Wash rice several times in water till the water runs clear. Soak the rice for atleast 20 minutes.

In a heavy bottomed pan, add oil or oil + ghee.

Once the oil is hot enough add the whole spices including bay leaf, cinnamon, cardamom, cloves, star anise and black stone flower. You can avoid black stone flower if not available.

After they sizzle, add cashew nuts and roast till they are brown.

Add chopped onions and well till they are browned.

You can see that the onions are browned. This is essential because fried onions give a unique flavour, taste and colour to the biryani.

Add coriander leaves and saute for a minute. If adding mint leaves add it now. Since I didn't have mint leaves on hand I didn't use it here.

Now add green chillies and saute for a few seconds.

Next add ginger garlic paste and saute till the raw smell of ginger garlic paste wards off.

Add turmeric powder, red chilli powder and coriander powder.

Next add in ground pepper too. Mix everything together.

After the raw smell of the masalas go off, add in chopped tomatoes.

Add thick non sour curd

Cook till the tomatoes are mushy and oil leaves the sides of the masala paste.

Now add the quartered mushrooms.

Mix the mushroom along with the masala paste.

Add water and bring it to a boil.

Once water boils, add the soaked and drained rice. Cook in the open pan in high flame till the rice and water at the same level.

When rice and water at the same level, reduce the flame to the lowest possible and cover the pan and cook for around 8 minutes. Do not disturb in between. After 8 minutes open and check the rice for doneness. 8 minutes give an al dente rice. If you need soft cooked rice you can cook for 10 minutes. But check after 8 minutes to avoid burnt bottom.

Gently fluff the rice from the sides carefully. I have used a pressure cooker with a snugly fitting lid to make this recipe. You can use any kind of pan for making this dish.

Serve hot !!