This is my first Briyani recipe that I tried in my Instant Pot. Turned out super delicious. Perfect Sunday Lunch that was made under 20 minutes 😊 The rice was cooked well and Mushrooms too. I added around 1.25 cups of water for 1 cup of Rice. I used Saute Mode and Pressure Cook Mode to prepare this Rice. I have made Mushroom Biryani several times directly in a pressure cooker using Basmati rice. I will add the steps below for those who don’t have an Instant Pot at home
How to cook Mushroom Biryani without using an Instant Pot :
- Soak a cup of Basmati Rice in cold water for atleast 30 minutes
- Heat ghee in a wide bottomed vessel. I usually use my Pressure Pan for cooking such variety rice
- Add jeera. Let it splutter
- Later add Onions, slit green chilli and finely chopped mushrooms,tomatoes
- Saute on a high flame for a minute. Add turmeric, chilli powder, MDH Kitchen King Masala, salt and mix everything well
- Now is the time to add yogurt, kasuri methi leaves & 1.5 cups of water
- At this stage add one cup of Basmati Rice and turn the flame to low
- Cover the cooker and let the Mushroom Biryani get cooked for atleast 9-10 minutes
- Open the cooker after 10 minutes and you can see the Rice cooked well in Mushroom Masala
- Leave it to cool down for 2-3 minutes and then serve the Mushroom Biryani with Raita or any side dish of your choice
There is another simple version of Mushroom Rice where I cooked Rice separately and then added it with Mushroom masala. you can follow this Mushroom Briyani recipe that I added few years ago 🙂
Time Taken in Instant Pot :
Saute Mode : 4 Minutes
Pressure Cook Mode : 5 minutes + time taken to build pressure
Manually Release Pressure after 4-5 minutes
Total Time from start to finish : Less than 20 minutes
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 Cup Basmati Rice
- 250 gms Button Mushrooms
- 1 Medium Sized Onion
- 2 Tomatoes
- 1 tbsp Finely Chopped ginger and garlic
- 1 small green chilli
- 1 tbsp yogurt
- 1/2 tbsp salt
- 1/2 tsp turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp MDH Kitchen King Masala this one is optional
- 1 tbsp Kasuri Methi leaves
- 1 tsp ghee
- 2 tsp Oil
- 1 tsp Jeera Seeds
Ingredients
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- Soak Basmati Rice for atleast 30 minutes
- Turn on Saute Mode in Instant pot and add oil, ghee
- Once they are hot add Jeera seeds. Let it splutter
- Add slit green chilli, onion, ginger garlic pieces. Saute well
- Add chopped tomatoes, mushrooms and continue sauteing
- Add salt, turmeric and other spice powders. Give it a mix
- Add yogurt and Basmati Rice
- Stir everything together
- Add 1.25 cups of water and add kasuri methi leaves
- Cancel Saute Mode and turn on Pressure Cook mode
- Set the timer to 5
- Once it is done you can release the pressure immediately or wait for 4-5 minutes and then release it
- I released the pressure after approx 4 minutes and this is how it looked like
- Also the best part of IP is you don't have to worry about the rice getting burned
- This is how it looked like at the bottom of the pan
- Delicious Mushroom Biryani is ready under 20 minutes
- You can try adding exact 1 cup of water instead of 1.25 cups like I added. I guess that might yield even more fluffier rice. Mine was cooked well and we absolutely loved it
- I served Mushroom Briyani with Onion Raita..
1. I didn't add any whole spices because I felt the combination of Garam Masala + MDH Kitchen King Masala + Dried Kasuri Methi leaves was sufficient. If you want you can add whole spices like Bay Leaf, Cardamom,Cloves, Saunf and Cinnamon along with Jeera seeds
2. You can also add Capsicum, Frozen Green Peas too to this rice
3. Since I didn't have any fresh herbs like Mint and Coriander I didn't add them while cooking. You can add them as well