Follow these steps for perfect results
Basmati rice
parboiled with spices infused water
Button mushrooms
cut into quarters
Soy Chunks (Nuggets)
soaked in hot water
Onion
sliced
Ginger
Curd (Dahi / Yogurt)
Biryani Masala
Garlic
Turmeric powder (Haldi)
Garam masala powder
Red Chilli powder
Mint Leaves (Pudina)
finely chopped
Salt
to taste
Ghee
Green Chillies
chopped
Ajwain (Carom seeds)
Bay leaf (tej patta)
Star anise
Cardamom (Elaichi) Pods/Seeds
Cloves (Laung)
Cinnamon Stick (Dalchini)
Wash and soak basmati rice in water for 20 minutes.
Soak soya chunks in boiling hot water.
Heat ghee in a pressure cooker on low flame.
Add whole spices (cumin seeds, bay leaf, star anise, cardamom, cloves, cinnamon stick) and sauté until they sizzle.
Add ginger, garlic, and green chili; sauté for a couple of minutes.
Increase heat to medium-low, add sliced onions, and cook until transparent (2-3 minutes).
Add mushrooms, biryani masala, turmeric powder, red chili powder, garam masala, and salt; mix well.
Add curd, drained soya chunks, mint leaves, drained rice, and 2 cups of water.
Close the pressure cooker and cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the pressure cooker and gently fluff up the biryani.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
For a richer flavor, add a pinch of saffron soaked in warm milk.
Garnish with fried onions and coriander leaves before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a traditional biryani pot or a decorative bowl.
Serve hot with raita and salad.
A refreshing yogurt-based drink.
Complements the spices in the biryani.
Discover the story behind this recipe
Biryani is a celebratory dish often served at weddings and festivals.
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