*******Prepare green mixture*******

In a mixer jar add mint leaves, coriander leaves, ginger, and garlic pieces. Grind till it becomes smooth.

*******Preparing rice al dente********

In a heavy bottomed pan, add 5 cups of water, black cumin (shahi jeera) and 1/2 teaspoon of oil. Place it on high heat and let it come to a boil.

Once it comes to a boil, slow down the heat to medium and add rice slowly.

Cook rice al-dente. (al -dente means cooked to be firm to the bite). It will take 3-4 minutes.

Drain it and wash it under cold water so that rice don't cook further. Separate 2 tablespoon of rice and colour them yellow using saffron or turmeric powder.

*******Preparing mushroom masala*******

Place a heavy bottomed pan on medium heat. Pour oil. Once oil is hot enough, add sliced onion and saute till it get brown in colour. Separate out few onion for garnishing.

Add halved mushrooms and mix.

Cook until mushrooms are cooked and onion will caramelize.

You can view here how mushrooms have become golden brown in colour.

In the same pan add spices biryani masala, turmeric powder(haldi), red chili powder, green chili, and green mixture prepared in step 1.

Add yogurt and salt. Mix every thing.

********Layering*******

Make a layer of mushroom masala prepared in step 4.

Then layer rice evenly.

Sprinkle coriander leaves and brown onions.

Add some cashews and saffron coloured yellow rice. Now put ghee at three places on biryani. Sprinkle few drops of kewra water.

********Trick-If you feel that rice is very dry, you may add 2 tablespoon of milk. This is how rice will turn soft and fluffy.

********Making dum*********

Cover the pan with double layer of foil and cover the lid.

Now knead a sticky all purpose flour and stick at all over the rim. Here come a

trick to prevent burning at bottom

Place a skillet (tawa) on gas and then put the sealed pot on it. Set the heat to lowest possible. Cook the mushroom dum biryani for 25 to 30 minutes.

Turn off the gas and let the biryani sit for 10 minutes.