Wednesday, January 23, 2019

Mushroom Biryani in Pressure Cooker | Simple and Yummy Recipes

An easy and delicious South Indian style mushroom biryani in pressure cooker. It's a one pot cooking recipe without any layering. In South Indian biryani varities, seeraga samba rice is used. This is called as jeera rice in english. I have used seeraga samba /Jeera rice for this recipe. Instead, you can also use Basmati rice.
I have shared the easiest method of cooking biryani in pressure cooker. There is no grinding for this recipe. I have used only the whole spices for this recipe. This is a perfect recipe for bachelors and working women. 
Mushroom Biryani


Check my other vegetarian biryani recipes in the below links
Also check my OnePotCooking recipes here.

Course : Main Course
Cuisine : South Indian
Prep Time : 20 minutes
Cooking time : 20 minutes
Serves : 3

Here is the recipe and scroll down for the video recipe and Step by Step pictures

Ingredients:
Whole Spices
  • 3 Cinnamon sticks
  • 6 Cloves
  • 4 Cardamon pods
  • Little mace
  • 1 Star Anise
  • little Black stone flower / Kalpasi
  • 1 Bay leaf
Other Ingredients
  • 2 Onions, thinly sliced
  • 1 large Tomato, chopped 
  • 1/2 cup Curd ( optional )
  • 1 tbsp Ginger Garlic paste
  • 10 sliced & slit Green Chillies
  • Handful of Mint leaves, roughly chopped
  • Handful of Coriander leaves, roughly chopped
  • 1 packet / 200 gms of  Button Mushroom
  • 1 tsp Garam Masala
  • 2 cups of  Basmati Rice
  • 2 tbsp of Ghee
  • Salt as required
  • 2 tbsp of Oil
Preparation:
  • Rinse the basmati rice with water or till the water runs clear of starch. Soak the rice in 3 cups of  water and keep aside.
  • Wash the mushrooms thoroughly, chop it and place it in water so that it doesn't turn brown in colour.
Method :
  • Heat oil and 1 tbsp of ghee in a pressure cooker, when hot add all the following whole spices one by one : cinnamon, cloves, mace, cardamon, star anise, stone flower, bayleaf and fry & allow them to splutter.
  • then add the thinly sliced onions and fry till they start turning golden brown in colour.
  • then add the green chillies, mint & coriander leaves and fry for a minute.
  • add ginger garlic paste, chopped tomatoes, little salt to it. Stir and saute in a medium flame till the oil separates.
  • next add the mushrooms and mix well. Saute and cook for 2 minutes.
  • then add the curd and mix well.
  • next add the rice along with water and give a good mix.
  • add salt and garam masala to it and mix well. Bring it to boil.
  • add the coriander leaves and mix gently.
  • close the cooker with the lid. When the steam releases place the weight/whistle and cook for 2 whistles.
  • when the steam goes down, remove the lid, add the remaining 1 tbsp ghee and squeeze half a lemon and very gently mix the rice.
  • serve the biryani with raitha and pickle.
Mushroom Biryani
Step By Step Instructions of How to make Mushroom Biryani in Pressure Cooker
  • Heat oil and 1 tbsp of ghee in a pressure cooker
  • When hot add all the following whole spices one by one : cinnamon, cloves, mace, cardamon, star anise, stone flower, bayleaf and fry & allow them to splutter.
  • Then add the thinly sliced onions and fry till they start turning golden brown in colour.
      • Then add the green chillies, mint & coriander leaves. Fry till the leaves get wilted.
      • Add ginger garlic paste, chopped tomatoes, little salt to it. Stir and saute in a medium flame till the oil separates.
      • Next add the mushrooms and mix well. Saute and cook for 2 minutes.
      • Then add the curd and mix well.
      • Next add the rice along with water and give a good mix.
        • Add salt and garam masala to it and mix well. Bring it to boil.
        • Add the coriander leaves and mix gently.
        • Close the cooker with the lid. When the steam releases place the weight/whistle and cook for 2 whistles.
        • When the steam goes down, remove the lid, add the remaining 1 tbsp ghee and squeeze half a lemon and very gently mix the rice.

        Mushroom Biryani
        Video Recipe here

              Wednesday, January 09, 2019

              Mocha Kottai kara Kuzhambu / Field Beans Gravy ( Avarekai/ Val - Papdi- Bakla ) / Avarai Kottai Kulambu

              Today's recipe is Mochai kottai kuzhambu / Avarai Kottai (Field Beans/ Avarekai/ Val - Papdi- Bakla ) kuzhambu, is a delicious and spicy South Indian gravy recipe that goes well with idlis, dosa and rice. My favourite winter recipe and love this gravy with hot idlis, a perfect combo, I can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

              Avarekai / Mochai kottai Kuzhambu
              Here is the recipe. Scroll down for the Video Recipe and Step By Step Pictures

              Cuisine: South Indian
              Course: Main course
              Prep Time: 10 minutes
              Cooking time: 20 minutes
              Serves: 2

              Ingredients:
              • 200 gms Field Beans ( Avarai Kottai )
              • 1 Onion, chopped
              • 2 large Tomatoes
              • 1/2 cup grated Coconut
              • 1 tsp Ginger Garlic paste
              • 1 or 2 tsp Chilly powder
              • 1/2 tsp Turmeric powder
              • 1 tsp Coriander powder
              • 1 tsp Mustard seeds
              • 1 Sliced & Slit green chilly
              • 1 tbsp Oil
              • Few Coriander leaves
              • Few Curry leaves
              • Salt as required
              Preparation:
              • roughly chop and grind the tomatoes in a mixie or blender to a fine paste and keep aside
              • grind the coconut with little water to a fine paste and keep aside.
              Method:
              • heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.
              • add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.
              • next, add the tomato puree and salt to it and mix well. Cook for 2 minutes.
              • then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 
              • add 200 ml of water, field beans, required salt and mix well. 
              • Bring it to a boil. Cover the pan with the lid and cook in low medium flame for 15 minutes. Stir in between. ( or else you proceed the above method in a pressure cooker and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. )
              • when cooked, garnish with coriander leaves and serve with idli, dosa, rice.
              Another quick method for making this gravy
              Instead of kadai/pan/wok, use a pressure cooker for this method. Proceed with the same instructions above and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. Also, reduce the water to 150 ml. This method can be done very quickly and very easy to prepare. It's an one-pot cooking, perfect for busy mornings. 


              Avarekai / Mochai kottai Kuzhambu
              Step By Step Instructions of How to Make Mochai Kottai Kuzhambu / Field Beans Gravy / Avarekai / Val - Papdi- Bakla
              • heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.
              • add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.
              • next add the tomato puree, ginger garlic paste and salt to it and mix well. Cook for 2 minutes.
                • then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 
                • add 200 ml of water, field beans, required salt.
                • Bring it to a boil. Cover the pan with the lid and cook in medium flame for 15 minutes. Stir in between.
                • when cooked, garnish with coriander leaves and serve with idli, dosa, rice.


                Video Recipe for Mochai kottai Kuzhambu ( Avarekai )