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1: Wash and soak the rice for 30 minutes.

2: Heat oil in a pot, add cinnamon, cardamom, cloves & a bay leaf. Let it crackle.

3: Add the onions and saute till they turn golden brown.

4: Add ginger garlic paste, coriander & mint leaves. Saute for a minute.

5: Add the kashmiri chilli powder, mix well till its raw aroma is gone.

6: Add the tomatoes and curd and mix well. Cook until the tomatoes are mashy.

7: Add the mushrooms and saute till it lets out water. Cover and cook on a slow flame, adding ½ cup of water if the water evaporates.

8: Bring water to boil in a pot, add salt, and add the soaked and strained rice.

9: Boil the rice for 4 minutes, then strain it well.

10: Take half of the mushroom masala in a bowl.

11: Start layering the dish with rice, fried onions, coriander & mint leaves, cashew nuts.

12: Add a layer of the mushroom masala and repeat the same process.

13: Add the remaining fried onion, coriander, mint leaves, cashew nuts, ghee and kewra water.

14: Seal the pot tightly with silver foil and a fitting lid.

15: Place it on a preheated tawa for dum on a medium flame for 5 minutes and low flame for 5 minutes.

16: Open the pot, fluff the biryani gently.

17: Serve hot with raita and any sides of your choice.