Mushroom Egg Biryani (You can replace Mushrooms with boneless chicken cubes)

Ingredients:

1 pound Mushrooms (Clean/Cut)

1 Carrot - Finely Chopped(Optional)

2 medium Potatoes- 1/4inch cubes (Optional)

4 Eggs or more

1 tbsp Red Chilli Powder (Or according to your taste)

1 tbsp Garlic Powder

¼ tbsp Ginger Powder

¼ tbsp Turmeric Powder

1 tbsp Biryani Masala

½ tbsp Garam Masala

¼ cup Fried Onions

Oil according to taste

Salt to taste

500 grams Basmati rice Soaked

Preparation:

Mix all the dry ingredients into the bowl

In an Instant Pot/pressure cooker, add oil and once the oil is hot enough, add carrots, and potatoes and fry them for a while.

Add mushrooms and fry them until the water has evaporated completely.

Add dry ingredients mix and fry it for 2 - 4 minutes

Add fried onions, and the required amount of salt, and stir it well.

Close the lid and cook it for 5 minutes on a slow flame/heat

Add the boiled/raw eggs into the masala and cook it for 5 more minutes with the lid on. (If you are using the boiled eggs, avoid cooking 5 more minutes)

Meanwhile, in a stockpot add double the amount of water and boil it by adding 1 - 2 tbsp of salt

Once the water is boiled heavily, add soaked basmati rice and cook it until it is 75% done

Drain the excess water from the rice and place it on top of the masala/gravy

Cover it with a lid and cook it on low flame/heat for 20 - 30 minutes (Do not pressure cook it)

Serve it with Rita/Mirch ka salan