Wash and soak rice for fifteen minutes. Wash and chop mushroom.
Peel and make thin slice of onion. Chop tomato and slit green chilli.
Marinade : In a bowl , add the curd , curry powder , garam masala , mint and coriander leaves and ginger garlic paste , mix well. To this mixture add the chopped mushroom and let it rest for half an hour.
Heat oil in a pressure cooker , add in the bay leaf , cardamom and fennel seeds.
After a minute, add in the sliced onion and slit green chillies , sauté till the onions turn transparent.
Add the chopped tomato and sauté till it turns mushy.
Now, add the marinated mushroom along with the masala and mix well.
Stir and cook till oil comes on top.Add the soaked rice and stir for five minutes.
Add about four cup of water. Add the salt to taste. Adjust the spice level at this stage , if needed add chili powder.
Cover and cook for two whistles. Take off flame and let the pressure goes off.
Open the lid and add the ghee and mix well.
Marinated mushroom biryani is ready to serve.
Serve along with onion raita.