Name: Mushroom Biryani
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.33 cup white basmati rice (, wash really well and soak for at least 15 minutes); 2 tsp oil; 0.5 tsp cumin seeds; 2 null bay leaves; 3 null cloves; 3 null green cardamom (pods, slightly opened); 1 null cinnamon stick; 1 null black cardamom (. slightly opened, optional); 3 tbsp cashews; 1 null medium onion (, thinly sliced or 1.5 cup thinly sliced red onion); 1 tbsp ginger-garlic paste; 0.5 tsp turmeric; 1.5 tsp kashmiri red chilies ( (or use paprika)); 1.5 tsp garam masala (, use less or more to preference); 0.75 tsp salt (, divided); 9 oz mushrooms (, sliced (0.25 inch thick slices or quartered, use white or cremini or a mix)); 1.5 cup water; 0.25 cup chopped cilantro; 2 tbsp chopped mint (, optional); 0.25 cup non dairy yogurt ( (or use coconut cream or cashew cream)); null null lemon juice; null null pepper flakes

Instructions

Show units in method

1

Wash and soak the white basmati rice (1.33 cup) for at least 15 minutes. Heat the oil (2 tsp) in an [instant pot] on sauté mode. Once hot, add cumin seeds (0.5 tsp) and cook for min (1) until fragrant. Add leaves (2 bay), cloves (3), cardamom (3 green), stick (1 cinnamon), and cardamom (1 black) and mix for a few seconds.
2

Add cashews (3 tbsp) and cook, stirring frequently, until golden (about min (1) to mins (3)).
3

Remove most of the cooked [cashews] and set aside for garnish.
4

Add onion (1 medium) and a pinch of [salt] to the pot. Cook until golden (about mins (4) to mins (6)), stirring occasionally and deglazing with water (1 tbsp) to water (2 tbsp) in between to prevent sticking and aid browning. Adjust to 8 minutes for total active cook time.
5

Once the [onion] is golden, remove half for garnish. Add ginger-garlic paste (1 tbsp), kashmiri red chilies (1.5 tsp), turmeric (0.5 tsp), garam masala (1.5 tsp), and non dairy yogurt (0.25 cup), then mix really well.
6

Add mushrooms (9 oz) and salt (0.5 tsp) and mix well. Add water (2 tbsp) to water (4 tbsp) (use water (0.25 cup) if using a large [instant pot]).
7

Close the lid and pressure cook for mins (9). After pressure cooking, let the pressure release naturally for mins (5), then quick release any remaining pressure.
8

Open the lid, stir the [mushrooms], and spread them evenly. Drain the [white basmati rice] and sprinkle it over the [mushrooms] (do not mix). Sprinkle salt (0.25 tsp) over the [rice]. (Optionally, add chickpeas (1 cup) or beans (1 cup) over the [rice] at this stage, do not mix.)
9

Drizzle water (1.5 cup) over the [rice] (do not mix). Add half the chopped cilantro (0.25 cup) and chopped mint (2 tbsp) over the [rice]. Close the lid and pressure cook on high for mins (5). After pressure cooking, let the [instant pot] sit for mins (7) to naturally release pressure, then quick release any remaining pressure with a [spatula].
10

Open the lid, add [lemon juice], and fluff the [rice]. Remove the inner pot from the [instant pot] to prevent further cooking.
11

Transfer to a serving dish and garnish with the reserved [cashews], reserved [onion], remaining [chopped cilantro], [chopped mint], and [pepper flakes]. Serve with raita or chutney.