Soak rice and dal for 25 minutes in lukewarm water after cleaning.
In a kadhai heat oil and ghee. Add cumin seeds and let it splutter.

First fry the grated ginger-garlic mix. After 1/2 minute add the chopped onion and chilli. Fry till onions are translucent.

Combine soaked soya chunks and chopped capsicum and saute for 1 minute in medium flame. Then add the chopped tomatoes and cook till rawness is gone.

Next add the mushrooms and beans and potato mix and saute for a minute.
Lastly mix the rice and dal and lightly saute for 1 minute.

Transfer the whole content of the kadhai to a pressure cooker.
Add lukewarm water 1 inch above the whole rice mix. Mix biryani masala lightly not to break the soaked rice. Add the chopped mint leaves. Adjust the salt.
Cook for 1 whistle and let the pressure cooker cool naturally.

Serve hot mushroom, soya biryani with veggies with curd and green chutney.
Thanks.