Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds, 1 cup chopped onions, 1 cup chopped celery, 1/2 cup mint leaves. Mix well.

Add 1 cup fresh corn, 1 cup chopped mushrooms and mix well. Cover it and let the veggies cook.

Add 1 tsp sugar, 1/2 tsp dry mango powder, 1 tsp garam masala, 1 tbsp red chilli powder and salt as per taste. Mix well, cover for about 2-3 minutes and let the spices cook. Then remove from flame and let the mixture cool down.

Heat 1 tbsp oil in a pan. Add 1 tbsp butter and let it melt. Add 1 bowl rice. Add 1 bowl milk and stir.

Tie all the whole spices in a cloth and add it to the milk mixture. Also add 5-6 strands of lemongrass tied together. Cover and let the rice cook.

Once the rice is cooked, add salt as per taste. Mix gently, cover and let it remain on low flame for 2-3 minutes and then remove from the flame. Once cooled remove the whole spices tied cloth and lemon grass from the rice.

In a bowl mix 1/2 bowl of milk, 1/2 tsp cardamom powder, 1/2 tsp star anise powder and 1/2 tsp nutmeg powder.

To layer the Biryani, place the corn-mushroom mixture at the bottom of the vessel. Then add chopped ginger and the rice layer and sprinkle the mixture of milk and spices all over. Add some chopped ginger again.

Sprinkle 1/2 tsp cardamom powder & 1/2 tsp nutmeg powder. Cover and let the biryani steam nicely. Remove, garnish with 2 tbsp fried onion and serve hot.