one pot Mushroom BIRYANI
Mushroom marinated in thick non-sour curd makes the best flavorful one-pot pressure cooker biryani is so flavorful. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.
Hung curd marination
The trick for tasty restaurant-style biryani is marination. always use non-sour curd. You can also use sour cream or plain yogurt or hung curd. Avoid curd with whey. Always use thick curd.
CAN I SKIP THE MARINATION?
Yes, you can mix all the masala after adding curd in the pressure cooker but marinating in advance avoid curdling and makes mushroom briyani flavorful.
ALWAYS SAUTE yogurt mixture IN LOW FLAME
To avoid curdling always saute on low flame. After adding water, you can boil it on a medium flame.
CAN I SKIP BIRYANI MASALA
Biryani masala is a must, it gives a good flavor to the one-pot biryani with mushroom. You can prepare homemade biryani masala or store-brought biryani masala. Adjust the masala according to your taste but don’t skip it.
RICE FOR mixed veg BRIYANI
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.
SHOULD I SOAK RICE?
I soaked the rice for 30 minutes. adjust the soaking time according to the rice variety you use.
CAN I USE OIL FOR COOKING?
yes, you can use oil. Ghee gives amazing flavor to the biryani so I use prefer using both oil and ghee.
Should I add more tomatoes?
Since I added 1 cup of thick sour cream, I added 1/4 cup of tomatoes. If you are reducing curd, increase tomatoes
SIDE DISH FOR BIRYANI
Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, and raita
OTHER VEGETABLES FOR mushroom briyani
you can use vegetables like corn, capsicum, peas, paneer, etc for biryani.
CAN I COOK cooker mushroom biryani IN THE INSTANT POT?
Yes, for the instant pot version avoid soaking the rice. Add 1: 1 + 1/2 liquid (including yogurt), cook for 5 minutes and do natural pressure release.
VARIETY RICE
PRESSURE COOKER RECIPES
CURD-BASED RECIPES IN TMF
Mushroom recipes
Ingredients
water to soak
Marinate masala
1 cup thick non-sour curd 200 grams mushroom, washed and chopped 1 tablespoon biryani masala 1/2 teaspoon Kashmiri chilli powder 1/4 teaspoon turmeric powder required salt 1 tablespoon peanut oil 1/2 teaspoon fennel seeds 1/4 teaspoon turmeric powder 1/2 teaspoon Poppy seeds 1 clove 1/2 teaspoon garam masala mint and coriander leaves few 1 cardamom 1/2 tablespoon biryani masala small piece cinnamon 1 bay leaf 1/2 teaspoon garam masala Water 2 cups 1/2 teaspoon sesame oil
how to make kalan biryani in a pressure cooker with step-by-step pictures
Soak rice
First, wash and soak for 30 minutes
Marinate mushroom
Add the ingredients mentioned under “marinate masala” and mix well
Mushroom Biryani in cooker
Add oil and ghee to the pressure cooker
Turn on the stove to medium flame and heat Add cashews; mix well and saute till cashew starts to change color
Furthermore add bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown
Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent
Add tomatoes and required salt; mix well and saute till tomatoes turn mushy
Furthermore, add garam masala and biryani powder; mix well and make sure nothing is stuck to the pan
Turn down to low flame Add yogurt mixture and saute for 30 seconds
Spread a layer
Add rice; spread but avoid mixing
Furthermore, add mint and coriander leaves and water; avoid mixing
Finally, add sesame oil and turn to medium flame
Bring to a slight boil. pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker Gently fluff the rice
