Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.
Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle, It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.
Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.
Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.
Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.
Add in the measured water 1 and ¼ cups and the curd. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it. Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle.
Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork. Handle the rice gently so that it won’t break.