In a nonstick pan, heat oil. Add finely chopped onions. Add salt and keep frying on low/medium flame until golden brown. Remove and set aside.
Making Mushroom Marinade –
In a bowl add chopped mushrooms followed by turmeric powder, red chilli powder, garam masala powder, coriander powder, fried onions, salt, ginger garlic paste, thick curd, chopped coriander and mint leaves.
Mix well until mushrooms are fully coated.
Keep covered and marinate for 30 mins atleast.
Making Biryani –
Wash and soak the basmati rice in a cup of water for 20-30 mins.
In a pan, heat oil. Add dried bay leaf, cloves, cardamom, cinnamon, marati moggu, kalpasi/stone flower. Fry for few seconds.
Add the marinated mushroom mixture and cook on low flame until the mushrooms are cooked.
Add thick coconut milk and let it come to a boil on low flame.
Next add the water used to soak the rice and add salt as needed.
As the water begins to boil, add the soaked rice. Mix well.
Cook on low flame covered until the rice is cooked and there is no water.
Add fried onions and coriander leaves on top, let it rest for 5-10 mins before mixing it well.
Serve hot with onion raita.
Adjust spices as per preference.
Don’t over soak the rice as it tends to become soggy.
Let the rice rest before mixing it in, so that it each rice grain remains separated.