Mushroom Biryani

Ingredients:
 15- 20 Button mushroom, cut into quarters
 1 1/2 cup Basmati rice
 2 medium onions, sliced
 1" ginger paste
 6-8 garlic paste
 1/4 cup coriander leaves, chopped
 1/4 cup mint leaves, chopped
 2 medium tomatoes puree
 1/2 cup curd
 5-6 strands of saffron
 1/4 cup whisked skimmed milk
 1 bay leaf
 4 cloves
 4 green cardomam
 1" cinnamon
 Salt to taste
 2 tbsp oil
 2 tsp red chilli powder
 1 tbsp coriander powder
 1/2 tbsp peppercorns, crushed
 1/2 tsp cumin powder
 1/2 tsp Garam masala
 1/2 tsp turmeric powder

Method:

1.  Soak 3 cups of water for half an hour. drain
2. Soak saffron in 1/4th cup of warm skimmed milk.
3. Boil 4 cups of water in a vessel, add bay leaf, cloves, cardamoms, salt, and 1 onion(sliced). When the water starts boiling add rice. cook  till rice is 3/4 th done. drain and keep aside. rice is ready.
4. heat oil in a pan, add remaining onions and fry till translucent. add ginger garlic paste and cook.
5. add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Fryand add tomato puree. continue cooking until masala is fairly thick.
6. Add curd, garam masala powder and half the quantity of coriander leaves and mint leaves. stir well and cook for 4mins.
7. Add mushrooms and salt. stir over high heat for 5 min and remove from the heat. Your mushroom gravy is also ready.
8. Now arrange the cooked rice and mushroom masala in alternate layers in biryani handi, sprinkle the remaining coriander leaves and mint leaves, skimmed milk with saffron. make sure that the top layer is of rice.
9. Cover the assembled biryani with lid and keep it on tawa and cook on low heat for 15-20 min. biryani is ready. serve with raita.