Easy Brown Rice Biryani with Portobello mushroom, Paneer and Edamame

Biryani, also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent . It consists of main ingredients Rice, Indian spices, Vegetables, (Meat, Egg for non veg) Yoghurt, and Dried Fruits.

Ingredients:

• 1 cup  Brown Basmati rice
• 2 and half cup of water
• 1 teaspoon salt
• 1 table spoon Olive oil and 1 tablespoon butter.
• 2 yellow onion
• 8 oz of baby portobello mushrooms
• 1 cup of cooked shelled edamame 
• 1 block of Paneer (12 oz)
• Cooking spray

• 3 table spoon of Olive oil
• 1 tablespoon ghee or butter
• 2 teaspoon of cumin seeds
• 2- 1" stick of Cinnamon
• 2 black cardamom pods
• 1 teaspoon of black pepper corn
• 2-4 pods of dried red chilies
• 2 bay leaves
• 1/4 teaspoon of Asefoetida
• 1/2 cup of roasted unsalted cashews 
• Salt to taste

• 2 cups plain yogurt
• 1 teaspoon of turmeric powder 
• 1 teaspoon of powered cayenne pepper*
• 1 teaspoon Sriracha seasoning *
• 1 teaspoon of coarsely ground black pepper*
• 1 tablespoon of ground cumin powder
• 1 tablespoon of Mango powder
• 1 teaspoon of garam masala*
• 1 tablespoon of Biryani powder (optional)*
• Salt to taste
• 1 teaspoon Kasoori Methi Crushed (dried fenugreek leaves)

 *You can adjust the amount of spice based on how spicy or robust you want your Biryani.

Method:

• Wash and soak brown rice for 4-6 hours (if you don't have time to soak the rice, you may have to add little more water and increase the cook time to 27-30 min instead of 25 min.
• Place the container Instant pot.
• Keep the setting at saute mode.
• Drain all the water out of rice.
• Add 1 table spoon of olive oil and one tablespoon of butter.
• Add rice and saute  for 1-2  min stirring it lightly. 
• Add water and salt.

• Close and lock the lid in place and press the manual button.
• In the newer version which I bought, the manual button is "Pressure cook" which is the last button on right side.
• Press that and set the timer by pressure the plus button to 25 min.
• Turn the steam release handle to "sealing"
• Once the pressure builds up, the clock will start counting down.

• When the clock has counted down. allow the pressure to naturally  release for 10 min.
• Once the clock shows 10 min has passed, carefully quick release the remaining pressure and remove the lid.
• Fluff the rice with wooden fork /spoon or silicone spoon. 
• Transfer in a casserole and let it be open to cook
• Set aside

 

• Cut the paneer in to small 1"cubes.
• Heat the griddle on medium heat on stove.  Spray with cooking oil spray.
• Place paneer cubes on the griddle and cook both sides until golden brown.

 

 

 

  

 

• Cook the frozen shelled edamame  in microwave per instruction on the frozen pack.
• Slice onions and mushrooms.

 

 

 

 

 

 

 

 

 

 

 

• Heat Olive oil  in a skillet.
• When heated add bay leaves, cumin seeds, cinnamon sticks, cardamom pods, black peppercorns and dried red chili pods
• Add asefoeted and butter.
• Add roasted cashews, when cashews are light brown add sliced onions.
• Turn the head up a little
• When onions are caramelized, add mushroom sliced and saute.
• Then add paneer and edamame.

  

 

 

 

 

 

 

 

While you are doing this you can prep the yogurt mixture or you can prep it ahead of time.

Mix following in a bowl:
2 cups plain yogurt
1 teaspoon of turmeric powder
1 teaspoon of powered cayenne pepper
1 teaspoon Sriracha seasoning 
1 teaspoon of coarsely ground black pepper
1 tablespoon of ground cumin powder
1 tablespoon of Mango powder
1 teaspoon of garam masala
1 tablespoon of Biryani powder (optional)
Salt to taste

  

 

 

 

 

 

 

• Add the yogurt mixture to sauteed and cooked onions, mushrooms, paneer  and edamame.
• Mix toss it and add 1/2 cup of water.

  

• Cover and cook for few min on medium low heat until paneer is soft.  
• Crush Kasoori methi with palms of your hand and add it to mixture. 
• Cook for 1 more minute.
• Add cooked rice to this mixture or you can add this to cooked rice casserole.
• Toss gently until all spice mix,  onions, mushrooms, edamame and paneer are evenly well incorporated.  

  

 

 

 

 

 

 

 

 

 

 

 

Serve with plain yogurt, raita or your favorite curry.

Enjoy !

 

Recipe and photographs by Surekha

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