First, wash and soak the rice for atleast 10 mins or until needed. Wash the mushroom nicely and then slice them up and keep aside.

  

Heat the oil in a pressure cooker pan and add the cardamom pods, cloves, cinnamon stick, cashews and black pepper. Saute until the cashews start to turn color. Add the coriander, mint leaves and green chilli and saute further until the cashews turn golden brown.

  

Now, add the onion, garlic and saute until the onions turns translucent.

  

Now, add the sliced mushrooms and continue to saute for a few mins. The mushroom will start to release water when sauteed. In about 2 mins, the mixture will again become dry.

  

Add the soaked rice, salt and water to the pan, at this stage. Mix well. Close the lid of the pressure cooker and cook for 1 whistle or until the rice is fully done. Turn off the flame. Wait until the pressure subsides, before opening the lid.

  

  

Enjoy hot with a spicy gravy.