In a kadai heat half tablespoon oil, saute the mushroom for a minute. Remove and set aside. In the same kadai add the remaining oil, add cinnamon stick, cloves, fennel seeds, cumin seeds and curry leaves. Saute for a minute.

Add green chillies, ginger garlic paste and onion paste. Mix well. Cook for five minutes on low heat. Add tomato puree, red chilli powder, and garam masala. Mix well. Add little water and salt. Allow the mixture to boil. Add the mushrooms and coriander leaves. Mix well and cook till mushrooms are soft.

For rice:

Wash rice thoroughly and soak in water for half an hour. Drain.

Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.

Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid.

Serve mashroom and chawal granish onion and green chutny