This mushroom paneer biryani takes your typical mushroom biryani dish and ups the ante. With this recipe, you will get the chewy texture of the mushrooms combined with the delicious gooeyness of the paneer. When made right it’s like eating a mushroom cheese sandwich in a way. If you’ve had trouble cooking biryani in the past, then using this one potcooking method will make things easier for you. It will allow you to achieve the layering effect of biryani in an extremely simple manner in less time as well.
Health Benefits
Eating mushrooms is a great way to lower your cholesterol while still receiving some of the benefits of meat, primarily the protein. It is important to consume protein because protein helps repair cells and muscle tissue, which is what we need to keep our bodies in optimal condition; especially if we are physically active. But unlike meat, mushrooms don’t have cholesterol or fat, so they are overall healthier for you, especially if you are concerned about the condition of your heart.
Ingredients
cup basmati rice – soaked 30 mins and drained: 1
tbsp water: 1
tbsp ghee: 1
cup paneer cubes: 3/4
500g mushrooms
cup mint leaves: 1/4
green chili – slit: 1
tbsp fried onions: 3
tsp biryani masala/garam masala: 1/2
tsp chili powder: 1/2
tsp salt: 1/2
tsp ginger garlic paste: 3
cup yogurt: 1
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.