Wash and soak 1 cup of basmati rice for 30 minutes. Also cut 250 grams of mushrooms into small pieces.

Fry 1 piece of bay leaf, 1 piece of cinnamon stick, 2 pieces of cardamom, 2 pieces of cloves, 1 piece of star anise, 1 piece of black cardamom, 1 tsp of cumin seeds (jeera) and 1 tsp of fennel seeds (saunf) in a mixture of 1 tbsp of ghee (clarified butter) and 1 tbsp of cooking oil on a medium flame in a pressure cooker.

Add 2 pieces of finely sliced onions and add salt to taste when soft.

Add 2 pieces of green chilies (slit in the middle) when the onions turn slightly golden.

Add 1 tbsp of ginger garlic paste and sauté until the raw smell is gone.

Add ¼ cup of mint leaves. Mix and then add 1 tsp Kasuri methi (dry fenugreek leaves).

Add a piece of roughly diced tomato. Then add 1 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, ¼ tsp of turmeric powder, and salt to taste when the tomatoes turn soft.

Mix ¼ cup of curd on a low flame. Add the mushrooms.

Add the soaked rice, mix and 1.5 cups of water.

Cover the lid and cook on a high flame for up to 2 whistles. Mix when done. Transfer to serve.

Your delicious and spicy homemade mushroom biryani is ready.