01 -
Give the rice a rinse 2-3 times, then let it soak for half an hour. In boiling salted water (about 3-4 cups), cook the rice until it's almost done—about 80%. Drain and leave aside.
02 -
Warm up some oil and ghee in a pan. Toss in cinnamon, cardamom, bay leaf, cashews, and cumin seeds. Sauté for a minute.
03 -
Throw in the onion slices, along with garlic and ginger. Stir and sauté for 5-6 minutes.
04 -
Add the mushrooms and cook them for 3 minutes.
05 -
Mix in the yogurt, garam masala, salt, chili powder, and turmeric. Stir well and cook for about a minute.
06 -
Add chopped tomatoes, mint, coriander, and green chilies. Cover and let it cook for 3 minutes.
07 -
Layer the partially cooked rice over the mixture, spreading it gently. Sprinkle fresh herbs on top, and you can pour over some ghee if you like.
08 -
Put the lid on and let it slowly steam on low heat for 10-15 minutes, until the rice is cooked through.
09 -
Fluff the rice gently and dish it out with some raita on the side.