Many a times on weekends after cooking elaborate meals or when am back tired from grocery shopping a quick pressure cooker biryani is really something I look forward to. Warm moist and satiating and if there are mushrooms in it then yum.
What is nice is the tomatoes give it a nice tang and juiciness. If using basmati presoak for 0.5 hr and drain it before cooking. This makes the rice nice n fluffy.
1 cup Basmati rice
2 tomatoes chopped
2 onions sliced
1 teaspoon Everest Birayani Masala
2 green chilies slit
1 tablespoon oil
Heat oil in a pressure cooker. Fry the onions till pink. Add the green chilies, Mushrooms, chopped tomatoes and Everest Biryani Masala. Add the pre soaked and drained Basmati rice. Mix well to give it a coat of oil. Pour water, about 2 glasses. Close the lid. Allow 2 whistles. Let it cool completely and only after all the steam has subsided open the lid and mix.
Fluff up the rice with a fork and serve. We had some corn and paneer gravy to go along with this biryani however even a raita is good.