1
Wash the mushrooms with rice flour and water, rubbing gently a few times to remove dirt, then rinse clean and cut them in half or into pieces as preferred.
2
Blend garlic, ginger, coriander leaves, mint leaves, cashews, green chilies, and fennel seeds with a little water into a smooth paste.
3
Rinse the rice several times until the water runs clear, then soak for about 20-30 minutes.
4
Heat peanut oil and ghee in a pressure cooker, then sauté cinnamon, star anise, bay leaves, rock salt, cardamom, and cloves until fragrant.
5
Add the sliced onions with a pinch of salt and fry until golden brown.
6
Add a handful of mint leaves and the diced tomatoes, cooking until softened and fragrant.
7
Add the blended spice paste and stir-fry until the raw smell disappears and the mixture is fragrant.
8
Add chili powder, coriander powder, garam masala, and biryani masala, mixing well for about a minute.
9
Add water according to the rice-to-water ratio (about 1:1 for basmati, 1:2 for regular rice), bring to a boil over high heat, and check the seasoning (it should taste slightly saltier than usual).
10
Sprinkle in the remaining mint and coriander leaves, then stir well.
11
Drain the soaked rice and add it to the pot, mixing well with the broth.
12
Finally, add the cut mushrooms and mix in gently (mushrooms cook quickly, so add them last).
13
Cover the pressure cooker and cook on high heat until it whistles twice, then turn off the heat and let the pressure release naturally.
14
Open the lid, fluff the rice gently, and serve the mushroom biryani, optionally with onion raita or tomato chutney.
PrimedTableBETA
