Cook basmati rice with whole spices in hot water for 15 minutes, until almost cooked.
Fry off the onions for around 10-15 minutes. Add in the fresh chilli and garlic. Stir well and cook for a couple minutes. Sprinkle in the powdered spices. Stir well.
Pop in the mushrooms, stir well. Cook down for 5 minutes or so until the mushrooms shrink a little and release water.
Mix in the rice with the mushrooms. Remove whole spices from the rice pan before adding! Pour in a little water, place in the oven for 10 minutes.
Remove from the oven, then pop in the peas and the peppers. Put t he lid back on and allow to steam in the pan for 10 minutes more, out of the oven.
Make (or buy) biryani curry sauce and serve with the mushroom biryani. Try our biryani gravy recipe at the link below! Enjoy.