Mushroom Biryani

Instructions

1. Prepare the rice
   In a large pot, bring 6 cups of water to a boil. Add the soaked and drained basmati rice, 1 teaspoon salt, and half of the whole spices (cinnamon, cloves, cardamom, bay leaf). Cook until rice is 70% done (about 5-6 minutes). Drain and set aside.
2. Sauté the mushrooms
   Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the sliced mushrooms and sauté on high heat until they release their moisture and start to brown, about 7-8 minutes. Remove and set aside.
3. Prepare the masala base
   In the same pan, add the remaining ghee. Add the remaining whole spices and let them crackle. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, sauté for 2 minutes until fragrant. Add turmeric and biryani masala, stir for 30 seconds.
4. Cook the mushroom mixture
   Return the sautéed mushrooms to the pan. Add yogurt and mix well. Cook for 5 minutes until the mixture thickens slightly. Season with salt to taste. Turn off heat and mix in half of the fresh mint and coriander leaves.
5. Layer the biryani
   In a heavy-bottomed pot or dutch oven, place half of the partially cooked rice as the bottom layer. Spread the mushroom mixture evenly on top. Cover with the remaining rice. Drizzle the saffron milk over the top layer. Sprinkle the remaining fresh herbs and fried onions if using.
6. Dum cooking (steam cooking)
   Cover the pot with a tight-fitting lid. You can also seal with aluminum foil before placing the lid for a better seal. Place the pot on very low heat and cook for 20 minutes. Let it rest for 10 minutes before opening.
7. Serve the biryani
   Gently mix the layers using a fork, being careful not to break the rice grains. Serve hot with raita (yogurt sauce), papadums, or a simple salad.