Mushroom Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

5. 5

   Stir in the biryani masala and cook for 2 minutes.

6. 6

   Add the mushrooms and cook until they are tender and have released their moisture.

7. 7

   Stir in the yogurt, cilantro, and mint leaves. Cook for another 2 minutes.

8. 8

   Add the soaked and drained rice to the pot. Gently mix to combine all the ingredients.

9. 9

   Add 4 cups of water and salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

10. 10

    Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

11. 11

    Garnish with additional cilantro and mint leaves if desired. Serve hot.