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instant pot Jeera rice biryani served in a brown bowl placed on a burlap mat
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5 from 3 votes

Seeraga Samba Biryani

Rustic, flavorful and delicious biryani made the South Indian style with Jeera rice
Prep Time20 minutes
Cook Time14 minutes
Pressure release time5 minutes
Course: Main Course, Mains
Cuisine: Indian- South, Tamil
Servings: 3
Calories: 505kcal

Equipment

  • Instant Pot 6 qt

Ingredients

For the chili-garlic paste

  • 6 cloves peeled garlic
  • 8 dry red chilis
  • 1/4 cup hot water

For the rice

  • 1.5 cups Seeraga Samba rice
  • 1.5 cups water please read the post for water rice ratio in the pressure cooker method

For the biryani

  • 1.5 tbsp vegetable oil
  • 1 bay leaf
  • 2 inch cinnamon sticks
  • 4 cloves
  • 3 green cardamoms
  • 1 cup finely chopped onions
  • 1 tsp red chili powder
  • 2.5 tsp Salt or to taste
  • 3/4 cup finely chopped tomatoes
  • 1/4 cup smoothly whisked yogurt
  • 1/2 cup finely chopped mint leaves
  • 1/2 cup finely chopped coriander leaves
  • 250 g sliced white button mushrooms
  • 1 tbsp freshly squeezed lemon juice

Instructions

Instant Pot Mushroom Biryani

    Red chili garlic paste

    • Cut the red chilis into small pieces.
    • Soak the chopped red chili in 1/4 cup hot water for 20 mins.
    • After 20 mins, they will be all plumped up and soft.
    • Drain the water and reserve it.
    • Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar.
    • Grind this to a smooth paste.
    • Set aside.

    Soaking the rice

    • Place the rice in a colander and wash under running water.
    • Now place the washed rice in a mixing bowl with water.
    • Start a kitchen timer for 10 mins.
    • Let the rice soak for 10 mins.
    • Do not soak the rice for longer than mentioned here.

    Instant Pot timing and mode

    • Insert the inner pot into the IP.
    • Plug in and turn on SAUTE MODE for 9 mins on NORMAL.
    • Wait for the display to read HOT.
    • When display reads HOT, add the oil.
    • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
    • Saute for 20 secs and wait for the spices to splutter.
    • When done, add the ground red chili paste and grated ginger.
    • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
    • Next, add the finely chopped onions and mix well.
    • Add salt and red chili powder.
    • Stir to combine.
    • Cook till onions are pink and soft.
    • Add the tomatoes next and mix well.
    • Cook till tomatoes turn mushy. This takes 2 mins approximately.
    • When the tomatoes are done, stir in the yogurt and mix well.
    • Let this mixture simmer for 2 mins until the mixture thickens.
    • Now, add the finely chopped mint and coriander leaves.
    • Mix well. Immediately add the quartered mushrooms.
    • Stir to combine.
    • Cook the mushrooms for 1 minute.
    • Next, add the rice and the water.
    • Add 1 tbsp lemon juice and mix well.
    • Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
    • Close the Instant Pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.
    • Allow the cooking cycle to complete.
    • Wait for the pressure to release naturally for 5 mins.
    • After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
    • When done, open the lid and gently mix the Biryani.
    • Garnish with more finely chopped coriander leaves if you desire.
    • Serve hot.

    Pressure Cooker Mushroom Biryani

    • To make this Biryani in a regular pressure cooker, do not soak the rice.
    • Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.
    • Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4.
    • However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes.
    • Use a 3 liter deep pressure cooker or pan to make this recipe.
    • Heat the pressure cooker and add oil.
    • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
    • Saute for 20 secs and wait for the spices to splutter.
    • When done, add the ground red chili garlic paste and grated ginger.
    • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
    • Next, add the finely chopped onions and mix well.
    • Add salt and red chili powder. Stir to combine.
    • Cook till onions are pink and soft.
    • Add the tomatoes next and mix well.
    • Cook till tomatoes turn mushy. This takes 2 mins approximately.
    • When the tomatoes are done, stir in the yogurt and mix well.
    • Let this mixture simmer for 2 mins.
    • Now, add the finely chopped mint and coriander leaves.
    • Mix well. Immediately add the quartered mushrooms.
    • Stir to combine.
    • Cook the mushrooms for 1 minute.
    • Next, add 1. 5 cups rice and 1.5 cups water.
    • Squeeze the lemon juice and mix well.
    • Close the pressure cooker and put the weight on.
    • Keep the flame at its lowest.
    • Now, cook this on low flame for 1 whistle.
    • After 1 whistle, continue to cook on low flame for 5 minutes.
    • Switch off the flame after 5 mins.
    • Wait for the pressure to release naturally.
    • When done, open the lid and gently mix the Biryani.
    • Garnish with more finely chopped coriander leaves if you desire.

    Notes

    Nutrient values provided here are a rough estimate and please use them as a rough guide only.
    Instant pot timings may vary based on the geographic location.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 505kcal | Carbohydrates: 95g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1980mg | Potassium: 675mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 6mg
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