Add Garlic, green chillies, coriander, mint, ginger, 2 Tbsp yoghurt and a little water to a bowl and mix into paste. If you have a pestle and mortar or a blender mash into paste.
Add paste, mushroom biryani recipe mix and mushrooms into a bowl and coat completely. Leave to marinate whilst preparing.
Heat 1 tbsp oil over low heat and saute rice until coated in oil.
In a separate pan heat oil in a large frying pan over medium heat. Add onion, season with salt and saute until translucent. Add tomatoes and cook for further 2 minutes.
Add the marinated mushrooms and cook until soft.
Drain the rice and add to the pan with the rest of the ingredients. Stir and leave to saute for 1-2 minutes.
Add half of the coconut milk and 1 1/2 cups of water and stir.
Bring the mixture to a boil and reduce to a medium simmer. Cover pan.
Keep an eye on the rice and add water and the rest of the coconut milk as required.
Once the rice is soft leave to stand for five minutes and serve.
Notes
When cooking add small amounts of water at a time until the rice is cooked. You don't want to add too much at a time as you will not be able to remove additional water at the end.