Mushroom Biryani

1. Wash and soak rice for 15 minutes.
2. Drain the water.
3. Clean mushrooms and cut into big pieces.
4. Heat a teaspoon of ghee/butter in a pan, sauté soaked rice and set aside.

Note: This will make the biryani more flavorful.

1. Heat 2 tbsp oil and roast cinnamon, cloves, and cardamom until aromatic. Follow up with onions and sauté until golden brown.
2. Stir in chillies and ginger-garlic paste. Once the raw smell of the ginger-garlic paste diminishes, add chopped tomatoes, mushrooms, curd, chilli powder, coriander powder, and biryani masala. Stir to combine and let cook for a few minutes.
3. Add mint leaves, coriander leaves, sautéed rice, 2 cups of hot water, salt needed, lemon juice, and pressure cook for 3 whistles.
4. Enjoy hearty mushroom biriyani.

Trivia

There are over 75 species of glow-in-the-dark mushrooms.