No Water Mushroom Biryani

Ingredients (12)

• basmati rice200 g
• button mushrooms400 g
• onion1
• tomatoes2
• plain yogurt60 ml
• green chillies2
• mint leaves0.25 cup
• fresh coriander leaves0.25 cup
• chicken masala or meat masala1 tbsp
• (Use biryani masala or mushroom masala for a vegetarian version.)
• salt1 tsp
• ghee2 tbsp

Method

1. 1

   Wash the basmati rice until the water runs clear.

2. 2

   Soak the rice in water for 30–45 minutes.

3. 3

   Drain completely and set aside.

4. 4

   In a large bowl, combine:

5. 5

   Mushrooms

6. 6

   Fried onions

7. 7

   Yogurt

8. 8

   Green chillies

9. 9

   Mint leaves

10. 10

    Coriander leaves

11. 11

    Chicken masala (or biryani masala)

12. 12

    Salt

13. 13

    Mix gently until the mushrooms are evenly coated.

14. 14

    Let the mixture rest for 15–20 minutes.

15. 15

    Heat a heavy-bottomed pressure cooker over medium heat.

16. 16

    Add the ghee.

17. 17

    Spread the chopped tomatoes evenly over the base.

18. 18

    Arrange half of the marinated mushrooms over the tomatoes.

19. 19

    Spread the drained rice evenly over the mushrooms.

20. 20

    Cover the rice completely with the remaining mushroom mixture.

21. 21

    Close the pressure cooker.

22. 22

    Cook over medium-high heat until 1 whistle.

23. 23

    Reduce the heat to the lowest setting and cook for 5 minutes.

24. 24

    Switch off the heat and allow the pressure to release naturally.

25. 25

    Open the cooker.

26. 26

    Gently fluff the biryani with a fork, mixing the mushrooms and rice without breaking the grains.

27. 27

    Allow it to rest for 5 minutes before serving.