Wild Mushroom Biryani

Name: Wild Mushroom Biryani
Ingredients: 4 large tomatoes, quartered; 3/4 Cups yogurt; 1/4 Cup plus 1 tablespoon vegetable oil; 2 onions, minced; 1 Ounce peeled ginger, grated; 6 large cloves garlic, grated; 1 Teaspoon chili powder; 1 1/2 Teaspoon ground cumin; 3/4 Teaspoons turmeric; 2 Teaspoons garam masala; Salt, to taste; 1 3/4 Pound mixed mushrooms, cleaned and sliced or torn into large pieces; 2/3 Cups water; 1 Tablespoon rounded tomato paste, or to taste; 1/4 Cup heavy cream, or to taste; Good pinch of saffron; 2 Tablespoons hot milk; 1 Tablespoon heavy cream; 1 quart water; 2 black cardamom pods; 5 cloves; 5 green cardamom pods; One 4-inch cinnamon stick; 10 black peppercorns; 3 1/4 Cups basmati rice, well washed, then soaked for 20 minutes; Sea salt, to taste; Small handful of shredded mint leaves; Small handful of chopped cilantro leaves; All-purpose flour, for dusting; 9 Ounces puff pastry