Mushroom Biryani

Preparation - Wash and soak the 3 cups of Basmati Rice for 15 minutes. Heat a tbsp of Ghee in a pan and sauté drained basmati rice for 5 minutes on low heat. Remove to a dry plate.

In the same pan, heat a tbsp of Oil and ½ tbsp of Ghee and slutter an inch of Cinnamon, few Cloves, a Bay Leaf, 2 Cardamoms and a tsp of Fennel Seeds. Add and sauté a finely sliced Onion until golden brown. Add 6 slit Green Chillies, 1½ finely chopped Tomato and sauté till the tomatoes are mashed. Add 2 cups of sliced Mushroom, few Mint Leaves, a tbsp. of Ginger Garlic Paste and sauté till the raw smell disappears. Add a tbsp of Red Chilli Powder, Salt to taste and sauté till mushrooms are soft. Add the sauted rice, 6 cups of Water, mix well and bring to boil. Pressure cook or cook for 15 minutes till the rice is fluffy. Garnish with Cilantro leaves and serve hot with Raita.