Aromatic Mushroom Biryani cooked in Instant Pot is full of flavors and taste.
In a small bowl, soak saffron threads in warm milk.
In a big pan heat water and add Bay leaf, black cardamoms, salt and bring to boil. Add rice and cook for 5 minutes until rice is 3/4th done. Strain the rice
Turn on IP on Saute and once the pan is hot, add oil, cinnamon, green cardamom, cloves, peppercorns and add onions. Sauté till onions change color. Now add mushrooms and saute well.
Add Turmeric powder, red chili powder, coriander powder, cumin powder and stir for a while. Add tomato puree and mix well. Add yogurt and mix well and now add salt. Add little water and cook well.
Add mint, coriander leaves and mix well and add lime juice. Let everything cook for 5 minutes until the extra water evaporates.
Take 2 tbsp of rice and mix orange food color and keep aside.
Now spread all the white Rice on top of this mixture evenly and pour kewda water and saffron milk.
Close the lid, and press manual high pressure for 5 minutes. Vent position set to sealing.
Wait for Natural pressure release. Open the lid and then add colored rice on top.
Add desi ghee and give your biryani a light stir so that the colored rice mix well. Garnish with coriander leaves and serve hot with Raita( yogurt dip), chutney and sliced onions. Enjoy to the fullest!!