Instant pot mushroom biryani, Mushroom biryani

Instant pot mushroom biryani is one such delicious, flavorful and simple biryani prepared with mushrooms, basmati rice and spices. Yes as you read it earlier this is a basic biryani involving no special masala to be used or involves no special ingredient to be used to make it delicious instead I prepared with a little different technique (meaning ones I haven’t tried doing before) which really adds to the taste, flavors and color to the biryani. I prepared this biryani with mushrooms but you can try making it as plain biryani, veg biryani, chicken or mutton biryani too. I have earlier posted another mushroom biryani recipe like this earlier INSTANT POT CHETTINAD MUSHROOM BIRYANI prepared with seeraga samba biryani which was a super hit in the blog and another one like this MUSHROOM DUM BIRYANI. You can serve this biryani with simple onion raita and AIR FRYER TANDOORI GOBI.

Usually I post biryani recipes prepared in pressure cooker method, open stove method, clay pot like these:

But I never posted much recipes in INSTANT POT though I use it often when I don’t want to spend much time on cooking or put in other words like I want to cook really quick so I don’t blog at that time, hence INSTANT POT RECIPES in the blog is very less, so thought to share one now and lot more in upcoming posts. Hope you guys will like them. So let’s get to the making!!

Instant pot mushroom biryani, Mushroom biryani

2021-12-12 22:36:49

Serves 3

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. Basmati rice – 2 cups
2. Water – 2 ½ cups
3. Onion – 1 medium ( sized) / 1 cup (thin slices)
4. Tomato – 1 / ¾ cup (thin slices)
5. Ginger garlic paste – 2 ½ tbsp
6. Green chilli – 2 nos.
7. Mushroom – 12 nos.
8. Mint – ½ bunch (finely chopped)
9. Curd – 1 tbsp
10. Red chilli powder – 1 to 1 ½ tsp
11. Salt – to taste
12. Oil – 2 tbsp
13. Ghee – 1 tbsp

WHOLE SPICES

1. Bay leaf – 1
2. Cloves – 2
3. Cinnamon stick – ½
4. Cardamom - 2

Note

* 1 cup = 235 ml

Instructions

Wash and soak basmati rice in water for 30 minutes. I soaked rice in enough water. After drain the water and keep the rice aside.
Meanwhile put IP in saute mode then add oil and ghee in IP, when it is hot add whole spices when aromatic add sliced onions and green chilli. Saute well until it turns light brown in color this gives good taste and color to biryani.
When the onions turn light brown in color add ginger garlic paste and saute well.
When the raw smell is add chilli powder and salt. Mix well for 30 seconds.
Now add chopped mint and sliced tomatoes. Saute well until tomatoes become mushy.
When tomatoes have turned mushy add curd and mix well. Now add chopped mushrooms. Saute well until masala is well coated in the mushrooms.
Now add 2 ½ cups of water and mix well. (1 cup water for each cup of rice and additional ½ to 1 cup water for mushroom, make sure to add less water as the rice will turn mushy easily) As mushroom leaves a lot of water I added just ½ cup water extra. Check for salt. Allow the mixture to boil. This should take about 2 minutes.
Now to the boiling mixture add the soaked rice and give it a gentle stir. When the mixture starts boiling turn off the SAUTE MODE. Put on the lid and seal the valve. Switch on PRESSURE COOK mode for 4 minutes in high. When done do manual release. After the pressure has released fully open the lid gently and fluff the rice gently and serve it hot with raita! I usually prefer do manual release like I open the whistle slowly instead if waiting for natural release as basmati rice usually gets very mushy. So do a quick release for fluffy grains of rice.
If you are preparing this biryani in open stove method then then Cook for the rice for 5 minutes in high flame and next 15 minutes in low flame. When done put off the flame and fluff the rice gently and serve it hot with raita!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Instant pot mushroom biryani with step by step images

Wash and soak basmati rice in water for 30 minutes. I soaked rice in enough water. After 30 minutes, drain the water and keep the rice aside.
Meanwhile, put the IP in saute mode then add oil and ghee in IP, when it is hot add whole spices when aromatic add sliced onions, little salt and green chilli. Saute well until it turns light brown in color this gives good taste and color to biryani.
When the onions turn light brown in color add ginger garlic paste and saute well.
When the raw smell is gone add chilli powder and salt mix well for 30 seconds.
Now add chopped mint and sliced tomatoes. Saute well until tomatoes become mushy. When tomatoes have turned mushy add curd and mix well.
Now add chopped mushrooms. Mix well. Let the mushrooms get well coated in masala. Do not cook the mushrooms fully.
When the mushroom starts getting cooked add 2 ½ cups of water and mix well. (1 cup water for each cup of rice and additional ½ to 1 cup water for mushroom, make sure to add less water as the rice will turn mushy easily) As mushroom leaves a lot of water I added just ½ cup water extra. Check for salt. Allow the mixture to boil. This should take about 2 minutes. Now to the boiling mixture add the soaked rice and give it a gentle stir. When the mixture starts to boil turn off the SAUTE MODE. Put on the lid and seal the valve. Switch on PRESSURE COOK mode for 4 minutes in high. When done do manual release.
After the pressure has released fully open the lid gently and fluff the rice gently and serve it hot with raita! I usually prefer do manual release like I open the whistle slowly instead if waiting for natural release as basmati rice usually gets very mushy. So do a quick release for fluffy grains of rice.
If you are preparing this biryani in open stove method then then Cook for the rice for 5 minutes in high flame and next 15 minutes in low flame. When done put off the flame and fluff the rice gently and serve it hot with raita!