In a heavy bottomed vessel or pressure cooker, add ghee.
Add Shahi jeera, black cardamom, green cardamom, cloves, cinnamon and bay leaf.
Then add green chillies and onions. Cook till onion turns translucent.
Add ginger garlic paste and cook well.
Now add mushrooms and tomato. Mix well.
Now add spice powder and close the vessel with a lid. Cook for 3 mins in medium flame.
Add curd and give a mix.
Now add salt, chopped coriander and mint leaves.
Drain the rice and add it to the masala.
Add 2 cups of water. Check for salt. Now the water should be slightly salty.
Close with a lid and cook for 3 mins in high flame and 10 mins in low flame.
If cooking in pressure cooker, cook for 2 or 3 whistles.
Serve hot with raita or any gravy.