Mushroom Biryani

Ingredients:

For the rice:

• 1 ½ cups basmati rice
• 3 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-2 cinnamon sticks
• 2-3 cloves
• Salt (to taste)

For the mushroom gravy:

• 2 cups button mushrooms (sliced)
• 1 large onion (thinly sliced)
• 1 large tomato (chopped)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (slit)
• 1/2 cup yogurt (whisked)
• 1 tablespoon biryani masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon coriander powder
• Fresh coriander leaves (chopped for garnish)
• Mint leaves (for garnish)
• 2 tablespoons oil or ghee
• Salt (to taste)

For frying:

• 1/4 cup onions (fried crispy)
• Handful of mint leaves (fried, optional)

Instructions:

Step 1: Prepare the Rice

1. Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice for 20-30 minutes.
   
2. In a large pot, bring 3 cups of water to a boil. Add the whole spices (bay leaf, cardamom, cinnamon, cloves) and salt.
3. Add the soaked rice to the boiling water and cook until the rice is 70-80% done (don’t overcook). Drain the rice and set it aside.

Step 2: Prepare the Mushroom Gravy

1. In a large pan or wok, heat 2 tablespoons of oil or ghee. Add the thinly sliced onions and sauté until golden brown.
   
2. Add the ginger-garlic paste and slit green chilies. Sauté for a minute.
   
3. Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
   
4. Add the sliced mushrooms and sauté for 5-7 minutes until they release moisture and become tender.
   
5. Now, add the whisked yogurt, biryani masala, red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook the gravy for another 5-7 minutes until the oil separates from the masala.
   
6. Add garam masala and mix well. Remove from heat and set aside.

Step 3: Layering the Biryani

1. In a large pot (or a biryani pot), spread a layer of the mushroom gravy. Then add a layer of cooked rice on top of the gravy.
   
2. Garnish with fresh coriander leaves, mint leaves, and some fried onions (for extra flavor).
   
3. Repeat the layers of rice and gravy until everything is used up.
   
4. Cover the pot tightly with a lid. You can seal the edges with dough or use foil for a tight seal.
5. Cook on low flame for 15-20 minutes (dum cooking), allowing the flavors to meld together.

Step 4: Serving

1. Once the biryani is done, gently fluff the rice with a fork.
   
2. Serve the Mushroom Biryani hot with raita, salad, or your favorite chutney.

Tips:

• You can add a few saffron strands soaked in warm milk to the rice for a richer color and aroma.
  
• Adjust the spice level by adding or reducing the green chilies and red chili powder.
  
• Add fried mint leaves on top for extra flavor and garnish.

Enjoy your flavorful Mushroom Biryani!