Mushroom Biryani in Pressure cooker Recipe
Ingredients: Ghee – 2 Tbsp
Bay leaf – 2 to 3 nos
Star Anise – 1 no
Few Cinnamon
Cardamom pods – 3 nos
Clove – 4 to 5 nos
Onions – 3 nos (Chopped)
Masala Paste
A piece of Ginger (chopped)
Few cloves of Garlic (chopped)
Green chilies – 2 nos
Red Chili paste – 3 tsp
Grated Coconut – 5 tsp
Few Coriander leaves
Few Mint leaves
Grind to paste
Add little Water
Tomatoes – 2 nos (chopped)
Mushrooms – 500 gms
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Salt
Coriander & Mint leaves – 1/2 bunch
Basmati Rice – 300 ml – (soaked 30 mins in water)
Water – 450 ml
Method
1. Soak the basmati rice in water for 30 minutes
2. Heat ghee in the pressure cooker (Buy https://goo.gl/kBzYCF )
3. Add bay Leaves, star anise, cinnamon, cardamom, cloves & onions. Saute till brown
4. Meanwhile, grind ginger, garlic, green chilis, chili paste, grated coconut, coriander & mint leaves with little water to a paste
5. Add the ground masala to the browned onions. Cook till the smell disappears and the oil separates.
6. Now add tomatoes, mushrooms, turmeric powder, coriander powder, salt, coriander & mint leaves. Mix well
7. Add soaked basmati rice and mix gently. Reduce flame to low-medium
8. Add water and mix. check for seasoning.
9. Close the lid and put flame to medium- high. Wait for steam, then put on the weight
10. Cook for 1 whistle. Turn off.
