Step 1

Roast all the spices for few seconds till the aroma is evident. Transfer to a blender and grind to a fine powder.

Step 2

Heat 1 tbs oil and 2 Tbs Ghee in a pressure cooker, add 1 cinnamon, 3 cloves, 2 bay leaf, 1-star anise. Then, add 2 sliced onions, 2 green chilies. Saute the onions, salt, and green chili till they turn to a light brown color.

Step 3

Add 1 tablespoon ginger garlic paste, stir fry till the raw smell of the ginger-garlic paste leaves off.

Step 4

Add 1/2 cup coriander leaves and 1/2 cup mint leaves, stir fry for few seconds.

Step 5

Add 1 chopped tomato and cook till the tomatoes turn mushy, it would take 4 to 6 minutes.

Step 6

Add 1.5 teaspoon chili powder, 1 teaspoon turmeric powder, and the freshly ground spice powder, stir and cook till the raw smell of the spices leaves off.

Step 7

Add 2.5 cups diced mushroom, saute the mushroom for 4 minutes. Then, add 1/4 cup curd give a Stir.

Step 8

Add 1 cup seerga samba Rice, Mix the rice with the masala.

Step 9

Add 1 cup of water and 1/2 cup of coconut milk, chopped 1/4 cup mint leaves, and coriander leaves. Check for salt and pressure cook for 2 Hisses. Mushroom Biryani is ready to be served.