Instant Pot Mushroom Rice

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Rinse the rice and soak it while you prepare the vegetables.
2. Heat oil in a pan or pressure cooker (sauté mode on an Instant Pot). Add bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
3. When the spices sizzle, add the onion and green chilies and sauté until golden. Stir in the ginger garlic paste and cook for about a minute until the raw smell is gone.
4. Add the chopped tomatoes, turmeric and salt. Sauté until soft and broken down.
5. Stir in red chili powder, garam masala, mint and coriander leaves and sauté for about a minute, taking care not to burn. Pour in the yogurt or coconut milk and mix well to deglaze.
6. Add the mushrooms and sauté for 2 to 3 minutes. Drain the rice completely and add it to the pot. Stir in the salt, pour in the water, and taste to adjust the salt.
7. Instant Pot: cancel the sauté, then press PRESSURE COOK (high pressure) and set the timer to 5 minutes. When it beeps, wait 5 minutes, then move the steam valve from sealing to venting to release the pressure manually.
8. Stovetop pressure cooker: cook for 1 whistle on medium flame, then let the pressure drop naturally.
9. Pot without a cooker: bring the water to a rolling boil, lower the heat to low, cover and cook until the rice is fully tender and the liquid is absorbed.
10. Let the biryani rest for 4 to 5 minutes, then fluff gently with a fork. Garnish with coriander and add lemon juice if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRiceMushroomYoghurtButton mushroom