1Wash the basmati rice in cold water and soak for at least 30 minutes.
2Wash the basmati rice in cold water and soak for at least 30 minutes.
3Wash the basmati rice in cold water and soak for at least 30 minutes.
4Heat oil in a large pot over medium-high heat. Add cumin seeds and let them splutter.
5Heat oil in a large pot over medium-high heat. Add cumin seeds and let them splutter.
6Heat oil in a large pot over medium-high heat. Add cumin seeds and let them splutter.
7Add the chopped onions and green chilies, and sauté until the onions are golden brown.
8Add the chopped onions and green chilies, and sauté until the onions are golden brown.
9Add the chopped onions and green chilies, and sauté until the onions are golden brown.
10Add ginger-garlic paste and sauté for another minute.
11Add ginger-garlic paste and sauté for another minute.
12Add ginger-garlic paste and sauté for another minute.
13Add the sliced mushrooms and sauté for a few minutes until they release their moisture and shrink in size.
14Add the sliced mushrooms and sauté for a few minutes until they release their moisture and shrink in size.
15Add the sliced mushrooms and sauté for a few minutes until they release their moisture and shrink in size.
16Add the chopped tomatoes and cook until they are soft and mushy.
17Add the chopped tomatoes and cook until they are soft and mushy.
18Add the chopped tomatoes and cook until they are soft and mushy.
19Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
20Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
21Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
22Add the yogurt, salt, and half of the chopped Ciriander and mint leaves. Mix well and let it cook for a few minutes until the mixture is thick and the oil starts to separate.
23Add the yogurt, salt, and half of the chopped Ciriander and mint leaves. Mix well and let it cook for a few minutes until the mixture is thick and the oil starts to separate.
24Add the yogurt, salt, and half of the chopped Ciriander and mint leaves. Mix well and let it cook for a few minutes until the mixture is thick and the oil starts to separate.
25Drain the soaked rice and add it to the pot. Mix well.
26Drain the soaked rice and add it to the pot. Mix well.
27Drain the soaked rice and add it to the pot. Mix well.
28Add enough water to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
29Add enough water to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
30Add enough water to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
31Cook for about 15-20 minutes until the rice is tender and all the water has been absorbed. Turn off the heat and let the biryani rest for about 5 minutes.
32Cook for about 15-20 minutes until the rice is tender and all the water has been absorbed. Turn off the heat and let the biryani rest for about 5 minutes.
33Cook for about 15-20 minutes until the rice is tender and all the water has been absorbed. Turn off the heat and let the biryani rest for about 5 minutes.
34Garnish with the remaining chopped coriander and mint leaves.
35Garnish with the remaining chopped coriander and mint leaves.
36Garnish with the remaining chopped coriander and mint leaves.