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.