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Mushroom & Spinach Biryani

Features:
  • Veg
Cuisine:
  • 45 mins
  • Serves 3
  • Easy

Ingredients

How to make Mushroom & Spinach Biryani

  1. Combine the oil, onion, mushrooms, and carrot in a pressure cooker that has a capacity of at least 6 quarts.
    1. Cook uncovered over medium-high heat for 8 to 10 minutes.
    2. Stir occasionally taking care not to let the vegetables burn, until they turn a deep brown color and are caramelized and aromatic.
  2. Stir in the rice, curry powder, chili, cardamom, saffron, and ginger.
    1. Cook for a minute and stir to coat the rice with the oil.
    2. Add vegetable stock and and season with salt.
    3. Lock on the pressure cooker lid and bring to high pressure.
    4. Lower the heat as much as you can while still retaining high pressure, and cook for 20 minutes.
  3. Taste the mixture and adjust the seasoning. 
  1. Stir in the spinach, turn the flame to medium and cook uncovered for 3 to 5 minutes. Stir occasionally until any remaining liquid is almost completely absorbed and the spinach is wilted.
  2. Remove from the heat and let stand for 5 to 10 minutes.
  • Taste, and adjust the seasoning. 
    1. Stir in cashews and chopped herbs. 
    1. Serve and enjoy! 

    Trivia

    Mushrooms are a natural pesticide.

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