Mushroom, Spinach and Carrot Biryani

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It looks and tastes complex, but acknowledgment to its usage of a unit cooker, this crockery comes unneurotic faster than you mightiness think, particularly if (as we did) you bargain packaged, pre-sliced mushrooms.

Make it vegetarian by opting for rootlike broth alternatively of chickenhearted broth.

Hot curry pulverization tin beryllium rather fiery, truthful if you similar a milder dish, substitute regular curry pulverization for each oregon portion of the amount.

The onion, mushrooms and carrot tin beryllium cooked a time successful advance, past reheated successful the unit cooker earlier the atom is added.

Ingredients

measuring cup

Servings: 4-6

2 tablespoons rootlike oil
1 tiny onion, chopped into 1/2-inch dice (3/4 cup)
2 1/2 cups halved and sliced mushrooms (about 6 ounces)
1 ample carrot, grated (about 3/4 cup)
1 1/2 cups uncooked basmati rice
2 teaspoons to 3 teaspoons blistery curry powder
1 tiny caller reddish chile, stemmed, seeded and finely chopped
2 cardamom pods, crushed
Pinch saffron
1-ounce portion caller ginger root, peeled and grated
2 cups no-salt-added chickenhearted broth (may substitute rootlike broth)
1 to 2 teaspoons oversea salt
5 cups caller spinach leaves (about 7 ounces)
1/3 cupful roasted cashews (optional)
Large fistful chopped cilantro leaves (from astir 1/2 bunch)
Large fistful chopped mint leaves

Nutritional Facts

Per serving (based connected 6)

Calories
230
Fat
6 g
Saturated Fat
1 g
Carbohydrates
38 g
Sodium
460 mg
Cholesterol
10 mg
Protein
6 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Pressure Cooker Cookbook," by Laura Washburn (Ryland Peters & Small, 2012).

Tested by Jane Touzalin.

Published May 22, 2012

Updated March 14, 2026