Wash Seeraga Samba Rice multiple times. Soak the rice in enough water for 20 minutes.
Dry roast the spices under " For Biryani Masala Powder ". Roast on medium flame till a nice aroma comes. Switch off. Let it cool down and make a fine powder.
Add ghee or oil to a pan. Once hot, add bay leaf, thinly sliced onion, and green chilli. Cook till the onion turns golden brown. Add ginger-garlic paste and cook till the raw smell leaves.
Add the freshly made Biryani Masala Powder, and chilli powder and mix well. Now, add a handful of mint leaves, coriander leaves and whisked yogurt.
Add chopped mushroom, and salt. Cook everything together for a few minutes.
Add water and let it boil well. Add the soaked and drained rice. Check for salt and add if needed. Let the rice absorb 80% of the water.
Garnish with coriander leaves, lemon juice and ghee.
Close the pan and keep it on the lowest flame for 15 mins.
After 15 mins, switch it off and let it rest for another 5 minutes. Open the lid and gently fluff the rice.
Serve Thalappakatti Mushroom Biryani with Raita and Gravy.