First marinate mushroom and paneer together. For this add red chilli powder, ginger garlic paste, salt to taste, lemon juice and mix well. Then add paneer and mushroom and coat well with spices. Add chopped mint leaves and coriander leaves. Cover and marinate for 30 mts.
Wash and soak basmati rice in water for 45 mts. After 45 mts drain water from the rice.
Boil 8 cups of water, add 2 tsp desi ghee, whole garam masala and salt to taste.
Add soaked rice and boil till 80% done. Drain the water from rice.
Heat 4 tsp oil in a pan, add sliced onion and saute till its gets nice brown colour. Add ginger garlic paste and saute till raw smell from ginger garlic goes away.
Add coriander powder and red chilli powder and cook for 2 mts.
Add tomato puree, mix, cover with lid and cook for 2 mts.
After 2 mts add Biryani masala and cook till oil starts loosing out from the spices.
Add marinated mushroom and paneer, mix well, add 1 cup water, cover and cook for 5 mts.
After 5 mts open the cover, add some salt.
Now arrange Biryani. For this take some of the cooked gravy in a separate bowl for layring.
Now first spread the layer of boiled rice, sprinkle some biryani masala over rice, spread fried onion.
Now add the third layer of removed paneer mushroom gravy. Over that spread rice, again sprinkle some biryani masala, spread some fried onion.
Finally add saffron water, cover and cook for 10 mts on medium heat.
After cooking for 10 mts on medium heat, reduce the flame to as low as possible and cook for 20 mts.
After 20 mts let it rest for another 10 mts.
Paneer, mushroom biryani is ready to serve!