This is an easy breezy south indian style biryani made with less ingredients and a simple process. I used shitake mushrooms, you can use any type of mushroom you like.

Ingredients

2 cups basmati rice, washed and soaked for 10 minutes
2 cups shitake mushrooms, cleaned
1 large onion, thinly sliced
2 large tomatoes, chopped
2 t ginger garlic paste
1 cup both mint and cilantro
2 green chilies, slit
1 1/2 t chili powder
2 t coriander powder
1 t turmeric powder
1/2 t cumin powder
3 cardamom pods
2 cloves
1 inch piece cinnamon
1 bayleaf
1 star anise
oil and ghee
salt to taste
3 cups water

Method

Heat oil and ghee in a pressure cooker, add bayleaf, cardamom, cloves, star anise, cinnamon and fry. Add the onions and saute till the onions are soft, add ginger garlic paste and saute, now add in the mint and cilantro leaves and fry.

Add the tomatoes along with little salt and saute till they become soft and mushy.
Add mushrooms and all the spice powders, mix well and saute till all the water from mushroom is evaporated.

Now add the rice and fry for a minute to coat with all the masala. Add the required water and salt. Close the lid and put on the whistle when the pressure comes.
Allow it to on a medium heat for one whistle and switch off. Wait for the pressure to settle down, open the lid and mix gently.

Serve hot with onion raita!