1. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes.

For the Spice Powder

1. Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder.

For masala paste

1. Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.

Procedure

1. Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
2. Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
3. Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
4. Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
5. Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
6. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan.
7. Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
8. Serve hot with raita.