Firstly wash the basmati rice with clean water gently by swirling motion about 2-3 times or until the water runs clear. Soak it in water for about 20 minutes.
Heat a pressure cooker to medium flame, add oil to it, once hot, add cloves, cinnamon stick, cardamom pods, bay leaf and saute for a minute or so.
Next add thinly sliced onions and little salt (not shown in the images) and cook until the onions are nicely browned and translucent.
Add chopped green chillies and mix it in.
Next add red chilli powder, cook in the oil well until the color of the onions is bright and red.
Add a handful of corriander and mint leaves, yoghurt or curd and cook the masala base for 2-3 minutes on medium flame.
Next add in the chopped tomatoes.and mushrooms, salt for the vegetables and cook until the biriyani base gravy is ready.
Measure the water mentioned and add it to the pressure cooker
Add salt. If you taste the water it has to be little salty for the basmati rice to absorb.
Bring the mixture to a boil.
Next add the soaked basmati rice, a squeeze of lime juice.
Lock the Pressure cooker and cook for one whistle on medium to high flame and turn the heat to low to medium and pressure cook for 10 minutes.
After 10 minutes, switch off the flame and once the pressure is released, open the lid carefully. Gently fluff the rice with a fork and serve it hot with raita.