How to make it… 1. Wash the rice to remove the starch, then leave to soak in water for 30 minutes. Drain in a colander. 2. Heat the butter in a pan and gently fry the mushrooms until they are soft and darken in colour (about 4–5 minutes). Set aside. 3. Heat the oil in a pan and fry the onion until it starts to brown (about 3-5 minutes). Remove and set aside a few of the darker pieces to use as garnish. 4. Add in the Whole Spice Mix until the spices release their aromas (about 30 seconds). Make sure they do not burn. 5. Add 300ml water to the pan, add the pinch of turmeric, cover the pan and bring to the boil. * Be extremely careful when adding the water to the pan with the hot oil. 6. Add the rice and stir. Simmer until the rice is half-cooked and the water has almost evaporated (about 4-5 minutes). 7. Gently fluff up the rice with a fork, cover with lid and allow it to steam in the pan on the lowest heat possible until fully cooked (a few minutes). Be careful not to let it burn. 8. Mix in the mushrooms and serve.