To a bowl add 1 cup basmati rice rinse it well add 1 and 1/2 cups of water and soak it for 30 minutes and Set aside.
To a large pot add 2 tablespoon oil - add 2 cups roughly sliced onion.
Fry until golden browned as shown. Remove to a bowl and set aside.
To another mixing bowl add 200 gms mushrooms(roughly about 2 cups) along with 1/2 cup curd, 2 small tomatoes, half of fried onion, 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 teaspoon ginger garlic paste,1/4 teaspoon turmeric powder,1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and required salt.
Mix well , marinade it and set aside.
To the same pot add whole spices 1/2 inch cinnamon, 2 nos cloves, 1 cardamom, 1 starsnise, 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds.
Add 2 teaspoon ghee. Now add mushroom curd mixture.
Saute and cook..in few minutes mushrooms will leave out water keep cooking until all the water is absorbed. Cook in medium high flame and keep sauteing to avoid burning.
The mixture becomes thick as shown.
Add basmati rice along with soaked water(1.5 cups)
Now add 1/2 cup thick coconut milk. So for 1 cup rice it is 2 cups water(I added 1 and 1/2 cups water along with 1/2 cup coconut milk).
Give a quick mix. Let it start to boil.
Once it starts to boil cook covered for 15 mins in low flame. After 15 mins switch off and set aside undisturbed for another 15 mins.
Now open. Add remaining fried onion and coriander leaves.
Add 1 teaspoon ghee. Fluff the rice gently.
Mix well but gently without breaking the rice. It may look sticky at this stage but later after sometime it becomes grain separated.
This is after few mins and see how fluffy and grain separated the biryani looks.
Hot flavourful tasty mushroom biryani ready!