Dindigul Thalappakatti Veg Biryani - Dindigul Thalapakattu biryani - Famous South Indian Rice recipe

This time when I went to India My mum had one cook and I asked him what
his specialty was and he was said Dindigul Thalapakattu biryani. Normally it is done with Chicken. Knowing we don't make non veg at home he was suggesting to make it with Mushroom. I have noted down the recipe. I have followed his recipe.. It came out extremely well

Basmati Rice / Jeera Chamba Rice- 2 cup

Oil - 3 tblspn
Onion - 1 large sliced thinly

Tomatoes - 1
Green Chilli - 3 slit
Ginger Paste - 1 teaspoon

Garlic paste - 2 teaspoon
Chilli Powder - 2 teaspoon
Turmeric Powder - 1/4 teaspon
Coriander Leaves - 1/2 cup chopped
Mint Leaves - 1/2 cup chopped

Mushroom - 250g
Curd - 1/2 cup
Biryani Leaf / Bay Leaf - 1 no
Coriander powder - 1/2 teaspoon
Water - 3 cup
Salt to taste

Briyani Masala powder

Fennel Seeds / Sombu / Saunf - 1 tablespoon
Cinnamon Stick / Pattai - 2 inch
Cardamom Pods / Yelakai - 2
Star Anise - 1
Cloves / Krambu - 4

Kalpasi/Black stone flower  - 1 


Grind the ingredients under Briyani masala into fine powder. Keep it aside
Grind the onion and tomatoes.Heat the oil. Add Bay leaf and fry 10 sec. Add ginger, garlic paste. Fry for 30 sec. Add onion. Fry till transparent. 
Add grinded paste and fry for 3 mins. Add Slit green chillies, Turmeric powder, red chilli powder, coriander powder, briyani masala powder fry till nice aroma released. 
Add Mint leaves and Add mushroom and beans fry for 2 mins. 
Add Salt, curd and water (I have used 3 cups). Add washed rice and fry for 1 min. Check for salt and spiciness Let it cook (I have used rice cooker. If you are using pressure cooker cook it till 1 whistle and reduce the flame. Cook it for another 12-15 mins)
Add chopped coriander leaves and mix well.
Serve hot..