Vegan Mushroom Biryani Recipe

Mushroom Biryani Recipe Holy Cow! Vegan Recipes

WEBSep 5, 2017 · Add the turmeric, cayenne or paprika, biryani masala, half of the fried onions, and the blended cashew-lemon paste. Stir well to mix …

1. Blend the raw cashews with 1 cup of water and the lemon juice. Set aside.
2. In a saucepan, place 2 cups of water, cardamom, bay leaves, shahjeera. Add salt to taste.
3. Pour in the drained rice and place over a medium fire. When the water starts to boil, cover the saucepan with a tight-fitting lid and then turn down the heat to the lowest setting.
4. Let the rice steam for 8 minutes. Turn off the heat.

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Mushroom Biryani (Instant Pot & Stovetop) Cook …

WEBAug 13, 2019 · 11- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure …

1. Before you start, rinse the basmati rice until water turns clear. Then soak it in 2 cups water for 20 minutes and then drain the water using a colander and set it aside.I usually let it soak for 10 minutes and then start with the process of making the biryani. By the time, it's time to add the rice, it has already been soaked for 20 minutes.
2. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the whole spices- bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and shahi jeera.Saute for few seconds until the spices are fragrant.
3. Then add the sliced onion, green chili and cashews. Cook for around 3 minutes until the onions are soft and light brown and cashews are lightly browned too. Then add in the ginger-garlic paste and cook for 1 minute.
4. 4- Add in the mushrooms and cook them for 1 to 2 minutes. Remember to slice them thick. You can add more mushrooms if you want here.

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