chettinad mushroom biryani

Instant pot biryani recipe, Chettinad mushroom biryani

Instant pot chettinad mushroom biryani/ Chettinad mushroom biryani is a very flavorful one pot meal prepared by cooking seeraga samba rice and mushrooms in freshly ground chettinad masala.

Yes this mushroom biryani is prepared with short grain rice called seeraga samba and homemade masala which makes this biryani very special. Chettinad cuisine has its own masala and I had earlier posted another recipe like this CHETTINAD PRAWN ROAST  which was real hit in the blog speaking of hit do check out tis awesome sweet made with black rice flour in chettinad style KAVUNI ARISI HALWA. Back to the recipe, This seeraga samba rice is the same rice used in the preparation of these most popular and scrumptious biryani recipes as well:

Usually I used to post biryani recipes prepared in pressure cooker method, open stove method, clay pot too but never posted much recipes in INSTANT POT due to its unavailability in few countries, looking at posts flourishing in google thought I must share my version as well😁😁 as it is available worldwide.
instant pot chettinad mushroom biryani

The rules/ things that work for me with instant pot are these:

  • Using less water to cook perfect biryani
  • Use sufficient water to make khichdi/ Pongal/ porridge in a mess free way
  • Cook/ prepare complicated dishes also quickly

On the whole, saves much of the time and yet yields delicious food.
I have added as much as points as possible along with the directions to make it little easy for beginners, hope that helps. So let’s get to the making of Instant pot mushroom biryani!!
instant pot chettinad mushroom biryaniYou may interested in other recipes prepared in INSTANT POT:

Instant pot biryani recipe, Chettinad mushroom biryani
Serves 3
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1. Mushroom – 10 nos
  2. 2. Seeraga samba rice – 3 cups
  3. 3. Onion - 1 medium sized (thin slices)
  4. 4. Mint – ½ cup (chopped finely)
  5. 5. Ginger garlic paste – 1 tbsp
  6. 6. Red chili powder – ½ tsp
  7. 7. Turmeric powder - 1/4 tsp
  8. 8. Curd – 1 tbsp
  9. 9. Salt - to taste
  10. 10. Ghee – 2 tbsp
  11. 11. Oil – 1 tbsp
For chettinad masala
  1. 1. Coriander seeds – 1 tbsp
  2. 2. Peppercorn – ½ tsp
  3. 3. Red chilli – 2
  4. 4. Clove- 3
  5. 5. Cardamom – 2
  6. 6. Cinnamon stick – ½
  7. 7. Star anise – 1
  8. 8. Fennel seeds – ½ tsp
  9. 9. Cumin seeds – ½ tsp
  10. 10. Dagad phool – ½ tsp
WHOLE SPICES
  1. 1. Bay leaf – 1
  2. 2. Cloves – 2
  3. 3. Star anise -1
  4. 4. Cinnamon stick – ½
  5. 5. Cardamom - 2
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a pan dry roast in low flame all the ingredients mentioned under “CHETTINAD MASALA”. When aromatic put iff the flame, allow it to cool down. Now add the roasted spices in a blender and grind it into masala powder. No water required. Keep this powder aside.
  2. Wash and soak seeraga samba rice in water for 20 minutes. I soaked rice in enough water.
  3. After 20 minutes drain the water and keep the rice aside, because 20 minutes of soaking will be enough for this short grain rice otherwise it get mushy very fast in INSTANT POT.
  4. Switch on SAUTE MODE in instant pot. Now add ghee and oil in IP, when it is hot add whole spices when aromatic add sliced onions and chopped mint. Saute well.
  5. When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes, this will happen quickly so keep stirring otherwise it will get burnt easily. I sometimes unplug instant pot at this stage as the heat in it will sufficient.
  6. Now when the raw smell of ginger garlic paste is gone add tomatoes along with salt, turmeric powder, chilli powder and ground chettinad masala powder and saute well for 30 seconds.
  7. Now add chopped mushrooms and curd. Saute well for a minute.
  8. Now add 3 ½ 4 cups of water and mix well. (1 cup water for each cup of rice and additional ½ to 1 cup water for mushroom, make sure to add less water as the rice will turn mushy easily) Check for salt. Allow the mixture boil. This should take about 2 minutes.
  9. Now to the boiling mixture add the soaked rice and give it a gentle stir. Let the mixture start boiling and only when the mixture starts to boil turn off the SAUTE MODE. Put on the lid and seal the valve. Switch on PRESSURE COOK mode and cook for 3 minutes in high. Then done do natural release. After the pressure has released fully open the lid gently and give it a rest time of 5 minutes, or else the rice will become mushy when you use a spatula.
  10. After 5 minutes fluff the rice gently  from sides and serve it hot with raita!
Sandhya's recipes https://www.sandyathome.com/

How to make Instant pot chettinad mushroom biryani with step by step images


  1. In a pan dry roast in low flame all the ingredients mentioned under “CHETTINAD MASALA”. When aromatic put iff the flame, allow it to cool down. Now add the roasted spices in a blender and grind it into masala powder. No water required. Keep this powder aside.
    vazhaipoo biryani
  2. Wash and soak seeraga samba rice in water for 20 minutes. I soaked rice in enough water. After 20 minutes drain the water and keep the rice aside, because 20 minutes of soaking will be enough for this short grain rice otherwise it get mushy very fast in INSTANT POT.
  3. Switch on SAUTE MODE in instant pot. Now add ghee and oil in IP, when it is hot add whole spices when aromatic add sliced onions and chopped mint. Saute well.
  4. When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes, this will happen quickly so keep stirring otherwise it will get burnt easily. I sometimes unplug instant pot at this stage as the heat in it will sufficient.
  5. Now when the raw smell of ginger garlic paste is gone add tomatoes along with salt, turmeric powder, chilli powder and ground chettinad masala powder and saute well for 30 seconds.
  6. Now add chopped mushrooms and curd. Saute well for a minute. Now add 3 ½ to 4 cups of water and mix well. (1 cup water for each cup of rice and additional ½ to 1 cup water for mushroom, make sure to add less water as the rice will turn mushy easily) Check for salt. Allow the mixture boil. This should take about 2 minutes.
  7. Now to the boiling mixture add the soaked rice and give it a gentle stir. Let the mixture start boiling and only when the mixture starts to boil turn off the SAUTE MODE. Put on the lid and seal the valve. Switch on PRESSURE COOK mode and cook for 3 minutes in high. Then done do natural release. After the pressure has released fully open the lid gently and give it a rest time of 5 minutes, or else the rice will become mushy when you use a spatula.
  8. After 5 minutes fluff the rice gently  from sides and serve it hot with raita!
    chettinad mushroom biryani recipe

 

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