Quick and delicious mushroom biryani made in a pressure cooker.
Course: main course
Cuisine: north indian
Author: Dassana Amit
for soaking & marinating rice
200gramsbasmati riceor 1 heaped cup basmati rice
1.25cupswaterfor soaking rice
1pinchof garam masalaor ⅛ teaspoon garam masala
for mushroom marination
200gramsmushroomsor 2 cups chopped mushrooms
2tablespoonschopped mint leaves
¼teaspoonred chilli powder
½teaspoonbiryani masala powderor garam masala powder
salt as required
whole garam masala
1small to medium tej patta(indian bay leaf)
2 to 3cloves
1 to 2single strands of mace
2 to 3green cardamom
160gramsonionsor 2 medium to large onions
10 to 12cashews
1teaspoonrose water- optional
1teaspoonkewra water- optional
1pinchof saffron+ 1 tablespoon hot or warm water (optional)
3tablespoonschopped coriander leaves
½tablespoonghee for layering- optional
1cupwateror add as required
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.