2 Servings | 10 mins prep time | 30 mins cook time
- 1 Cup Basmati Rice
- 0.5 Cup Sliced Mushroom
- 1 medium Onion, sliced
- 100 gm Peas
- 1 medium Potato
- Salt to taste
- 2 teaspoon Biryani Masala
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Jeera
- 2 teaspoon Curd
- 0.5 teaspoon Black Pepper Powder
- 1 teaspoon Lime juice
- 4 piece of Garlic
- 1 piece of Cinnamon
- 2 piece of Cardamom/Elaichi Green
- Oil for cooking
Cooking Steps for Mushroom Biryani:
In one bowl, put mushroom, peas and potato pieces. Add dahi (curd), 1/2 spoon salt and black pepper. Marinate for 15 minutes.
In pressure cooker, add oil. Once hot, put cloves, cinnamon and green cardamom.
When it starts to crackle, add sliced onions. Sauté till it turns pink in colour.
Add jeera and mix well. Cook for two minutes.
Now, add the marinated vegetables. Mix well.
Add biryani masala, salt and lime juice. Check the seasoning.
Add one cup water with soaked rice. Pressure cook it only for one whistle.
Turn off gas and keep it aside. Do not disturb it, let the pressure settle on its own.
When it cools down, garnish with fried onion.