Make a check list keep the required ingredients within reach

Keep the required ingredients within reach

Keep the required ingredients within reach

Wash mushrooms thoroughly, remove the stalks. Thinly slice the caps
In 4c of boiling water soak the stalks for 4-5 minutes, strain and collect the water I. e. mushroom stock, vegetable stock, use it later for cooking the rice
Soak saffron in a tbsp hot water to dissolve. This will give a nice color to biriyani

Soak basmati rice in 4c water for 10 minutes. rinse, cook it in rice cooker with 3c of mushroom stock. water. Cover, turn on the cooker, when the rice gets cooked cooker will automatically turn off.

Over medium low heat, in a kadai 1tbsp ghee, 1 minute. Add bay leaf, anise, cloves, cinnamon and cardamom... Stir in black cumin. Add in onions, sauté until translucent and slightly brown, Srir in ginger, garlic, cook until the raw smell goes away. Add mushrooms, green chilies, Saute for 5-6 minutes. tomatoes, mint leaves 'continue cooking over medium heat, about 4,5 minutes. Stir on kashmiri chili powder
and turmeric powder. Add curd.

Melt 2tbsp ghee in a saucepan over medium low heat. fry the cashes until golden red. Garnish the biriyani with roasted cashews or peanuts
Sprinkle chopped cilantro on the top. you may serve e the biriyani with raitha, chips or pappads. Enjoy.