Mushroom Biryani Chettinad Style - Instant Pot Recipe

Ingredients

• 2 tsp Red chilli powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tbsp Ginger garlic paste
• 0.25 cup Curd
• 1 handful Coriander leaves (Chopped)
• 1 handful Mint (Chopped)
• 1 cup Coconut milk
• 2 unit/count Cloves
• 2 unit/count Bay leaves
• 1 unit/count Cinnamon stick
• 3 unit/count Green cardamom pods
• 2 cup Basmati Rice
• 2 cup Water
• 2 tbsp Oil
• 15 unit/count Mushroom (Chopped)
• 2 tsp Turmeric

Instructions

1. 1In a bowl, combine all ingredients listed under the marination section. Cover and let marinate for 30 minutes.
2. 2Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
3. 3Set the Instant Pot to 'Sauté' mode and add 2 tablespoons of oil. Once hot, add bay leaves, cloves, cardamom, and cinnamon stick. Sauté briefly, then add sliced onions and cook until golden brown. Reserve some onions for garnishing.
4. 4Add the marinated mushrooms to the pot and cook until they are 80% done.
5. 5Reduce the heat to low and add coconut milk. Stir continuously and bring to a boil.
6. 6Add 2 cups of water and salt to taste. Ensure the salt is slightly more than needed as the rice will absorb it.
7. 7Add the soaked basmati rice to the pot. Close the Instant Pot lid, set to 'Manual' mode, and cook for 4 minutes with the pressure valve in the sealing position.
8. 8Once the biryani is cooked, garnish with coriander leaves and reserved fried onions. Serve hot with raita.