To begin making the Mushroom Biryani recipe, wash basmati rice and soak in water for at least 30 minutes.

Meanwhile clean the mushrooms and chop in two halves.

Heat a heavy bottomed pan, add ghee + oil with cinnamon, cardamom, cloves and bay leaf.

Add chopped onions, ginger garlic paste and stir well till the smell goes off.

Add finely chopped tomatoes and sprinkle some salt to it, cook until the tomatoes become mushy.

Add spice powders (red chilli powder, turmeric powder, coriander powder and garam masala) and mix everything well.

Add cleaned and chopped mushrooms and stir for 3 minutes or until it shrinks slightly.

Add 3 cups of water and 1 cup of coconut milk to it. After it starts boiling, rinse the soaked rice, drain the water from rice and add it in the pan.

Cover and cook on medium flame for about 8 minutes and turn off the flame.

Add some chopped coriander leaves and it is ready to be served. Serve Mushroom Biryani with Burani Raita, Beetroot Raita or any other raita of your choice.