Mushroom Biryani Recipe is a simple, tasty and flavorful one pot biryani with the touch of restaurant style made in Instant pot pressure cooker

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup basmati rice
  • 2 cups white mushroom (about 6 oz) ((add more if desired))
  • 1 medium onion (thinly sliced)
  • 1 medium tomato (finely chopped)
  • 1 tablespoon ginger garlic paste
  • 2 green chillies (slit lengthwise)
  • 1/4 cup yogurt (curd) (OR coconut milk (vegans can use dairy free yogurt))
  • 1/4 cup mint (pudina)
  • 2 tablespoons cilantro (coriander leaves)
  • 1.5 cups water ((depends on the quality of the rice))
  • 2 tablespoon oil ((or ghee))
  • salt (to taste)

Dry Spices:

  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder ((optional))
  • 1.5 teaspoon biryani masala ((or garam masala powder))

Whole Spices:

  • 1/2 teaspoon cumin seeds (jeera)
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2-3 cloves
  • 2 cardamom
  • 1 star anise ((optional))

Method

Instant Pot Method:

  1. Firstly, press SAUTE on Instant Pot. Next, add oil, and once it's hot, add whole spices like cumin, bay leaf, cinnamon stick, cardamom, and cloves.
  2. Once they sizzle, add ginger garlic paste and saute for 30 secs.
  3. Then add sliced onions and green chilies, saute for 2-3 minutes until onions turn light brown - stir regularly.
  4. Next, add tomatoes and saute for a minute till they become soft.
  5. Add dry spices like turmeric, red chili powder, coriander powder, and biryani powder, and saute for just 30 seconds. Make sure spices don't burn.
  6. Then add yogurt and mix everything. Also, deglaze the pot. If anything is stuck to the bottom of the pot, scrape it so no burnt bits should be at the bottom. Add the sliced mushrooms and mix again gently.
  7. Add rinsed basmati rice, water, salt, and give a stir. Sprinkle some mint and coriander leaves and mix.
  8. Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
  9. Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
  10. Restaurant Style Mushroom Biryani is ready to serve with Onion Raita or plain yogurt.

Indian Pressure Cooker Method:

  1. Follow all the steps as Instant Pot. Close the pressure cooker lid, and cook for 2 whistles on medium flame.
  2. Let the pressure release naturally and fluff with a fork.

Stovetop Pot:

  1. Follow all the steps as Instant Pot, Then close the glass lid and cook on medium-low flame for 10 to 15 minutes or until the rice is cooked through. Remove the lid and fluff the rice with a fork. NOTE: Add an extra ½ cup of water when cooking in a Pot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.