Vegan Mushroom Biryani

Cooking the Rice:

1. In a large pot, bring 4 cups of water to a boil.
2. Drain the soaked basmati rice and add it to the boiling water.
3. Add a bay leaf, green cardamom pods, whole cloves, and salt to the pot.
4. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is cooked and the grains are separate.
5. Once cooked, remove the rice from the heat, drain any excess water, and set it aside.

Preparing the Mushroom Mixture:

1. In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the thinly sliced onion and sauté for 3-4 minutes until they start to turn translucent.
3. Stir in the minced garlic and ginger. Cook for another minute until fragrant.
4. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.
5. Add the chopped tomato, green peas, and diced bell peppers to the skillet. Stir well.
6. Mix in the ground cumin, ground coriander, turmeric powder, garam masala, and salt. Cook for 3-4 minutes until the vegetables are tender and the spices are fragrant.

Assembling the Biryani:

1. In a large serving dish or pot, layer half of the cooked rice.
2. Top the rice with the mushroom mixture.
3. Add the remaining rice on top of the mushroom mixture.
4. Garnish with chopped fresh cilantro leaves and fried onions, if desired.
5. Serve hot with lemon wedges.