Mushroom Biriyani

Ingredients:

Basmati Rice- 4 cups
Mushroom – 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon -1
Chopped Ginger – 3 tsp
Garlic – 7 cloves
Green chillies – 4
Onion – 2 (cut in lengthwise)
Soy Sauce – 2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder – 1 &1/2 tsp
Coriander powder – 3 tsp
Cinnamon – 3
Cardamom – 3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing

Method:

Soak rice for 1 hour.
Wash and cut Mushrooms into big pieces.
Cut onions, chillies, tomatoes.
Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.