Mushroom Biryani – Instant Pot
Mushrooms? are a superfood, and one of the most health-promoting foods on the planet. They are not only low in calories but also a great source of fiber, vitamin d, and protein.
Mushrooms? are our family favorite vegetable. Is it a vegetable!?! While they’re often referred to as a vegetable, they’re actually fungi. Fungi are similar to plants, but can’t survive through photosynthesis. Mushrooms are a great addition to a healthy diet—not to mention totally delicious.
Eating a variety of organic mushrooms regularly is best. You can choose from white, cremini, Portobello, oyster, shiitake, maitake, reishi mushrooms, and other types of edible fungi.
Tips to buy and store mushrooms ?:
- While buying mushrooms from the farmer’s market, avoid mushrooms that appear slimy or withered. Always look for dry, firm and unbruised mushrooms.
- If buying loose mushrooms, store them unwashed in a paper bag or wrapped in a paper towel in the refrigerator, which would help them to breathe.
- If buying packed ones from supermarkets, they are good to stay in the package for up to a week, as the wrap on packaged mushrooms has tiny holes in it to prevent condensation from building up.
- Keep them in an open shelf (where air circulates) in the refrigerator, not in the fridge’s vegetable bin (which is the moist place).
- Mushrooms can take on flavors of other strong foods nearby. So, store them away from pungent foods (like onions, garlic, etc.,).
- Rinse and pat dry just before cooking, to avoid discoloration.
Mushrooms can be added to the diet in many ways like soups, pasta, stir-fries, grilled or sautéd. There are many easy choices available in markets like dried mushrooms and mushroom powder but still, fresh ones are always the best choice that provides maximum health benefits.
Here is a simple and delicious biryani using mushrooms. Biryani is a traditional Indian one-pot dish, differs in taste and flavors all over India. If you are a vegetarian looking for meat replacement in biryanis, then mushroom would be the best plant-based protein, to be tried in biryanis.
This Biryani can be prepared in less than an hour using instant pot or pressure cooker and does not require any side-dish, just simple raita goes well with this scrumptious biryani.
Bored of regular vegetable sambar? Here is another easy sambar recipe with mushrooms…
MUSHROOM SAMBAR
HOW TO MAKE MUSHROOM BIRYANI STEP BY STEP:
1. Chop one large onion into thin slices, finely chop one small tomato, 3-4 green chili and handful of mint-coriander leaves.
2. Turn on InstaPot to SAUTE mode. Once hot, add 2 TBSP oil and 1 Tbsp ghee, add whole spices.
3. Add onion & green chili, saute until onions turn golden brown in color; stir occasionally.
4. Add 1 Tbsp ginger-garlic paste and saute until the raw smell of the paste goes off.
5. Add in the finely chopped tomato and cook until soft.
6. While the tomatoes get cooked, rinse 15 mushrooms ? thoroughly and cut into big chunks/thick slices.
7. Add chopped mushroom, mint & coriander leaves, saute for 2 mins.
8. Add 2 tsp garam masala powder, 1 tsp biryani masala powder, ¼ cup curd & salt as per taste.
9. Add 4 cups water(depends on the type of rice using) and 3 cups rinsed Basmati rice. Mix well.
10. Close Lid of InstaPot and turn the valve to SEALING. Press CANCEL button, turn on MANUAL mode(High-Pressure), Set timer to 5 minutes.
11. Wait for Natural Pressure Release(NPR) and open lid and open lid (Be careful of the HOT STEAM). Mix Rice gently and serve hot with raita.
Biryani tastes best with Raita(Yogurt dip). Check out Raita Recipe here…
RAITA RECIPE
Recipe Card for Mushroom Biryani :
Mushroom Biryani | ಮಶ್ರೂಮ್ ಬಿರಿಯಾನಿ | Instant Pot Recipe | One-Pot Meal
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 2 Tbsp Cooking Oil
- 1 Tbsp Ghee
- 1 Large Onion (thinly sliced)
- 3 Green Chili (slitted)
- 1 Tbsp Ginger-Garlic Paste
- 1 small Tomato (finely chopped)
- 15 Mushrooms (sliced thick)
- Mint Leaves (handful)- chopped
- Coriander Leaves (handful)- chopped
- 2 tsp Garam Masala
- 1 tsp Biryani Masala
- Salt (as needed)
- ¼ cup Curd
- 4 cups Water
- 3 cups Basmati Rice
Whole Spices:
- 2 inch Cinnamon
- 1 tsp Fennel Seeds
- 2 Cardamom
- 1 Star Anise
- 1 Bay Leaf
- 4 Cloves
- 1 Tbsp Kalpasi Dagad Phool/Black Stone Flower
Instructions
Preparation:
- Rinse mushrooms thoroughly and cut into big chunks/thick slices.
- Cut onion into thin slices, finely chop tomato and mint-coriander leaves.
INSTANT POT METHOD :
- Turn on InstaPot to SAUTE mode. Once hot, add oil and ghee, add whole spices.
- Add onion & green chili, saute until onions turn golden brown in color; stir occasionally.
- Add ginger garlic paste and saute until raw smell of paste goes off.
- Add in tomato and cook until soft.
- Add mushroom, mint & coriander leaves, saute for 2 mins.
- Add garam masala powder, biryani masala powder, curd & salt as per taste.
- Add water(depends on the type of rice using) and rinsed basmati rice. Mix well.
- Close Lid of InstaPot and turn the valve to SEALING.
- Press CANCEL button, turn on MANUAL mode(High-Pressure), Set timer to 5 minutes.
- Wait for Natural Pressure Release(NPR) and open lid. **BE CAREFUL OF THE HOT STEAM**
- Mix Rice gently and serve hot with raita.
INDIAN PRESSURE COOKER METHOD :
- In a pressure cooker heat oil & ghee on medium flame, once it's hot add whole spices.
- Add onion & green chili, saute until onions turn golden brown in color; stir occasionally.
- Add ginger garlic paste and saute until raw smell of paste goes off.
- Add in tomato and cook until soft.
- Add mushroom, mint & coriander leaves, saute for 2 mins.
- Add garam masala powder, biryani masala powder, curd & salt as per taste.
- Add water(depends on the type of rice using) and rinsed basmati rice. Mix well.
- Close the lid, with a whistle on it. Cook for 2 whistles and off the stove.
- Once the pressure goes down, mix rice gently and serve hot with raita.
- Enjoy the Scrumptious Biryani!
Video
Notes
- While preparing Ginger Garlic paste use 40:60 (Ginger: Garlic) ratio.
- Rinse and soak Basmati rice for 20 mins for fluffy and seperate grains.
- The Rice:Water proportion differs on the type of rice using.
- Use Seeraga samba rice instead of Basmati rice for flavorful biryani. Use 1:2 (rice:water) ratio if using seeraga samba rice.
Enhance the flavor of your dishes with this homemade ginger garlic paste, as homemade is always best & healthy choice!!
You might want to try other INSTANT POT recipes…
- Methi Soya Rice – Instant Pot
- Mushroom Biryani – Instant Pot
- Millet Pongal – Instant Pot
- Chicken Biryani – Instant Pot
- Bele Obbattu – Instant Pot
- Stuffed Brinjal – Instant Pot
- Barley Vegetable Soup – Instant Pot
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Thank you and Happy Cooking!
Nice artilce and tips thank you very much for your post
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