Mushroom Dum Biryani

Ingredients

• 2 cups biryani basmati rice 
• 10-12 button mushrooms, quartered
• 4-5 dried shiitake mushrooms, soaked in warm water, drained and sliced 
• 6-8 fresh oyster mushrooms, sliced
• 2 tablespoons ghee + for drizzling
• 2 inch cinnamon  
• 1 bay leaf
• 2 green cardamoms
• 3-4 cloves
• 5-6 black peppercorns
• 2 large onions, sliced
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• Salt to taste
• Black pepper powder to taste 
• 2 tablespoons chopped fresh coriander leaves + for sprinkling
• 10-15 fresh mint leaves + for sprinkling
• 1 cup fresh tomato puree
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1½ teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon garam masala powder
• 1 tablespoon biryani masala  
• ½ cup whisked yogurt
• 2 teaspoons rose water
• 2 teaspoons screw pine water (kewra)
• A large pinch of saffron, soaked in 2 tablespoons warm milk
• Fried onions for sprinkling + for garnish
• Fresh coriander sprigs for garnish
• Pineapple raita to serve

Method

1. Take biryani basmati rice in a large bowl, add water and wash it thoroughly 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes. Drain.
2. Heat ghee in a deep non-stick pan, add cinnamon, bay leaf, green cardamoms, cloves, and black peppercorns, mix and saute till fragrant.
3. Add onions, mix and saute till translucent. Add garlic paste and ginger paste, mix and saute for 1-2 minutes.
4. Add button mushrooms, shitake mushrooms, oyster mushrooms and salt, mix and sauté. 
5. Add black pepper powder, coriander leaves, mint leaves and tomato puree, mix well and cook for 2-3 minutes. 
6. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and biryani masala, mix and cook for 2-3 minutes.
7. Add yogurt, mix and cook till fat separates. Switch the heat off.
8. Heat sufficient water in another deep non-stick pan, add salt and ghee and let the water come to a boil. 
9. Add the drained rice, mix well and cook for 6-8 minutes. Drain the rice and layer over the mushroom mixture.
10. Drizzle rose water, screw pine water, sprinkle coriander leaves, mint leaves and black pepper powder. Drizzle ghee and sprinkle fried onions. Drizzle saffron milk, cover the pan with aluminum foil and place a lid on top. Cook on low heat for 15-20 minutes.
11. Switch the heat off and allow to rest for 10-15 minutes.  
12. Open the lid, discard the aluminum foil and transfer the biryani on a serving plate. 
13. Garnish with fried onions, coriander sprigs and serve hot with pineapple raita.