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Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent.
Add the mushrooms and sauté for another five minutes.
Add the cardamoms, turmeric, bay leaves and the cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
Pour in the stock and deglaze the pan.
Add salt and pepper, check and adjust the seasoning to your taste.
Add the rice, stir just enough to mix and let it gently simmer on low heat for 20 minutes with the lid on.
Let it rest for 6 to 8 minutes without opening the lid.
Fluff the rice using a fork before serving.