Ghee + Oil - 3 tbsp.
Cinnamon - 2
Clove - 4
Cardamom - 2
Bay Leaf - 1
Aniseed - 1
Shahi Jeera - 1 tsp
Cilantro
Mint
Onion - 1 cup, sliced
Green Chilli - 3, slit
Ginger Garlic Paste - 2 tbsp.
Tomato - 2 cup, diced
Mushroom - 1 1/2 cup, sliced
Chilli Powder - 1/2 tsp
Garam Masala - 1 tsp
Basmati Rice - 2 cup, washed and soaked in Water for 30 min.
Salt
Lemon Juice
Cashew Nuts - 2 tbsp., fried in Ghee
Heat Ghee and Oil in a pressure cooker.
Temper Cinnamon, Clove, Cardamom, Bay Leaf, Aniseed and Shahi Jeera.
Add chopped Cilantro and Mint leaves and sauté for 30 sec.
Sauté Onion and Green Chilli until the Onions turns translucent.
Add Ginger Garlic Paste and cook until the raw smell goes away.
Add Tomatoes and cook closed until soft.
Add in Mushrooms and cook until all the moisture is evaporated and the mixture becomes dry.
Season the mixture with Chilli Powder and Garam Masala; give a quick stir.
Add the soaked Rice along with required Salt and keep stirring until the Masala coats all kernels of the Rice. Add 3 cups Water and close the lid. Cook for 1 whistle followed by 5 min in simmer.
Once the pressure is released gently fluff the Rice and garnish with Lemon juice, fried Cashew nuts, Cilantro and Mint.
Serve hot with Raita or Vegetable Gravy.