Mushroom biryani

Ingredients

• Whole Garam Masala - (Bay leaf - 1, Cinnamon - 2, Cloves - 5, Cardamom - 3)
• Turmeric powder - ¼ tsp
• Fennel Powder - ½ tsp
• Coriander- Cumin powder - 2 tsp
• Chilly powder - 2 tsp
• Salt - to taste
• Yogurt - 2 Tbsp
• Water -3 cups
• Coconut milk -½ cup
• Ghee - 3 Tbsp
• Oil - 3 Tbsp
• Green chillies - 3 nos (finely chopped)
• Mint leaves - ¼ cup (finely chopped)
• Corriander leaves - ¼ cup (finely chopped)
• Ginger garlic paste - 2  tsp
• Tomato - 2 ( finely chopped or crushed)
• Onion -1 large ( cut lengthwise)
• Basmati rice - 2 cups
• Soya Chunks - 1 cup
• Mushroom - 1/2 kg ( cut into small pieces)

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 and the soya chunks separately.
3. In a heavy deep vessel heat oil and ghee together and fry the whole garam masala (bay leaf, cinnamon, cloves, cardamom).
4. Add onions and saute till golden brown. Slowly add chopped green chilly, chopped Corriander and mint leaves while suateing 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 slices. Squeeze the water from the soya chunks and add it.
7. Add the turmeric powder, chilly powder, Corriander-cumin powder, fennel powder, yogurt,  coconut milk and salt. Saute everything until it thickens to a gravy consistency.
8. Drain all water from the rice and put it in a rice cooker. Add the gravy to the rice along with water and mix well. Check for salt and switch on the rice cooker.
9. After the biryani is done, gently fluff it up with a fork and garnish with corriander leaves. Serve hot with raita