Mushroom Biriyani in pressure cooker recipe

Mushroom Biriyani recipe is a simple and easy mushroom and rice recipe made in pressure cooker.

This is simple biriyani recipe made using button mushrooms and cooked using a pressure cooker.

If you follow me on my social media pages you probably know by now that I love biriyani recipes. I recently posted a kick ass Cauliflower Tikka Biriyani recipe which was a super hit. Do check it out.

This mushroom biriyani in pressure cooker is made using simple ingredients and what I like the most about it is it uses no biriyani masala, unlike my other recipes. Yet, the flavours are so good and you will not complain.

Other Biriyani Recipes you may like

Cauliflower Tikka Biriyani

Egg Biriyani Recipe ( Muttai Biriyani)

Mushroom Dum Biriyani

Chicken Biriyani in Pressure cooker

Ingredients required

  • Basmati Rice
  • medium sized onions
  • Large tomatoes
  • white button mushrooms
  • Oil
  • Salt to taste
  • Red chilli powder
  • Green chillies
  • Yoghurt
  • Lime juice
  • Water
  • Ginger Garlic Paste
  • Bay leaf
  • Cloves
  • Cinnamon stick
  • Cardamom pods
  • handful of Mint
  • handful of coriander leaves

Prep work before you begin

Thinly slice the onions, chop the tomatoes

Grate Ginger Garlic paste

Keep the spices ready,

Keep the mint and corriander leaves ready.

Measure water and keep aside.

Alternatives / Vegan Versions

You can replace the mushrooms in this recipe with vegetables of your choice to make vegetable biriyani. This is also possibly a vegan recipe if you replace the yoghurt with dairy free yoghurt !

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Pictorial recipe (step by step)

Firstly wash the basmati rice with clean water gently by swirling motion about 2-3 times or until the water runs clear. Soak it in water for about 20 minutes.

Heat a pressure cooker to medium flame, add oil to it, once hot, add cloves, cinnamon stick, cardamom pods, bay leaf and saute for a minute or so.

Next add thinly sliced onions and little salt (not shown in the images) and cook until the onions are nicely browned and translucent.

Add chopped green chillies and mix it in.

Next add red chilli powder, cook in the oil well until the color of the onions is bright and red.

Add a handful of corriander and mint leaves, yoghurt or curd and cook the masala base for 2-3 minutes on medium flame.

Next add in the chopped tomatoes and mushrooms,

Some salt for the vegetables and cook until the biriyani base gravy is ready.

Measure the water mentioned and add it to the pressure cooker

Add salt, If you taste the water it has to be little salty for the basmati rice to absorb.

Bring the mixture to a boil.

Next add the soaked basmati rice, a squeeze of lime juice.

Lock the Pressure cooker and cook for one whistle on medium to high flame and turn the heat to low to medium and pressure cook for 10 minutes.

After 10 minutes, switch off the flame and once the pressure is released, open the lid carefully. Gently fluff the rice with a fork and serve it hot with raita.

Tips

Soaking the basmati rice the right way and washing it right ensures the grains to remain long even after pressure cooking.

Ideally I would recommend not more than 15-20 minutes to soak the basmati rice and after which drain and keep the rice without water until use.

even while washing be gentle with the rice , gently swish the water in clock wise motion and repeat until the water runs clear.

In this recipe the red chilli powder is added to the onion base to add a nice color to the final biriyani. Do follow the recipe to the T.

Also browning the onions bring a nice color and sweetness to the mushroom biriyani in pressure cooker.

How to eat

I love to serve this mushroom biriyani in pressure cooker for week nights and it also serves as a great lunch box recipe.

Eat this mushroom biriyani with plain raita and Chilli Paneer, Egg Malai Masala , Egg masala fry.

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Mushroom Biriyani In pressure cooker

Mushroom Biriyani in a pressure cooker

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Pressure cooker

Ingredients
  

  • 2 cups Basmati Rice
  • 2 medium sized onions
  • 2 Large tomatoes
  • 400 gms white button mushrooms
  • 6 tbsp Oil
  • Salt to taste
  • 1/2 tbsp Red chilli powder
  • 4 no.s Green chillies
  • 4 tbsp Yoghurt
  • 1/2 Lime juice
  • 3 cups Water
  • 1.5 tbsp Ginger Garlic Paste
  • 1 Bay leaf
  • 5-6 Cloves
  • 1 inch Cinnamon stick
  • 3 Cardamom pods
  • 1 handful Mint
  • 1 handful coriander leaves

Instructions
 

  • Firstly wash the basmati rice with clean water gently by swirling motion about 2-3 times or until the water runs clear. Soak it in water for about 20 minutes.
  • Heat a pressure cooker to medium flame, add oil to it, once hot, add cloves, cinnamon stick, cardamom pods, bay leaf and saute for a minute or so.
  • Next add thinly sliced onions and little salt (not shown in the images) and cook until the onions are nicely browned and translucent.
  • Add chopped green chillies and mix it in.
  • Next add red chilli powder, cook in the oil well until the color of the onions is bright and red.
  • Add a handful of corriander and mint leaves, yoghurt or curd and cook the masala base for 2-3 minutes on medium flame.
  • Next add in the chopped tomatoes.and mushrooms, salt for the vegetables and cook until the biriyani base gravy is ready.
  • Measure the water mentioned and add it to the pressure cooker
  • Add salt. If you taste the water it has to be little salty for the basmati rice to absorb.
  • Bring the mixture to a boil.
  • Next add the soaked basmati rice, a squeeze of lime juice.
  • Lock the Pressure cooker and cook for one whistle on medium to high flame and turn the heat to low to medium and pressure cook for 10 minutes.
  • After 10 minutes, switch off the flame and once the pressure is released, open the lid carefully. Gently fluff the rice with a fork and serve it hot with raita.
Keyword biriyani, mushroom recipes, one pot recipes, pressure cooker recipes

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