Wash and soak rice for 30 minutes.

Dry roast all the spice powder ingredients until slightly browned.

Powder it in the mixer grinder and keep it aside.

In a pan heat oil, add mustard and hing and once they crackle, add in the mushrooms and slit green chillies.

Saute for a few minutes and remove from stove.

In the pan of the rice cooker, add drained rice, water, salt, red chilly powder, sauteed mushrooms and green chillies, turmeric powder and switch on the stove.

Keep stirring at regular intervals and wait until the cooker goes to warm.

Let it sit at this stage for 10 minutes.

Slightly fluff the rice with a fork, garnish with roasted cashew, coconut and coriander leaves and serve hot.