Step 1

Place soaked rice in a saucepan. Add six cups water, ½ teaspoon caraway seeds (shahi jeera), four green cardamom pods, four cloves, two bay leaves and salt to taste. Bring to a boil over high heat, then lower heat to medium and let the rice cook, uncovered, 6-7 minutes more or until the rice grains are tender with a very slight bite. Strain the rice in a colander immediately.

Step 2

In a large pot or Dutch oven, heat oil over medium heat. Add two bay leaves, four cardamom pods, four cloves, and an inch-long stick of cinnamon. Saute for a minute.

Step 3

Stir in the onions, a little salt, and ½ teaspoon of caraway seeds. Stir-fry the onions until they are crispy and caramelized. Stir in the ginger garlic paste and saute for a minute.

Step 4

Add two tablespoons of cilantro and the pureed tomatoes to the pot. Mix them in.

Step 5

Add the spice powders: ground coriander, ground cumin, cayenne and turmeric. Mix well and cook the sauce, stirring frequently, until the mixture is quite dry. Stir in the cashews and mix. Add the mushrooms and mix with the sauce in the pot.

Step 6

Add a cup of mushroom stock or water to the mushrooms and bring to a boil. Simmer five minutes. Check salt and add more as needed.

Step 7

Turn heat to low and layer the rice over the mushroom sauce.

Step 8

Sprinkle the remaining two tablespoons of cilantro and the optional fried onions over the rice. Cover with a tight lid and let the biryani steam for another five minutes. Wait 10 minutes to open the pot before serving - don't peek.

Step 9

Dig down to the bottom of the biryani with a ladle or spatula to ensure you get both layers of the biryani - the sauce and the rice - in each serving.