mushroom biryani chettinad style - instant pot recipe

Preparation: For marination, mix all the ingredients listed under the marination section in a bowl and keep covered for 30 mins At the same time wash basmati rice and keep it soaked in water for 30 mins

Set the instant pot to "Saute" mode and add 2 tbsp of oil into the pot. Once the oil is hot, add all the whole spices (bay leaves, cloves, cardamom, cinnamon stick)

Let the whole spices fry for a few seconds and then add in the sliced onions and fry till they are golden brown. Take out some of the fried onions and keep aside to use later for garnishing.

Now add the marinated mushroom mixture to the pot and cook till the mushrooms are 80% done.

Now reduce the heat setting in "Saute" mode to low and add the coconut milk. Keep stirring and let it cook till it comes to a boil.

Now add the 2 cups of water and let it come to a boil. Add salt to taste. Salt should be a little more than what you need so that it's perfect once its soaked by the rice.

Now add in the soaked basmati rice and close the Instant pot lid. Switch the setting to "Manual" mode and set the time to 4 mins with the pressure valve set to sealing position.

Once the biryani is done, garnish with coriander leaves and the fried onions that we had kept aside. Serve hot with raita.