Grease a heavy bottomed pressure pan with 1 teaspoon ghee.
Add ½ the cooked rice and spread to an even layer.
Next add ½ the mushroom gravy and spread to an even layer over the rice.
Now, add ½ the caramelised onions and spread evenly to a thin layer.
Now, sprinkle ½ of the finely chopped mint and coriander leaves over the onions evenly.
Next, add ½ the cashews and raisins and spread.
Now, drizzle ½ of the saffron infused milk in and around the biriyani.
Now repeat the layering process in the same way with the remaining portions of rice, gravy etc.