Heat ghee in a large saucepan and fry the whole spices briefly. Add the curry leaves and allow to splutter.

Add the onions and chillies and saute till soft.

Add the ginger garlic paste and saute till raw smell is gone.

Add the tomatoes and cook till it is mashed up.

Add in the powders and cook for a minute.

Add the mushrooms, coriander and mint leaves and cook for around five minutes.

Add the drained rice and coat well. Leave on low for five minutes.

Add in the coconut milk, water, salt and pepper as required (I added around a tbsp or more for spice). Allow to boil on high flame.

Reduce the flame to the lowest and cook covered till done.

Serve garnished with more coriander and mint leaves.