Mughalai Mushroom Rice

I had got this recipe from a magazine and had written down in my recipe book long time back ,when i was searching for a new dish to try, i found this one and i wanted to do it as just by reading these ingredients i knew it would surely be delicious and yes i loved it too...U all can try this as it doesnt take much time and was easy yet a very yummy one too...

Ingredients

12-15 mushrooms cut into quarter

1 1/4 cup basmati rice

1/4 cup milk

2 tbsp chopped coriander leaves

2 tbsp chopped mint leaves

1 tsp cumin seeds

1 tsp garam masala powder

1/2 tsp red chilli powder

2 fresh red chillies slit

2 tbsp oil

salt to taste

Grind to a fine paste

1 tsp poppy seeds

1 onion finely sliced and fried in 2 tbsp oil till golden brown

6 cashewnuts

6 almonds

3 cloves

1 tsp red chilli powder

1/2 tsp turmeric powder

1 " ginger piece

6 cloves of garlic

1 tbsp curd

Method Grind the ingredients mentioned under " grind" with little water to a fine pasteWash and soak the basmati rice for 30 minutes,drain and keep asideHeat the water in a pan, when it starts boiling add the basmati rice and cook it till 3/4 done and then drain it and keep aside to cool, mix salt in it Heat oil in a pan, add cumin seeds, when it sputters add the fresh red chillies & the paste and fry for 5 min till the oil separates Add the coriander leaves, mint leaves and fry for 1 minute and then add the mushrooms , salt and fry for 2-3 minutes Add 2 tbsp water and milk and allow it to boil and then add red chilli powder and garam masala powder and fry for another min and add salt and switch off the gas and allow it to cool(gravy should be thick)
After its completely cool add the rice and mix it wellSwitch on the gas and close the lid and keep it on a low flame for 15 min and then serve hot