Take the ingredients given under "For Spice powder" and grind them nicely to a fine powder. You can also use a mortar & pestle to do this job. But powder it well else you will get spices in mouth while eating.( Suppose if your mixie doesn’t grind smaller quantities, just double the above ingredients, grind it and use half the powder for this recipe. Use the remaining in kurma or gravies. Smells great.)
Finely chop onion and tomato. Slit green chillies. Boil 2 cups of water and soak the soya chunks. Wash and clean the mushrooms. . Set aside.
Wash the jeera rice and set aside. I used Nawab brand. NO NEED TO SOAK IT. In a pressure cooker base, heat oil + ghee and saute the biryani leaf. Then add onions, green chillies. Saute till onion turns transparent. Then add ginger-garlic paste. Toss well till raw smell emanates completely. Keep the flame medium.
Now add finely chopped tomato and saute till it becomes mushy. Add salt to quicken the process. Now add coriander powder & ground spice powder. Roast it well till you get a nice smell. Keep the flame low as it may burn.
Now add soya chunks after squeezing it well & add mushrooms too. Mix well & add water, washed rice with required salt, add curd or lemon juice in water along with finely chopped mint, coriander leaves. Mix well.
Check for salt & spiciness. Close the cooker and pressure cook in very low flame for one whistle. It takes nearly 8-10 minutes. After the steam is released, open the lid and fluff the rice with fork. Serve hot with raita ! Enjoy !