Servings - 6

Ingredients: 

• 3 tablespoons oil 

• 1 -2 tsp ghee 

• 2 onions  

• 6 cashew nuts  

• 3 bay leaves 

• 4 - 5 green chillies 

• 1 tbsp ginger-garlic paste 

• 1/2 cup coriander and mint, chopped 

• 1 tomato, chopped  

• 1/2 tsp chilli powder 

• 1 tbsp coriander powder 

• 1/4 tsp turmeric powder 

• 2 - 3 tbsp biryani powder 

• Salt to taste 

• 400 grams of white button mushrooms 

• 2 cups basmati rice, washed and drained  

• 3 cups of water 

• 2 tbsp lemon juice  

Method: 

1. In a pressure cooker, heat oil and ghee.  

2. Add the onions and saute for 2 - 3 minutes.  

3. Stir in the cashew nuts, bay leaves and green chillies.  

4. Add the ginger-garlic paste and saute till the raw smell disappears. 

5. Now, add the chopped coriander and mint. 

6. Saute for a few seconds. 

7. Next, add tomato and cook until the tomato is soft. 

8. Add chilli powder, coriander powder, turmeric, biryani powder and salt.  

9. Reduce the heat and cook for 2 minutes. 

10. Stir in the mushrooms; next, add rice and water. 

11. Add lemon juice and mix very well. 

12. Pressure cook the mushroom biryani for 2 to 3 whistles. 

13. Let the pressure settles down on its own. 

14. Remove the lid and gently fluff the rice. 

15. Serve with a raita of your choice.