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. 

Check my other vegetarian biryani recipes in the below links

• Brinjal Biryani

• Tomato Biryani

• Simple Vegetable Pulao

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.

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.

Video Recipe here

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.

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. 

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 )