MUSHROOM (KALAAN) BIRYANI

Mushroom (KALAAN) Biryani is a simple, tasty and flavorful one pot Biryani with the touch of restaurant style made in Instant pot pressure cooker in less than 30 minutes. It is perfect for office lunch boxes, pot luck, birthday, kids lunch box or on a family get-together. This Mushroom Biryani is a delicious veg treat when served with a flavorful raita and a papad on the side.

PREPARATION TIME : 10 minutes

COOKING TIME         : 15 minutes

INGREDIENTS: (serves 4 persons)

• Basmati rice/Any rice      - 1 and 1/2 cups
• Mushroom/kalaan           - 250 g
• Onion medium size         - 2
• Tomato medium size       - 1
• Green chilly (slitted)        - 1
• Bay leaf                              - 1
• Cinnamon stick small      - 1
• Cloves                                - 2
• Star anise small pieces   - 2
• Kalpasi                               - 1
• Mace/javitri                      - 1
• Curd                                   - 4 spoons
• Red chilli powder             - 2 spoons
• Garam masala                  - 1 spoon
• Turmeric powder             - 1/4 spoon
• Oil/Ghee                           - 4 spoons
• Water                                - 450 ml

To Grind:

• Green chillies               - 3
• Small onion                  - 10 shallots
• Chopped ginger           - 1 spoon
• Garlic cloves                 - 6
• Mint/Pudina leaves    - 1 handful
• Coriander leaves         - 1 handful
• Salt

DIRECTIONS:

1. Chop the mushroom into quarters and Wash 2-3 times with water. Soak basmati rice for 20 minutes. Strain the water and keep rice aside. Get ready with all the ingredients.

2. Heat oil/ghee in a cooker and add bay leaf, mace, kalpasi,star anise pieces, cloves and cinnamon stick. Saute for a minute. (Tip: Ghee enhances the flavour of the Biryani.)

3. Add Green chilly and finely chopped onions. Saute well until onion turns translucent.

4. Add finely chopped tomatoes. Saute well until they turn soft and mushy.

5. Grind small onions, green chillies, mint leaves, coriander leaves, chopped ginger, garlic cloves and salt to a fine paste in a mixer with little water. (Note: Do not add more water.)

6. Add the freshly prepared green paste. Mix well.

7. Add curd, red chilli powder, turmeric powder and garam masala. Mix well and cook for 3-5 minutes. (Tip: Keep stirring, do not burn the masalas.)

8. Add the chopped mushrooms. Mix well. Cover with lid and cook for 5 minutes. (Note: Mushroom oozes out water.)

9. Add 450 ml water and let it come to rolling consistency. (Tip: Check for salt, the water should be slightly salty.)

10. Add the soaked-drained basmati rice. Mix gently.

11. Close the lid and pressure cook for 3 whistles in high flame. Switch off the flame.

12. Once the pressure releases open the lid and gently fluff the rice from corner. (Note: Do not break the rice.)

13. Serve Mushroom Biryani with raita and Enjoy!

ADDITIONAL TIPS:

=> Curd gives nice taste to the Biryani. Its optional, you can also skip it.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy, you can adjust the quantity accordingly.

=> I grinded ginger and garlic freshly for nice aroma, you can also use store bought/homemade ginger garlic paste.

=> I used basmati rice and water in the ratio 1:2 (i.e) for 1 cup rice I have added 2 cups water.

=> Instead of 3 cups water I have added only 2 and 1/2 cups water. Since I have added curd, freshly prepared green paste and mushroom also oozes some water, I reduced the water quantity.

=> Soaking the rice for 20 minutes, enables faster cooking.

=> You can also add 1/2 spoon Biryani powder to enhance the taste.