Mushroom Biryani | Kalan Biryani
A Spicy and flavourful Mushroom Biryani(also called as Kalan Biryani) in pressure cooker
Servings 3
Calories 487kcal
Ingredients
- 500 grams Mushroom
- 1 cup Basmati Rice
- 2 Onion thinly sliced
- 2 Tomato – sliced
- 2 tsp Ginger garlic paste
- 2 Green chillies
- 1/4 tsp Turmeric powder
- 1 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/4 tsp Garam masala
- 1 cup Coriander leaves finely chopped
- 1 cup Mint leaves finely chopped
- 1/4 cup Curd
- 1 tsp Shahi jeera
- 1 Black cardamom
- 2 Green cardamom
- 1 inch Cinnamon
- 3 Cloves
- 1 Bay leaf
- 3 tbsp Ghee
- Salt as required
Instructions
How to make Mushroom Biryani / Kalan Biryani
Preparation:
- Soak the rice for at least 30 min
- Clean the mushrooms and cut into small pieces.
Method:
- In a heavy bottomed vessel or pressure cooker, add ghee.
- Add Shahi jeera, black cardamom, green cardamom, cloves, cinnamon and bay leaf.
- Then add green chillies and onions. Cook till onion turns translucent.
- Add ginger garlic paste and cook well.
- Now add mushrooms and tomato. Mix well.
- Now add spice powder and close the vessel with a lid. Cook for 3 mins in medium flame.
- Add curd and give a mix.
- Now add salt, chopped coriander and mint leaves.
- Drain the rice and add it to the masala.
- Add 2 cups of water. Check for salt. Now the water should be slightly salty.
- Close with a lid and cook for 3 mins in high flame and 10 mins in low flame.
- If cooking in pressure cooker, cook for 2 or 3 whistles.
- Serve hot with raita or any gravy.
Notes
- Use fresh ginger-garlic paste.
- You can also use seeraga samba rice instead of basmati rice.