Instant Pot Mushroom Biryani

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Instant Pot Mushroom BiryaniBiryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice, and meat or vegetables and typically takes a long time to prepare. My Instant Pot Mushroom Biryani takes just 10 minutes of prep time and can be ready-to-eat in under an hour. It’s easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party.


Biryani has a stronger taste of curried rice due to a higher amount of spices.
This recipe is an instant pot version of my original recipe of Mushroom Dum Biryani. A few days ago, when I was going through my old recipes, I found this recipe and thought of giving it a try in my Instant Pot. If you don’t have an instant pot, you can try making this in a pressure cooker as well. The outcome was a divine and aromatic no meat biryani, and that too in so much less time as compared to Dum biryani.

Well, Instant Pot is the latest Kitchen Gadget that is making its scores high in almost every kitchen. The stainless steel container, Easy cleaning, no babysitting,  quick and timed cooking are few features, because of which every one has fallen in over with this cool gadget.

 

I bought my Instant pot about 2 years ago, but I was not using it much because I love to keep my kitchen counter empty. After I saw my few blogger friends using an Instant pot so frequently in their cooking, I was so inspired to experiment in the Instant Pot too.

Here are the few recipes that were shared by my blogger friends. I tried these two and I must tell you they came out amazing and that too in so much less time. I have started to love my Instant pot now.
Click below to find out the recipes and also you will find the details about Instant Pot in these posts.

Saag Aloo By Sonal Gupta of Simply Vegetarian 777

Dum Aloo by Archana Deshmukh Mundhe Of Ministry of Curry

Click here for the Original recipe of Mushroom Dum Biryani

Here is how I made my  instant Pot version

Print

Instant Pot Mushroom Biryani

Aromatic Mushroom Biryani cooked in Instant Pot is full of flavors and taste.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Swati Goyal

Ingredients

  • 10-12 Button Mushrooms
  • 2 cups Basmati Rice, Soaked and drained
  • 1 Bay leaf
  • 2 Black cardamoms
  • salt to taste
  • 2 tbsp Desi Ghee
  • 1 inch cinnamon stick
  • 5-6 cloves
  • 4-5 Pepper corns
  • 4-5 green cardamoms
  • 1 onion finely chopped
  • 2 tbsp Ginger - Garlic Paste
  • 1/2 cup fresh tomato puree
  • 2 tbsp freshly chopped mint leaves
  • 2 tbsp Freshly chopped coriander leaves
  • 2-3 green chilis
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander Powder
  • 1 tsp Cumin powder
  • 1 cup Hung yogurt
  • 1 tbsp. lime juice
  • 1 tbsp Desi ghee or clarified butter to pour on top Optional
  • 1 tsp Kewda water ( available in Indian stores)
  • 7-8 saffron threads
  • 4 tbsp warm milk

Instructions

  1. In a small bowl, soak saffron threads in warm milk.
     In a big pan heat water and add Bay leaf, black cardamoms, salt and bring to boil. Add rice and cook for 5 minutes until rice is 3/4th done. Strain the rice

  2. Turn on IP on Saute and once the pan is hot, add oil, cinnamon, green cardamom, cloves, peppercorns and add onions. Sauté till onions change color. Now add mushrooms and saute well.

  3. Add Turmeric powder, red chili powder, coriander powder, cumin powder and stir for a while. Add tomato puree and mix well. Add yogurt and mix well and now add salt. Add little water and cook well.

  4. Add mint, coriander leaves and mix well and add lime juice. Let everything cook for 5 minutes until the extra water evaporates.

  5.  Take 2 tbsp of rice and mix orange food color and keep aside.

  6.  Now spread all the white Rice on top of this mixture evenly and pour kewda water and saffron milk. 

  7. Close the lid, and press manual high pressure for 5 minutes. Vent position set to sealing.

  8. Wait for Natural pressure release. Open the lid and then add colored rice on top. 

  9. Add desi ghee and give your biryani a light stir so that the colored rice mix well. Garnish with coriander leaves and serve hot with Raita( yogurt dip), chutney and sliced onions. Enjoy to the fullest!!

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4 comments

  1. Helen of Fuss Free Flavours says:

    I do love Biryani, such a tasty dish. I always consider it to be a fussy recipe though, and making sure you don’t overcook the rice and get it just so. Making it in an Instant Pot is ideal, and sounds so much less complicated. This sounds utterly delicious and worth making any day.

    Reply

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