Heat a pressure pan. When warm add ghee and oil.
Add kalpaasi, bay leaf, cinnamon, cloves, coarsely pounded cardamom and fennel seeds and saute for a minute till its aromatic.
Add shallots and saute till it turns pink in color.
Add ginger garlic paste, green chilies, tomato, mushrooms and toss well till all the ingredients are combined and cook for 2 mins over low flame.
Add yogurt, coriander powder, red chili powder, black pepper powder, turmeric powder, mix well and cook for a minute.
Transfer the soaked basmati rice into a colander and let the water drain away completely.
Add the rice to the pan and mix gently.
Add 3 cups water, sprinkle coriander and mint leaves, salt and mix gently.
Close the pressure cooker and cook for 2 whistles over medium-high flame.
Switch off and wait for the pressure to release completely.
Open and fluff up the rice using a fork gently.
Serve this piping hot mushroom biryani with any raita of your choice.