Instructions

1. In a deep bottomed vessel, heat the oil and add cumin seeds, cloves, cardamom, cinnamon and bay leaf.
2. Add the sliced onion and fry until brown.
3. Add the ginger garlic paste and the mint leaves and fry for a minute.
4. Add the mushrooms and green chilli and fry for a couple of minutes.
5. Add the rice, lemon juice, salt and water and cook under lid on a very slow flame until the rice is cooked.
6. After the rice is cooked, let it sit for 10 minutes and fluff it up with a fork.
7. Garnish with coriander leaves and serve hot with gravy.