First, wash and soak seeraga samba rice for 30 minutes

soak red chillies in hot water for 20 minutes or until chillies turns soft

whisk the curd well

Add oil and ghee; heat

turn on the stove to medium flame and heat

add cardamom, bay leaf, star anise, clove and roast

furthermore, add onion; sauté for a minute

Add mint leaves , coriander leaves and ginger garlic paste; sauté till raw smell goes off

Furthermore add ground red chili and green chilli; saute for 2 minutes

add tomatoes; saute till it turns mushy

furthermore add mushroom; quick mix

add curd; saute for 2 minutes

Furthermore add rice; quick mix

add water, salt, lemon juice; boil well

cover and cook on medium flame for 5 minutes

Simmer to lowest flame and mix well

Cover with a plate

Place a heavy weight on top

Cook for 10 minutes

Carefully open and fluff the rice

Cover with a plate

Place a heavy weight on top

Cook for 5 minutes

finally add ghee; mix well and fluff the rice