01 -
Rinse the rice thoroughly 2-3 times and let it soak in water for half an hour. Bring 3-4 cups of water with some salt to a boil, toss in the rice, and cook it until it's about 80% done. Drain and keep aside.
02 -
Warm up some oil and ghee in a deep pan. Toss in cinnamon, cumin, bay leaf, cashews, and cardamom. Let it cook for 60 seconds.
03 -
Throw in onion slices, minced ginger, and garlic. Sauté for 5 to 6 minutes until it begins to brown.
04 -
Stir in the sliced mushrooms and let them cook for about three minutes.
05 -
Mix in turmeric, garam masala, red chili powder, salt, and yogurt. Stir and continue cooking for another minute.
06 -
Add diced tomatoes, mint leaves, coriander, and slit chilies. Cover with a lid and cook for approximately 3 minutes.
07 -
Gently layer the partially cooked rice over the top of the vegetable mixture. Sprinkle with additional herbs and drizzle some ghee if you'd like.
08 -
Cover tightly and cook on the lowest heat possible for 10 to 15 minutes until the rice becomes fully tender.
09 -
Fluff the rice with a fork and enjoy it alongside some raita.