Mushroom Pulao in 30 minutes

• Wash and Soak 2 cups of Basmati rice in 4  cus of water for a minimum of 1 hr (I soaked it for 2 hrs)
• In a hard bottom deep vessel (like a pressure pan), add a small cube of salted butter(you may use ghee too)
• Add a liberal amount of oil to coat the base of the vessel well enough
• When the oil is hot enough add 2 bay leaves, 3 cloves, 1/2 inch cinnamon stick, 2 green cardamoms, 1/4 tsp of fennel seeds and gently stir for a few seconds
• Add 1 large onion (half of  which is finely chopped and other half into thin long slices) and saute well
• Simmer the flame and add  2 tsp of ginger-garlic paste, saute well
• Add about 12 button mushrooms cut in quarters
• Add 3 green chillies slit lengthwise
• Saute until the mushroom is half done and any water present is evaporated
• Add 2 tsp of salt, a pinch of turmeric, 1/2 tsp of red chilly powder and stir well
• Add 1 large ripe tomato finely chopped and saute until well done
• Add 1/4 tsp of Garam Masala, 1/4 tsp of  any  (or Aachi) Briyani powder and stir well
• Drain and Add the water from the soaking rice (closer to 4 cups of water )  and bring it to a boil
• Taste test for spices and salt at this stage
• Add the soaked Basmati rice 
• Add a handful of cilantro leaves
• Give it a stir and keep the flame in high
• Cover the vessel with a tight lid (a glass id with a small vent is preferred)
• Let it cook for about 10 minutes. You should see craters forming on the surface indicating  that almost all water is gone (A glass lid will let you sneak a peak without having to open the lid and letting the steam out)
• Simmer  in lowest flame for another 7 minutes
• By now the nutty aroma of mushroom should have filled your kitchen :-)
• Turn off the flame and leave the vessel on the stove undisturbed for as long as you wish
• Serve hot with raita or any spice curry as side
• The whole process from chopping to serving takes just about 30 minutes