Mushroom Soya Biryani

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Ingredients:
Mushrooms – 500 gms
Soya Chunks – 1 cup
Basmati Rice – 2 cups
Onion – 1, sliced
Tomatoes – 2, finely chopped
Ginger Garlic Paste – 2 tsp
Coriander Leaves – 1/2 cup, finely chopped
Mint Leaves – 1/4 cup, finely chopped
Green Chillies – 3
Oil – 3 tblsp
Ghee – 3 tblsp
Coconut Milk – 1/2 cup
Water – 3 cups
Curd – 2 tblsp
Salt as per taste
Red Chilli Powder – 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Onion Seed Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Bay Leaf – 1
Cinnamon – 2
Cloves – 5
Cardamoms – 3

Method:
1. Using a wet cloth, clean the mushrooms and sliced them finely.
2. Soak the rice and soya chunks separately.
3. Heat oil and ghee in a heavy-bottomed pan over medium flame.
4. Add cinnamon, cloves, cardamoms and bay leaf.
5. Fry for 30 to 60 seconds.
6. Add the onions and saute until golden.
7. Add green chillies, coriander leaves, mint leaves and stir-fry for a minute.
8. Add ginger garlic paste, tomatoes and stir well.
9. Cook until the tomatoes are well mashed.
10. Add the mushrooms and mix.
11. Squeeze dry the soya chunks and add to the pan.
12. Add red chilli powder, turmeric powder, coriander powder, cumin powder, onion powder, curd, salt and coconut milk.
13. Stir and cook until the gravy starts to thicken.
14. Drain the rice and add to a pressure cooker.
15. Add the gravy, little salt and some water (if required).
16. Stir to mix well and pressure cook until rice is cooked or for 2 to 4 whistles.
17. Remove and transfer to a serving bowl.
18. Garnish with coriander leaves.
19. Serve hot with side dish of choice.