Mushroom Biryani Recipe | Mushroom Biryani Recipe in Pressure Cooker

Mushroom biryani recipe with step-by-step pictures. Spicy mushroom biryani or Kalan biryani recipe is made with onions, tomatoes, mushrooms and basmati rice. Simple and quick mushroom biryani recipe which can be made in few mins. Great recipe to put in your kid’s lunch box as well.

Chettinad Mushroom Biryani. This is a very simple but extremely delicious one-pot meal that works best for a quick lunch or dinner. The flavors of the Chettinad cuisine dominate this biryani and the preparation is different from all the other biryani recipes. The use of spices. Chettinad Mushroom Biryani has wonderful flavor thanks to the special Chettinad spices like Kalpasi/Stone Flower/Daggad Phool and Marati Moggu. This biryani is a favorite of many and it can be accompanied with some cooling onion raita. These recipes require only one pot and are made in less than forty minutes! A spicy, tasty mushroom and rice recipe, these vegetarian mushroom biryanis are perfect for a delicious weeknight meal. I have used white button mushrooms for this recipe, but you can also use brown button mushrooms or any variety.

Heath benefits of mushroom:  Mushrooms are loaded with vitamins and minerals [copper, vitamin B3, vitamin B5, potassium, phosphorus, and iron] and have very few calories, so they make the perfect diet food.

Mushroom Biryani is a spicy, tasty biryani that is prepared as a one pot meal by cooking mushroom with basmati rice & spices. Mushroom Biryani is quicker than most of the other Biryanis as it does not involve multiple veggies availability & cutting or non – veg cleaning & sizing.

Learn how to make delicious Chettinad Mushroom Biryani by following this video recipe.

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Mushroom Biryani Recipe | Mushroom Biryani Recipe in Pressure Cooker

Author: Gomathi Cuisine: South Indian Courses: Lunch, Rice Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

To prepare Chettinad masala powder

• 1 teaspoon Coriander seeds
• 2 Cinnamon stick
• 5 Cloves
• 2 Green cardamom
• 1 Star anise
• 2 Marathi mokku
• 1 teaspoon Black stone flower
• 1 Javithiri
• 2 Cashew nuts
• ¹⁄₈ teaspoon Nutmeg powder
• 2 Red chillies
• 2 Kashmiri red chilli

To prepare Mushroom biryani

• 1.5 cup Basmati rice
• 150 grams Mushroom
• 2 Big onion
• 2 Tomato
• 1 tablespoon Thick curd
• 1 tablespoon Ginger garlic paste
• 3 Green chillies
• Fresh biryani masala powder
• ¹⁄₂ cup Chopped mint leaves
• ¹⁄₂ cup Chopped coriander leaves
• ¹⁄₂ teaspoon Lemon extract
• 3 cups Hot water
• 2 teaspoons Table salt
• 1 teaspoon Ghee
• 2.5 teaspoons Oil
• 1 Bay leaf

Instructions

1. To prepare Chettinad masala powder, heat oil in a pan.

   

2. Add coriander seeds, fennel seeds and cumin seeds.

   

3. Add cashew nuts and whole garam masala. (Cinnamon stick, cloves, green cardamom, star anise, Marathi mokku, black stone flower, javithiri)

   

4. Add red chillies and Kashmiri red chillies.

   

5. Add poppy seeds or cashew nuts.

   

6. Roast in medium flame until turn aromatic and get golden colour.

   

7. Add pinch of nutmeg powder. Do not add too much it causes over powering.

   

8. Keep aside and cool down.

   

9. Take basmati rice, wash twice and soak it for 15-20 minutes.

   

10. Transfer all sauteed masala items in to a mixie jar, grind to make fine power.

    

11. Heat pressure pan add ghee and oil.

    

12. Add bay leaf.

    

13. Add thinly sliced onion, sauté until turn translucent.

    

14. Add ginger garlic paste.

    

15. Add chopped mint leaves, coriander leaves and slitted green chillies, sauté until raw smell goes off.

    

16. Add chopped tomatoes and thick curd sauté until tomato get mushy.

    

17. Add chopped mint leaves and coriander leaves.

    

18. Add chopped mushroom.

    

19. Sauté well until mushroom coated well with masala.

    

20. Add fresh Chettinad special biryani masala powder sauté well for 2-3 minutes.

    

21. Add salt to the biryani.

    

22. Add soaked basmati rice without any water.

    

23. Fry rice in medium flame for 2-3 minutes.

    

24. Add hot water to the rice.

    

25. Add little lemon extract.

    

26. Mix everything well, once start boiling, pressure cook in medium flame for 1 whistle, then 5 minutes in low flame.

    

27. Rest for 10 minutes then open the lid even after pressure settle down do not open the lid immediately.

    

28. Mix gently. Rice got cooked nicely.

    

29. Garnish with chopped coriander leaves.

    

30. Delicious Chettinad style mushroom biryani is ready for serving.

    

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