Fragrant Mushroom Biryani
Jeera rice is the traditional choice for South Indian “Seeraga Samba” biryani, as it absorbs flavors beautifully.
| Ingredients | Quantity |
|---|---|
| Jeera Rice | 1 ½ cups |
| Sliced Mushrooms | 200 grams |
| Onions & Tomatoes (chopped) | 1 large each |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chillies (slit) | 2-3 nos |
| Mint & Coriander leaves | ½ cup each |
| Biryani Masala & Chili Powder | 1 teaspoon each |
Easy Fragrant Mushroom Biryani Recipe Instructions
Sauté Spices
Heat oil in a pressure cooker. Add whole biryani spices (cloves, cardamom, star anise). Add onions and green chillies; sauté until golden brown.
Prepare Masala
Stir in the ginger-garlic paste followed by tomatoes. Cook until mushy. Add mushrooms, mint, coriander, and dry spice powders. Sauté for 3 minutes.
Pressure Cook
Add the washed (not soaked) Jeera rice. Pour 2 ¼ cups of water (ratio 1:1.5). Add salt and a squeeze of lemon.
Steam
Close the lid and cook for exactly 2 whistles. Once the pressure releases naturally, fluff gently with a fork and serve with raita.
| Ingredients | Quantity |
|---|---|
| Jeera Rice | 1 ½ cups |
| Sliced Mushrooms | 200 grams |
| Onions & Tomatoes (chopped) | 1 large each |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chillies (slit) | 2-3 nos |
| Mint & Coriander leaves | ½ cup each |
| Biryani Masala & Chili Powder | 1 teaspoon each |
Easy Fragrant Mushroom Biryani Recipe Instructions
Sauté Spices
Heat oil in a pressure cooker. Add whole biryani spices (cloves, cardamom, star anise). Add onions and green chillies; sauté until golden brown.
Prepare Masala
Stir in the ginger-garlic paste followed by tomatoes. Cook until mushy. Add mushrooms, mint, coriander, and dry spice powders. Sauté for 3 minutes.
Pressure Cook
Add the washed (not soaked) Jeera rice. Pour 2 ¼ cups of water (ratio 1:1.5). Add salt and a squeeze of lemon.
Steam
Close the lid and cook for exactly 2 whistles. Once the pressure releases naturally, fluff gently with a fork and serve with raita.
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