Easy, light and tasty pressure cooker mushroom biryani recipe that is quite simple to make!
Mushroom Biryani Recipe – How to make Mushroom Biryani – Kalan Biryani Recipe – How to make Kalan Biryani – Pressure Cooker Mushroom Biryani Recipe – #mushroombiryani #kalanbiryani #pressurecookerbiryani
Anything biryani is always a big yes at home any time of the day and today its Mushroom’s turn to brighten the table. There was a box of fresh white button mushrooms sitting in my refrigerator which needs to be finished and had to come up with something palatable. At home not everyone is a big of mushrooms… one recipe that never receives a negative feedback is biryani and will be done the moment it shows up on the table. Its been quite sometime now and didn’t realize that my site is missing this favorite recipe of mine. So here you go…. simple, delicious & flavorful mushroom biryani that I often make at home following my MIL’s recipe where she uses fresh coconut milk to make this scrumptious one pot dish.
Broken Wheat Biryani Recipe – Cracked Wheat Biryani – Biryani Recipes
Onion Raita Recipe – Vengaya Thayir Pachadi – Side dish for Biryani
Palak Biryani Recipe – How to make Spinach Biryani
RECIPE VIDEO ALSO AVAILABLE IN TAMIL ↓ UNDER NOTES
Mushroom Biryani Recipe
Easy, light and tasty pressure cooker mushroom biryani recipe that is quite simple to make!
Servings: 4
Ingredients
Rice & liquid measure
- 2 cups Basmati rice ***read notes
- 1 cup Water
- 1 cup Light Coconut milk ***read notes
- 1 cup Gravy below accounts for 1 cup approx, ****read notes
Mushroom Gravy
- 20 each White Button Mushrooms sliced, roughly 2 cups
- 2 cups Onion sliced lengthwise
- 1 cup Tomatoes chopped
- 2 long Green Chili slit open
- 1 tbsp Ginger Garlic Paste
- 1/4 cup Mint leaves
- 1/4 cup Coriander leaves chopped
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 tsp Coriander powder / Malli thool
- 2.5 tsp Salt or as per taste
- 1/4 cup Oil
- 1 tbsp Ghee for sauteing
- 1 tbsp Ghee for drizzling
- 3 each Bay leaves
- 1 each Star Anise
- 3 sticks Cinnamon 1 inch sticks
- 5 each Cloves
- 3 each Cardamom
- 1/2 tsp Cumin seeds
- 1/4 tsp Black peppercorns
- 1/4 cup Yogurt
- 1/4 cup Coriander leaves for garnishing
- 1/2 small Lemon 2 teaspoon juice
Optional
- 1/2 tsp Biryani Masala Powder / Garam Masala Powder
Instructions
Prep Work
- Soak basmati rice for 30 - 45 minutes. Clean the mushrooms, slice and keep it ready. Chop all the veggies, make ginger garlic paste, extract light coconut milk and set these aside.
Saute
- Heat oil and ghee in a cooker pan and add all the whole garam masalas like bay leaves, cinnamon, cloves, cardamom, star anise, cumin seeds & black peppercorn. Let it sizzle for a minute. Add few green chilies and fry along.
- Add thinly sliced onions and fry till translucent. Add ginger garlic paste and saute till the raw smell goes. This should take about 20 minutes over low medium flame.
- Once it turns light golden add the chopped tomatoes and cook until mushy.
- Add turmeric powder, chili powder, coriander powder and salt.
- Add yogurt and cook to make a thick masala. Saute until the masala thickens to semi thick stage.
- Now add the chopped mushrooms along with mint and coriander leaves.
- Now 2 cups of basmati rice, we will be using 1:1.5 rice water ratio - So we will need a total of 3 cups liquid measure. The base masala will account for 1 cup, add 1 cup water and 1 cup coconut milk. Add this to the mixture along with given measure of coconut milk. Once the gravy begins to boil, drain all the water from rice and add the soaked rice to the gravy. Squeeze about 1/2 lime over the gravy.
- Close the cooker and put the weight. Cook upto 1 whistle over medium flame. (the first whistle usually comes out in about 5 minutes) Then bring the flame to lowest setting, place a big tawa and place the closed pressure cooker over it. (like shown above) Cook for 10 minutes and then switch off the stove. Alternatively you may place it over a iron tawa if you have coil burners for even flow of heat.ander leaves and drizzle ghee.
- Let all the pressure settle, remove the weight and carefully open the lid. The rice must have cooked with all the mushrooms on top. Drizzle ghee and garnish with chopped coriander leaves.
- Carefully scoop out the rice to a wide bowl, fluff up with a fork and let all the steam settle a bit. Do not mix right away that will lead to mashing the rice. Gently mix once it cools a bit. Serve with chalna and raita.
Video
Notes
Pressure cooker Method - Cooking biryani in cooker has always been tricky. Following this methods yields fully cooked fluffy long rice with no browning on the bottom of the pan. For quick version, just soak rice for 15 minutes and use 1:2 ratio and cook up to two whistles over medium flame and switch off.
Stove top version - If cooking over stove top with 2 cups rice – Soak 30 minutes, use the same measure water, yogurt & coconut milk. Once it starts to boil reduce to very low flame, cover with lid and cook for 15 minutes stirring once midway.
Rice Cooker Method - If using a rice cooker just dump everything in the rice cooker pan, use 1:1.75 ratio and cook as per cooker instruction.
Instant Pot Method (3 quart)- Use 1:1 ratio , cook everything in Pressure cooker mode setting it at High Pressure for 5 minutes. Do immediate pressure release for firm texture and natural pressure release for soft texture.
Basmati rice - I have used India Gate Basmati rice for this recipe, which is promising taste and texture wise. For a long, slim, slightly grainy texture use 1:1.5 rice water ratio. For soft and mushy, go for 1:2 ratio.
Base Gravy - Always keep in mind that the base gravy also has some water content that has to be taken into account.
Water & Coconut Milk -Mushroom biryani can be cooked with just water alone but trust me that biryani is going to be just ordinary masala rice something bland in my opinion. Adding coconut milk gives a unique flavor to this biryani and is highly recommended for this recipe. Try use very light fresh coconut milk.
Transfer - This matters! transfer the biryani to a plate / tray immediately after making. Spreading on a tray with drizzle of ghee helps to keep the rice from sticking to each other and also avoids over cooking from whatever leftover heat that's on the bottom of the pan.
Chettinad Mushroom Biryani – Chettinad Kalan Biryani
Tandoori Cauliflower Biryani
Semiya Biryani – Vermicelli Biryani Recipe
13 Comments
The mushroom biryani of yours was a masala packed food with a minimal masala ingredients and that really tempted me to try it out, when I say minimal masala it is the three basic spice powder from any kitchen which is turmeric, coriander and chilli powder. The diluted yogurt and the coconut milk added the real twist. The measurement of the amount of yogurt which has to be diluted was so perfect that it made the whole difference and stood out from other recipes.
Normally we add thick yogurt in biryani where as in your recipe the diluted yogurt gave an extra added taste. I followed the steps perfectly and the result was in a perfect texture and flavor. Also I quickly complimented this with your aloo kurma which enhanced the mushroom biryani so well.
On a whole this recipe was a delish and for an amateur cook like me, who had to impress her husband with food and mushroom being not so his favorite ingredient. yippie!!!! come on I got a perfect guide that is spiceindia.
The way you have put it shows how much you learned from one recipe and iam pretty sure you will master things quickly and wish you the very best! Thank you so much Ilakkiya, so kind of you dear!
Tried mushroom biryani today and it was awesome. Kids enjoyed it the most. Thank u Mullai for these lovely recipes 🥰🥰🥰🥰🥰. Ur recipes are very simple and easy for us to follow.
Sweet of you Ramya💕glad you all liked it and thankful for your feedback🙂
just tried this recipe . it was too good …
Very Very good website, all recipes are awesome.Thank you for providing us this mushroom biryani recipe.My Mumma was very happy at seeing this.
Thank you so much for trying my recipes. I’m really happy seeing your comment!
Tried it and was awesome…Thanks and keep up..
Sorry I missed the water in ingredients..
Yummy recipe will try n let u know. Jus clarifying.. no need for water at all.. itz all from diluted coconut milk and yogurt??
Delicious Mushroom Biriyani I will try it.
Super tempting biryani and loved ur photograpy too..
Your click make me crave for the biryani dear:-) flavorful one pot meal