Mushroom biryani

Von Swasthi's Recipes · 45 Min.

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Zubereitung

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 the bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
3. When the spices sizzle, add the onion and green chilli and sauté until golden. Stir in the ginger garlic paste and cook for about 1 minute until the raw smell goes.
4. Add the chopped tomatoes, turmeric and salt and sauté until soft and broken down.
5. Stir in the red chilli powder, garam masala, mint and coriander leaves and sauté for about 1 minute without burning. Pour in the yogurt or coconut milk and stir well.
6. Add the mushrooms and sauté for 2 to 3 minutes.
7. Drain the rice completely, add it to the pot, stir in the salt and pour in the water. Taste and adjust the salt.
8. Instant Pot: press Cancel, then PRESSURE COOK (high pressure) and set the timer to 5 minutes. When it beeps, wait 5 minutes, then release the remaining pressure by turning the valve from sealing to venting.
9. Stovetop pressure cooker: cook for 1 whistle on medium heat and let the pressure drop naturally.
10. No cooker: bring the water to a rolling boil, reduce to low, cover and cook until the rice is fully cooked and the water is absorbed.
11. Rest the biryani for 4 to 5 minutes, then fluff gently with a fork. Garnish with coriander and add lemon juice if you like.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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