles down in the cooker, remove the lid. Gently fluff the biryani.
  • Serve hot with a side salad or raita.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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25 Comments

  1. Can this be made in an instant pot? If so could you please tell me what settings and durations?5 stars

    1. Yes, you can. Pressure cook on high for 5 minutes. After hearing the beep sound once the pressure cooking is done, wait for 10 minutes and then quick release the pressure. If you get a burn sign, then add about ½ cup more water.

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