1: In a pan melt the butter and add the herbs, garlic and onion, sauté for 30 seconds.
2: Add sliced mushroom and salt, and sauté until well browned (around 2 minutes).
3: Add the unwashed jeera rice and mix it well, pour the water and milk gradually and whisk vigorously.
4: Once all the liquid is absorbed and a pongal-like texture is attained, switch off the flame.
5: Add the chopped coriander, green onions, and processed cheese. Serve hot.
