Press SAUTE mode on Instant Pot. Add Oil and once it’s hot add whole spices like cumin ,bay leaf, cinnamon stick ,cardamom and cloves.
Once they sizzle , add ginger garlic paste and saute for 30 secs.
Then add sliced onions and green chilies ,saute for 2-3 minutes until onions turn light brown in color -stir regularly.
Next add tomatoes and saute for a minute till they become soft.Add in the dry spices like turmeric ,red chilli powder ,coriander powder and biryani powder to it and saute for just 30 secs.Make sure spices dont burn.
Then add yogurt and mix everything together ,also deglaze the pot.If anything is stuck to the bottom of the pot, scrape it so no burnt bits should be at the bottom.
Add the sliced mushrooms and mix again gently.
Add rinsed Basmati Rice, water, salt and give a stir.Sprinkle some mint and coriander leaves and mix.
Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR).
Mushroom Biryani is ready serve with Onion Raita or plain yogurt.