Mushroom biryani - pulao recipe

I am not a big fan of mushrooms but had mushrooms lying in my freezer which i had used in veg thai curry .So googled out this recipe & made some changes .The final product was superb hubby appreciated this delicious mushroom biryani

Ingredients
2 cups of basmati rice
2 big onion sliced  thinly
2 medium tomato grind to paste
1/2 tsp ginger garlic paste
 1/4 cup each of fresh mint and coriander leaves.
 1 tsp cashew fried
1 medium potato cut into thin wedges

Tempering
2 tbsp ghee
1 bay leaf
3 peper corn & 3 cloves
1 star anise
1 tsp shahi jeera(black cumin)
1 inch cinamom stick
1 tsp fennel seeds ( badishep)

Marinade
 250 gms mushrooms
 2/3 cup curd
 1 tablespoon Ginger garlic paste
 1 teaspoon red chilly powder
 1 teaspoon coriander powder
1/2 tsp jeera powder
 1/2 teaspoon turmeric powder
 1/2 half teaspoon hyderabadi garam masala / biryani masala
 half quantity of  the fried onion
 salt to taste
 1/4 cup each of fresh mint and coriander leaves.
 

Method:

1.wash rice  till water runs clear, and soak in 2 cups of water for 30 mins drain & keep aside.

2.heat a pan with 2 tablespoons of oil and shallow fry onion slices till golden brown, set aside on a plate.in same oil fry potato wedges & cashew till golden brown.

3.Mix all ingredients under marinade and set aside in the refrigerator for about 30 mins.

4. In a kadai or deep pan, heat two tablespoons of oil and one tablespoon of ghee. Add two bay leaves, 2-3 cloves, two small sticks of cinnamon and a couple of star anise, one teaspoon of shahi jeera and 1 teaspoon of fennel seeds.



5. add  half of fried onion,  tomato juice & saute well .next add marinating mushrooms with the entire marinade and cook on med flame for five mins till the  oil starts to separate from the sides of the pan.

6.Add fresh mint and coriander leaves &  cook for a few minutes .add rice &  Sauté the rice gently so that it doesn’t break till it is well coated in the masala, add the drained water from the soaking rice, check for salt and add more if needed, also add half teaspoon of  hyderabadi garam masala powder.

7. once water is absorbed Cover with a loose lid and cook for 5 mins till the rice is done but fluffy. The water should be fully absorbed by now. switch off gas .Leave closed for 15 mins.
8. garnish with fried onions, cashew  and enjoy with papad & dahi raita.