PRESSURE COOKER MUSHROOM BIRYANI
Servings - 6
3 tablespoons oil
1 -2 tsp ghee
6 cashew nuts
3 bay leaves
4 - 5 green chillies
1 tbsp ginger-garlic paste
1/2 cup coriander and mint, chopped
1 tomato, chopped
1/2 tsp chilli powder
1 tbsp coriander powder
1/4 tsp turmeric powder
2 - 3 tbsp biryani powder
Salt to taste
400 grams of white button mushrooms
2 cups basmati rice, washed and drained
3 cups of water
2 tbsp lemon juice
In a pressure cooker, heat oil and ghee.
Add the onions and saute for 2 - 3 minutes.
Stir in the cashew nuts, bay leaves and green chillies.
Add the ginger-garlic paste and saute till the raw smell disappears.
Now, add the chopped coriander and mint.
Saute for a few seconds.
Next, add tomato and cook until the tomato is soft.
Add chilli powder, coriander powder, turmeric, biryani powder and salt.
Reduce the heat and cook for 2 minutes.
Stir in the mushrooms; next, add rice and water.
Add lemon juice and mix very well.
Pressure cook the mushroom biryani for 2 to 3 whistles.
Let the pressure settles down on its own.
Remove the lid and gently fluff the rice.
Serve with a raita of your choice.