Add cloves, black cardamom and black pepper and fry for a minute.
Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt.
Cover the pan and cook the rice on low heat until it is ¾ th done. Remove the pan from heat and keep aside.
Remove the pan from heat and keep aside.
For the mushroom masala
Heat oil and ghee in a heavy bottom pan.
Add cloves, black pepper, black pepper and cinnamon stick and fry them for a few seconds.
Add onions and green chilli and fry until onions are browned.
Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone.
Add coriander powder, red chilli powder, salt and turmeric powder and fry for 1-2 minutes.
Add a tablespoon of water if required.
Now add mushrooms and cover the pan and cook till they are done.
Remove the cover and fry the mushroom till all the water has reduced.
Add fresh coriander and mix well
Assembly
Transfer the partially cooked rice over the mushroom and spread evenly.
Sprinkle fried onions, cashew nuts, saffron milk and coriander on top.
Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes.
Fluff the biryani gently using a fork.
Serve hot.
Notes
You can add 2 drops of kewra essence while cooking rice for a delicious flavor in your biryani.Soak the rice for 20 to 30 minutes before preparing, it will result in fluffy and separate rice in the biryani.Use white button mushrooms for this Biryani, as they are perfectly sized and also easily available.Make the Mushroom Biryani in ghee for a rich and delicious taste.You can adjust the amount of spices as per your taste.If you like to pack it with mushrooms, you can increase the amount of mushrooms in the Biryani.Prepare fried onions beforehand and store in the fridge in an airtight container for about a month.