Mushroom Capsicum Biryani in Pressure cooker

This Mushroom capsicum biryani is a delicious recipe that I tried today. This can be made in a heavy bottom pan. I made this in pressure cooker as I find it much simpler to cook.

Course: Lunch, Dinner
Serves: 3
Time taken: prep time - 30 mins | cook time - 25 mins | Total time - 55 mins

Ingredients

2 cups basmati rice
3 cups water
1 medium capsicum, chopped
250 g mushrooms, sliced
2 medium onions, sliced
1 cup coconut milk
3 tablespoons ghee
spices:
1 bay leaf (tej patta)
1 start anise
4-5 whole peppercorns
2-3 cloves
1/4 teaspoon fennel seeds
1 teaspoon jeera
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red chili powder

Method

1. Wash and soak rice for 30 mins. Rice should stay submerged in water (take 2 1/2 cups water)
2. After 30 mins, drain the water and add 1/2 teaspoon ghee and a pinch of garam masala to the drained rice. Mix well and keep aside.
3. Add the turmeric, salt, red chili powder, garam masala to the coconut milk and marinate the mushroom and capsicum with it in a bowl. Cover and keep this aside for 30 mins.
4. In pressure cooker (5 liter), add 2 1/2 teaspoon ghee. Once heated, add spices from bay leaf to jeera and roast them for a couple of minutes.
5. Add sliced onions and saute them till golden brown
6. Remove half of this onion and keep aside. 
7. Spread the remaining onion in the base of the cooker and add the mushroom, capsicum to the cooker along with the marinade.
8. Layer the rice on top of it. 
9. Spread the remaining onion on the rice
10. Add 3 cups water to the sides of the cooker. 
11. Close the lid, add the whistle and cook on low flame for 25 minutes.
12. After 25 minutes remove from flame and let the steam settle. 
13. Serve hot with raita

Note
You could add more vegetables - potatoes, beans, peas.