Instant Pot Mushroom Biryani
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant mushroom biryani made with basmati rice and meaty mushrooms layered with warm spices like cardamom, cinnamon, and garam masala. A vegan take on the classic Indian rice dish, ready in 35 minutes using an Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/3 cup white basmati rice (, wash really well and soak for at least 15 minutes)
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 2 bay leaves
- 3 cloves
- 3 green cardamom pods, (slightly opened )
- 1 cinnamon stick
- 1 black cardamom. (slightly opened, optional )
- 3 tablespoons cashews
- 1 medium onion, (thinly sliced or 1 ½ cup thinly sliced red onion)
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon Kashmiri chili powder (or use paprika)
- 1 1/2 teaspoons garam masala, (use less or more to preference)
- 3/4 teaspoon salt (divided)
- 8-10 ounces of sliced mushrooms, (1/4 inch thick slices or quartered, use white or cremini or a mix)
- 1 1/2 cups water
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint (, optional)
- 1/4 cup non dairy yogurt (or use coconut cream or cashew cream )
- For garnish: (lemon juice and pepper flakes)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 638mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.