1cupbasmati rice200 grams, soaked for 20 minutes in 2 cups water and then drained
2tablespoonsoil30 ml, I used avocado oil
1teaspoonshahi jeera (black cumin seeds)or use regular cumin seeds
1mediumred onionsliced thin
1green chilisliced, or add more to taste
8-10ozwhite mushroomssliced thick
1/2cupcoconut milk4 oz
3/4teaspoonsaltor to taste
Before you start, rinse the basmati rice until water turns clear. Then soak it in 2 cups water for 20 minutes and then drain the water using a colander and set it aside.I usually let it soak for 10 minutes and then start with the process of making the biryani. By the time, it's time to add the rice, it has already been soaked for 20 minutes.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the whole spices- bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and shahi jeera.Saute for few seconds until the spices are fragrant.
Then add the sliced onion, green chili and cashews. Cook for around 3 minutes until the onions are soft and light brown and cashews are lightly browned too. Then add in the ginger-garlic paste and cook for 1 minute.
4- Add in the mushrooms and cook them for 1 to 2 minutes. Remember to slice them thick. You can add more mushrooms if you want here.
Then add in the coconut milk and stir. Once you add the milk, use your spatula to scrape the bottom and de-glaze the pot. Since you sautéed the onion, there will be brown bits at the bottom and you want to get rid of it else the pot won't come to pressure.
Add the chopped cilantro and mint. Then add the garam masala, smoked paprika and salt.
Add the rinsed and drained rice and toss to combine with the rest of the ingredients.
Add water, don't stir, most of the rice should be under water. Then add the rose water (if using) on top.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
Open the lid and fluff the rice with a fork. Serve Mushroom Biryani with a side of yogurt or raita.
Start with rinsing and then soaking the rice for 20 minutes. Drain water and set it aside. Heat a heavy bottom pan on medium heat. Once it's hot, add the oil and then the whole spices.
After that follow all the steps as mentioned above for the Instant Pot recipe. After adding the rice and water (you might need extra 1/4 cup for stove-top, so total water would be 10 oz in that case), stir and close the pot with a lid. Cook on medium heat for 10 to 15 minutes or until the rice is cooked through. Remove lid and fluff the rice with a fork.
You may use plain whole milk yogurt in place of coconut milk here. The recipe won't be vegan then.
If you really love mushrooms and want a biryani packed with them, double the quantity of mushrooms. I have used 8 oz here, you can easily double it.
If you want to make this biryani spicy- add more green chilies or add 1/4 to 1/2 teaspoon of red chili powder (depending on how much heat you like).
If you make this in a 8qt, do add the extra 1/4 cup of water. Total water then would be 10 oz.