Mushroom Biryani Recipe in Pressure Cooker | Kalan Biryani - Mushroom Recipes

This is my first post on Indian mushroom recipes. I started with a simple and easy mushroom biryani recipe in pressure cooker.  We call it as Kalan biryani in Tamil.  When I was young , I used to think mushroom is a non-veg food. So I never thought of  eating mushroom recipes. But after marriage , I tasted mushroom Manchurian in a vegetarian restaurant and loved it. I loved its softness. I tried the same for my daughter. She too liked it a lot. I’ll post that recipe later.

 This time I wanted to try a rice variety with mushroom to pack for my husband’s lunch box. I googled so many recipes, got the idea and tried in my own way. It tasted great. My husband and his friends liked it a lot. I felt very happy that my first mushroom recipe is a huge success. Soon I will try to update this post with step by step pictures.

INGREDIENTS
1 cup - 250ml

Mushroom – 5 nos (big) Green peas – 1/4 cup (optional) Cinnamon – 1 piece Cloves – 2 nos Cardamom – 1 no Biryani leaf – 1 small Big onion – 1 no Tomato – 2 nos ( very small.. if big use one) Ginger & garlic paste – 1 tsp Red chilli powder – 1 tsp Salt  - as needed Basmati rice – 1/2 cup ( soak rice in required water for 10 mins) Water – 1 cup Cooking Oil & ghee – 1 tbsp each To grind: Coriander leaves – 1/8 cup Mint leaves – 1/8 cup Cashews – 4 nos Fennel seeds – 1/2 tsp Lime juice – few drops

METHOD

Wash and clean the mushroom pieces by keeping little water in a bowl. Take the pieces out and wipe it with a clean cloth.  Cut each mushroom into 3-4 pieces of medium size. Set aside.. Wash &  Soak rice in the required water till use (1:2 ratio) ( say for 10 mins). Grind all the items given under “to grind” to make a smooth paste. In a cooker base heat oil and add cinnamon, cloves , cardamom and biryani leaf. Then saute onions , ginger & garlic paste till its raw smell disappears.. Now add the tomato pieces and saute till it turns mushy. Add red chilli powder , salt and turmeric powder. Add the mushroom pieces and the ground masala paste. Mix well and finally add the soaked rice with the required water. Cook for 1 whistle in low flame by adding a tbsp of ghee. Fluffy , yummy biryani is ready to serve with a simple raita !!

NOTE

For variations , lime juice can be added at the end before serving instead of adding tomatoes. U can also fry the basmati rice in ghee before soaking in water.. For cooking basmati rice , Rice and water quantity of 1:2 would be sufficient if you don't soak the rice for 30 minutes. I used 2.25 cups which made the rice little mushy. My husband likes that way. So I used more water. If served for guests, add more ghee while sautéing.

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