Mushroom Biriyani

2 Cups Basmati Rice

Soak the rice in water for 20 minutes. Drain the water completely and keep it aside.

1 Tbsp Oil
1" Cinnamon
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
4 Cloves
4 Cardamom
2 Bay Leaves
1 Small Star Anise

1 Large Onion, Chopped

1 Tsp Ginger, Grated
1 Tsp Garlic, Grated

2 Large Tomatoes, Chopped
1 Sprig Curry Leaves
4 Green Chilies, Chopped
1/4 Cup Mint Leaves
1/4 Cup Cilantro Leaves

1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1 and 3/4 Tsp Red Chili Powder
2 Tsp Coriander Powder
2 and 3/4 Tsp Salt

8 Oz White Mushrooms, Chopped

4 and 1/2 Cups Water

Heat oil in a pan, fry cinnamon, cumin seeds, fennel seeds, cloves, cardamom, bay leaves and star anise for 1 minute, till they become fragrant.

Add onion and fry for 5 minutes in medium flame, until the color of the onion changes.

Add tomatoes, ginger, garlic paste, curry leaves, green chilies, 1/4 cup of mint and cilantro leaves, turmeric powder, coriander powder, red chili powder, garam masala powder and salt, fry for 3 minutes in medium flame.

Add mushrooms, stir and fry for 3 more minutes in medium flame.

Add 4 cups of water and stir, cover the pan with lid and let the mushrooms cook for another 2 and 1/2 minutes in medium flame and increase it to high flame, cover and cook 5 minutes in high flame.

Add rice and mix well.

Cover and cook for 10 minutes in medium flame and 5 minutes in low flame.

Yields: 10 Cups
Taste Note: Tastes Good, but i have had better mushroom biriyanis. This is not the best though.
Source: vegrecipesofindia