Mushroom Biryani

Ingredients

• Aloo - 6 kg
• Basmati Rice - 8 Kg 
• Onion - 3 Kg
• Carrot - 4 Kg
• Mushroom - 4 Kg
• Ghee - 2 Kg
• Biryani Masala - 200 gms
• Curd - 5 Kg
• Milk - 1 Lt
• Ginger Garlic paste - 100 gms
• Dhaniya Powder - 100 gms
• Jeera Powder - 100 gms
• Saunf - 50 gms
• Dalchini - 20 gms
• Jaiphal - 2-3
• Tejpatta - few leaves
• Shah Jeera - 100 gms
• Kothmbir - 3 big
• Pudina - 3 big
• Chillies - 200 gms
• Chilli powder - 100 gms
• Pepper - 50 gms
• Atta - little for covering the vessel (dum)

Preparation

• Soak rice in water for around 2 hours
• Fill water in a vessel and  add tejpatta, dalchini, shah jeera, jeera, pepper and oil. Bring it to boil
• Add rice and cook till 85%. Remove rice from water and keep aside.
• Grind chillies, pudina, little kothmbir, add water to make paste
• Cut potato in large pieces. 
• Mix potato, carrot
• Add jeera, shah jeera, chilli powder, chilli paste, jaiphal, dalchini, pepper, saunf, tejpatta, lots of oil, salt and mix
• Add curd and mix
• Let it marinate for 1 hour
• Heat on medium flame 
• After some time, add 1 kg ghee and let it cook
• Potatoes should become soft and must have soaked the gravy.
• In another vessel, add base layer of above vegetable gravy and then a layer of rice. On the rice, add ghee and kothmbir. Keep adding layers of gravy of rice till all gravy and rice are done
• Mix milk, turmeric, biryani masala, rice water stock and oil/ghee and add to above layers
• Mix atta with water and put flour covering on the vessel so that the vessel will get tightly covered with a lid
• Heat on low flame