I absolutely love mushrooms, particularly the common edible white button mushrooms. I enjoy trying them in various forms, from omelettes to biryani. These mushrooms are mainly composed of water with small amounts of carbohydrates, proteins, and minerals. While certain mushrooms like shiitake add an umami element to food, for me, the button mushroom is unbeatable. They are not only easy to find, but also versatile in dishes such as soups, starters, mains, and sandwiches. I recently tried a new recipe – mushroom biryani cooked in a pressure cooker. If you love mushrooms like I do, you should definitely give it a try.
Prep Time – 20 mins
Cook Time – 20 mins
Total time – 40 to 50 mins
Serves – 4
Ingredients:
Mushroom – 200 gm
Basmati Rice – 2 cups
For the marination :
Curd – 30 gm
Ginger garlic paste – 1 tbsp
Coriander powder – ½ tsp
Nutmeg powder – ½ tsp
Cinnamon powder – ½ tsp
For masala frying :
Onions – 60 gms
Green chillies – 4 to 5 pcs
Cloves – 5 pcs
Black Peppercorns – ½ tsp
Bay Leaf – 1 piece
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1 tsp
Garam Masala – a pinch
Salt – to taste
Lemon juice – 1 tbsp
Ghee – 30 gms
Milk – ½ cup
Vegetable broth/stock – 20 ml
Kewda essence – a few drops ( optional )
Cashew nut – 15 gms
Method :
1 ) Clean and dice the mushrooms. In a large vessel, place the mushrooms and add all the
ingredients mentioned for marinating. Mix well cover with lid or film and set it in the
refrigerator for 20 mins.
2 ) Slice the onions and slit the green chillies lengthwise and set aside.
3 ) Heat Ghee in a pan, and fry half the onions till they are charred, this shall be used later as
garnish. Remove and set aside. Add the whole cashew nuts and fry them. Remove and set
aside.
4 ) In the same pan, fry the remaining onions and green chillies along with the marinated
mushrooms. Now add all the spices and saute further for 2 mins. Add vegetable broth and give
it a boil. Remove from flame.
5 ) Clean and wash the Basmati Rice and drain well. Add the masala and fried mushrooms and mix
well. Add desired water; it should be enough to just cover the mixture. Add milk and mix it again.
6 ) Pour over the lime juice and Kewda essence. Place the vessel in the Cooker and let it cook for 3
whistles on a high flame.
7) Reduce the flame to sim and cook for another 5 to 7 mins. Remove from flame. Let the steam
release. Garnish with fried onions and cashew nuts. Serve hot with Korma and Raita.
N.B – individual timings on pressure cooker cooking might vary depending on the size
and make.
