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Mushroom Biryani in Pressure cooker  |  Ventuno Home Cooking

Mushroom Biryani in Pressure cooker | Ventuno Home Cooking (00:02:34)

Mushroom Biryani in Pressure cooker - Recipe
Ingredients: Ghee - 2 Tbsp
Bay leaf - 2 to 3 nos
Star Anise - 1 no
Few Cinnamon
Cardamom pods - 3 nos
Clove - 4 to 5 nos
Onions - 3 nos (Chopped)

Masala Paste
A piece of Ginger (chopped)
Few cloves of Garlic (chopped)
Green chilies - 2 nos
Red Chili paste - 3 tsp
Grated Coconut - 5 tsp
Few Coriander leaves
Few Mint leaves
Grind to paste
Add little Water

Tomatoes - 2 nos (chopped)
Mushrooms - 500 gms
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt
Coriander & Mint leaves - 1/2 bunch
Basmati Rice - 300 ml - (soaked 30 mins in water)
Water - 450 ml

Method:
1. Soak the basmati rice in water for 30 minutes
2. Heat ghee in the pressure cooker
3. Add bay Leaves, star anise, cinnamon, cardamom, cloves & onions. Saute till brown
4. Mean while, grind ginger, garlic, green chilis, chili paste, grated coconut, coriander & mint leaves with little water to a paste
5. Add the ground masala to the browned onions. Cook till the smell disappears and the oil separates.
6. Now add tomatoes, mushrooms, turmeric powder, coriander powder, salt, coriander & mint leaves. Mix well
7. Add soaked basmati rice and mix gently. Reduce flame to low-medium
8. Add water and mix. check for seasoning.
9. Close the lid and put flame to medium high. Wait for steam, then put on the weight
10. Cook for 1 whistle. Turn off.

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