Mushroom Biriyani

Ingredients

Rice : 2 cups
Mushroom : 1 packet
Onion : 1 big, finely chopped
Tomato : 2
Oil : 4 tbsp
Butter : 1 tbsp
Whole garam masala : a few (cinnamon, cloves, bay leaf, cardamom)
Cilantro & mint leaves to garnish
Salt to taste

To grind to a fine paste
Grind the following to a paste using 1/2 cup water.

Green chillies : 2
Pepper powder : 1 tsp
Ginger : 1" piece
Garlic : 5 flakes
Cumin seeds (Jeera) : 1 tsp
Fennel seeds (Saunf) : 1 tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1 tsp
Grated Coconut : 2 tbsp
Poppy seeds (khus khus) : 1 tsp
Cashewnuts : 4-5 nos.

Method

1. Wash rice and soak in 3.5 cups of water for 20 minutes.
2. Wash mushroom and cut into chunky slices.
3. Heat oil (on medium heat) in a pressure cooker and add whole garam masala.
4. Add chopped onions and saute till golden brown.
5. Add chopped tomatoes and saute till they become mushy and form a paste.
6. Add the ground paste and saute well till oil oozes out of the mixture.
7. Throw in the mushrooms and cook till done.
8. Add the soaked rice and salt to taste. Stir well.
9. Add 1 tbsp butter and pressure cook for 1 whistle.
10. Once pressure releases, add chopped cilantro and mint leaves. Mix gently.
11. Serve hot with onion raita.