Aromatic and flavorful mushroom biryani, made with fragrant basmati rice and a variety of spices, cooked together with mushrooms to create a delicious and satisfying one-pot meal, perfect for vegetarians and mushroom lovers.
Rinse basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
Heat oil in a large pot or pressure cooker. Add whole spices (bay leaves, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until aromatic.
Add sliced onions and sauté until they turn golden brown.
Add ginger garlic paste and sauté for another minute.
Add sliced mushrooms and cook until they are soft.
Mix in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt to taste. Cook until the oil starts to separate from the mixture.
Add the drained rice to the pot and gently mix to coat the rice with the masala.
Pour in coconut milk and water. Bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer until the rice is cooked and all the liquid is absorbed (about 18-20 minutes).
Turn off heat and let the biryani sit covered for an additional 10 minutes.
Fluff the rice gently with a fork and garnish with fresh coriander leaves and fried onions before serving.
