Mushroom biryani

My love for biryani has no bounds!! I just love this dish. Biryani is a must have for both me and my DH at least once a week.I make biryani in a 5 quart pan. You can also do it in a cooker, without using the whistle.

Ingredients:

Mushroom - 1 cup [cleaned and sliced]
Basmathi rice - 1 cup [washed and soaked for 30 mins]
water - 1.25 cups
cinnamon - 1 inch
cloves - 3
bay leaf - 1 leaf
cardamom - 2 [optional]
cumin seeds - 1 tsp
fennel seeds - 1/2 tsp
GG paste - 2 tblsp
sliced Onions - 1
mint leaves - 2 hands full or one bunch
red chilly powder - 1/2 tblsp & coriander powder - 1 tblsp [this can be repalced with store brought biryani masala - 2 tblsp]
curd - 3 tblsp
Ghee - 2 tblsp
Oil - 3 tblsp
Salt - as needed.

Method:

1. Oil and ghee into the heavy bottomed pan.
2. cinnamon, cloves, bay leaf, cardamom, cumin seeds, fennel seeds in.
3. Onions in. fry them well.
4. GG paste in.
5. Mushrooms in. fry until water comes out of it.
6. curd in
7. red chilly powder & coriander powder in.
8. add the mint leaves.
9. Rice,water and salt in.
10. mix every thing together. Close the pan with the lid.
11. flame high for 7 minutes and then simmer until the rice is done.

Mix the biryani gently with a fork to get non sticky rice.
Serve it hot with onion raitha.