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1: Wash and soak rice for 30 minutes.

2: In a mixer jar, add all the ingredients for the paste and blend into a smooth paste and set aside.

3: In a pressure cooker, add ghee, all the whole garam masalas, sliced onions and ginger garlic paste, sauté until the onion turns translucent, then add sliced tomatoes and cook until it turns mushy.

4: Add the prepared paste, salt, red chilli powder and turmeric powder to the cooker, sauté until the raw flavour disappears.

5: Add the soaked rice to the cooker and gently mix it around.

6: Pour water and once it reaches a boil, close the lid and pressure cook on a moderate flame for 2 whistles.

7: Let the cooker rest for at least 10 minutes before opening and fluffing up the rice.

8: In a mixing bowl, add mushrooms and all the ingredients for the marination and let it sit for 30 minutes.

9: In a kadhai, add butter, and the marinated mushrooms, add sliced onions and sauté on high flame.

10: Add salt, curry leaves and sauté until the water evaporates.

11: Finish the dish with black pepper and serve hot.