mushroom and mint pulao

• Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.
• Drain the rice, then cover with luke-warm water. Soak for 30 minutes.
• Heat the oil in a deep pot over medium heat and when hot add the cassia, cloves, and bay leaf. Fry for one minute.
• Add the onion and sprinkle with salt. Fry for five minutes or until softened and translucent, but not coloured.
• Add the ginger and garlic, then fry for three minutes or until the raw garlic aroma has gone.
• Add the green chilli and fry for two minutes.
• Add the mint and coriander stalks and mix well. Add three quarters of the sliced mushrooms, reserving the rest for final preparation. Mix well.
• Add the yoghurt one tablespoon at a time, mixing continuously. Make sure the yoghurt is well combined before adding the next tablespoon.
• Drain the rice well, add to the pan, and fry for two minutes, ensuring all the grains are coated with the masala.
• Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover and cook for 15 minutes. Do not open the pot whilst cooking or the heat and steam will escape.

for the garnish

• Heat the ghee in a small pan, and when hot, add the remaining mushrooms. Fry gently until the mushrooms are softened. Remove from heat and set aside.

to serve

• Remove the rice from the heat and fluff the rice with a fork. Cover the pot with a tea towel and replace the lid. Stand for another ten minutes.
• Use a fork to mix the rice and loosen it carefully. Make sure not to break the rice grains or mushrooms. Transfer to a serving dish, garnish with the ghee-fried mushrooms and serve.