Firstly, in a large kadai heat 2 tbsp ghee, 2 tbsp oil and saute spices. ( I have added 1 tsp cumin, 1 bay leaf, 1 star anise, 1 javetri, ½ tsp pepper and 4 pods cardamom)

Add 1 onion, 2 chilli, 4 clove garlic, 1 tsp ginger paste and saute until the onions turn golden brown.

Further, add 200 grams of mushroom and saute until the mushrooms shrink slightly.

Also add 1 tomato, 3 tbsp peas and saute well.

Now add 2 tbsp mint, 2 tbsp coriander and saute until it turns aromatic.

Keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder, 2 tsp biryani masala and ¾ tbsp salt. Saute until the spices turn aromatic.

Furthermore, add ¼ cup curd and saute on low flame until the oil separates.

Once the oil separates, spread the masala uniformly over the kadai.

Top with soaked 2 cup basmati rice and spread uniformly.

Further top with 2 tbsp fried onion, 2 tbsp mint, 2 tbsp coriander, 2 tbsp kesar milk, 1 tsp biryani masala.

Pour in 4 cup of hot water from the sides without disturbing the layers.

Pour in 1 tsp ghee, 2 tsp lemon juice and bring the water to a boil.

Once the water comes to a boil, cover and simmer for 20 minutes or until the rice is cooked well.

Finally, enjoy the Mushroom Biryani Recipe with raita.