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Mushroom Paneer Biryani

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Ingredients

Adjust Servings:
1 cup basmati rice – soaked 30 mins and drained
1 tbsp water
1 tbsp ghee
3/4 cup paneer cubes
Marinade
500g mushrooms
1/4 cup mint leaves
1 green chili – slit
3 tbsp fried onions
1/2 tsp biryani masala/garam masala
1/2 tsp chili powder
1/2 tsp salt
3 tsp ginger garlic paste
1 cup yogurt

Nutritional information

929 kcal
calories
91.35 g
carbohydrates
91.51 g
protein
40.86 g
fat
1557 mg
sodium
242 mg
cholesterol

Mushroom Paneer Biryani

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

  • Marinade

How to make Mushroom Paneer Biryani

  • Mix the marinade ingredients in a bowl and let sit for hours.
  • Add water and ghee to the pressure cooker.
  • Spread half of the marinated mushrooms evenly over the bottom of the pressure cooker.
  • Layer the rice over the mushrooms.
  • Lay down another layer of mushrooms over the rice.
  • Spread a layer of the paneer cubes over the mushrooms.
  • Cover the pressure cooker and cook at a high temperature for 2 whistles.
  • Turn off the heat and let the pressure settle.
  • Gently stir.

Trivia

The number of mushrooms that exist in nature is unknown.

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