Instant Pot Mushroom Biryani
User Reviews
5
Instant Pot Mushroom Biryani
Description
Instant Pot Mushroom Biryani begins by washing and soaking basmati rice. Whole spices such as cumin seeds, bay leaves, cloves, cardamom pods, cinnamon, and optional black cardamom are toasted briefly in heated oil in the pot to release their aromas. Cashews are added and cooked until golden and slightly crisp, with most set aside later for garnish. Sliced onions are sautéed until golden brown with salt and occasional water added to promote even browning. Half the onions are reserved for garnish. Ground spices including turmeric, Kashmiri chili powder (or paprika), garam masala, and salt mix with ginger garlic paste and yogurt before combining with the mushrooms. This mixture cooks with mushrooms and seasoning before adding soaked, drained rice and water. A final mix includes fresh chopped cilantro and optional mint. The biryani is pressure cooked to produce fragrant, flavorful rice infused with spices and tender mushrooms, finished with lemon juice and pepper flakes garnishes to enhance brightness and spice.
This recipe can be adapted for stovetop cooking by simmering covered until rice is tender and mushrooms are cooked, or adjusted for nut-free or onion-garlic-free variants with suggested substitutions. Variations include saffron milk drizzles, oil-free cooking, and brown rice options with longer cooking times.
Ingredients
- 1 1/3 cup white Basmati rice , wash really well and soak for at least 15 minutes
For the spices and onion:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 3 cloves
- 3 green cardamom pods slightly opened
- 1 cinnamon stick
- 1 black cardamom pods slightly opened, optional
- 3 tablespoons cashews
- 1 onion thinly sliced or 1 ½ cup thinly sliced red onion, medium
For the mushrooms:
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon Turmeric
- 1 1/2 teaspoon kashmiri chili powder or use paprika
- 1 1/2 teaspoons garam masala use less or more to preference
- 3/4 teaspoon salt divided
- 8-10 ounces mushroom 1/4 inch thick slices or quartered, use white or cremini or a mix, sliced
- 1 1/2 cups water
- 1/4 cup cilantro chopped
- 2 tablespoons mint optional, chopped
- 1/4 cup Non-Dairy yogurt or use coconut cream or cashew cream
- For garnish: lemon juice and pepper flakes
Instructions
- Wash and soak the rice if you haven’t already, then heat up the instant pot on sauté mode. Add the oil, once the oil is hot add the cumin seeds and cook for a minute or until fragrant. Then add the rest of the whole spices and mix in for a few seconds.
- Add the cashews and cook stirring frequently, until the cashews are golden, this can take anywhere from 1-3 minutes. You want the cashews to get golden on most of the edges,
- Remove most of the cashews and set aside for garnish.
- Add the onion and a good pinch of salt and cook until golden. 4-6 minutes. Stir occasionally and deglaze with 1 to 2 tablespoons of water in between. The water helps in the conduction of heat as well and helps in quicker and even browning.
- Once onion is golden remove half of the onion to use as garnish. Then add the ginger garlic paste, ground spices, that’s the Kashmiri chili powder, turmeric, garam masala and add yogurt and mix really well.
- Add the mushrooms and 1/2 teaspoon salt and mix really well. Add 2 to 4 tablespoons of water depending on your instant pot. If using a large (8 qt or 10 qt) instant pot then use the 1/4 cup of water.
- Close the lid and pressure cook for 9 minutes, once the pressure cooking is done let the pressure release for 5 minutes then quick release.
- Open the lid and stir the mushrooms and even them out in the inner pot. Then drain the rice and sprinkle the rice all over the mushrooms, do not mix. Sprinkle 1/4 teaspoons salt all over. (You can also add a cup of cooked chickpeas or beans here to make this into a meal, just put them over the rice and don’t mix)
- Add in 1 1/2 cups of water, just drizzle over the rice and do not mix. Add half the cilantro and mint on the rice and close the lid and pressure cook on high for 5 minutes. Once the pressure cooking is done, let the instant pot sit for 7 minutes to naturally release then quick release using a spatula.
- Open the lid, add lemon juice and fluff the rice. Remove the inner pot from the instant pot as the bottom plate stays hot and will continue to cook the rice. Once you remove the inner pot or transfer the rice to a serving dish, fluff really well then garnish with cashews, remaining reserved onions, cilantro and mint.
- Add some pepper flakes and serve. Serve with raita, yogurt, chutneys, curries or crisped tofu or protein of choice.
Notes
- Wash and soak basmati rice well before cooking to ensure fluffiness.
- Adjust garam masala quantity to suit your spice preference.
- Reserve some toasted cashews and fried onions to garnish the biryani for texture and flavor contrast.
- For stovetop preparation, cook the mushrooms with spices, then simmer with soaked rice and water covered for 17-19 minutes until done.
- To make nut-free, omit cashews entirely.
- No onion and garlic variant suggests substituting zucchini slices and fenugreek leaves.
- To cook with brown rice, soak for 30 minutes and pressure cook for 17-19 minutes.
- For oil-free buriyani, dry-toast cumin seeds and use broth instead of oil during sautéing.
- Drizzle with saffron-infused milk after cooking for added aroma and color, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 466mg | 19% |
| Potassium | 397mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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