Slit the mushrooms lengthwise and wash well.

Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds. Stir for a few seconds, then add the mushrooms.

Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained). Stir gently, add 3 cups water and bring to the boil. Add ginger powder.

Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice mixture, cook covered for 15 minutes.

When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle garam masala before serving.