Mushhroom Biriyani

Ingredients 

Mushroom - 1 lb /1/2 kg (cut into small pieces) 
Basmati rice - 2 cups
Onion -1 large (cut lengthwise)
Tomato - 2 (finely chopped or crushed)
Ginger garlic paste - 2 tsp
Cilantro leaves - ¼ cup (finely chopped)
Mint leaves - ¼ cup (finely chopped)
Green chillies - 3 no (finely chopped)
Oil - 3 tbsp
Ghee - 3 tbsp
Coconut milk -½ cup
Water -3 cups
Yogurt - 2 tbsp
Salt - to taste
Chilly powder - 2 tsp
Corrainder-Cumin powder - 2 tsp
Fennel Powder - ½ tsp
Turmeric powder - ¼ tsp
Bay leaf – 1
Cinnamon – 2
Cloves – 5
Cardamon - 3

Method

1. Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water. Cut it lengthwise to retain the mushroom shape.
2. Soak 2 cups of Basmati rice.
3. In a heavy deep vessel heat oil and ghee together and fry the bay leaf, cinnamon, cloves, cardamom.
4. Add onions and sauté till golden brown. Slowly add chopped green chilly, chopped cilantro and mint leaves while sautéing the onions.
5. When onions turn slightly brown and crispy add ginger garlic paste and tomatoes and sauté till it becomes a paste.
6. Now add mushroom along with turmeric powder, chilly powder, corriander-cumin powder, fennel powder, yogurt, coconut milk and salt. Sauté everything until it thickens to a gravy consistency.
7. Drain all water from the rice and add the gravy to the rice along with water and mix well. Check for salt and cook them in a rice cooker.
8. Garnish with cilantro.