Wash and soak the rice for about 10 to 15 minutes.
Heat the pressure pan/cooker or kadai and add oil.
Once the oil is hot add mustard seeds, cumin seeds and curry leaves broken into small pieces.
As they start to splutter, add onions and sauté them till they turn translucent.
Now add the mushrooms followed by all the spices. (Sambar powder, pepper powder and salt)
Add the rice and 3 cups of water.
Mix it well and add the chopped cilantro.
Pressure cook this for just one whistle. Allow the pressure to release and carefully open the lid. Fluff the rice with a fork and serve hot.
If you are packing this for lunch, allow it to cool a bit before packing.
You can cook the rice separately also. In that case, after adding the mushrooms and masalas, add 3 to 4 tbsps of water and cook until the mushrooms are soft and tender. Then add the cooked rice and mix thoroughly.
As I soaked the rice, I just pressure cooked the rice for one whistle. If you haven't soaked the rice, cook for two whistles. Depending upon the rice variety, quality and soaked time, adjust the cooking time.
As always adjust the salt and spices as per your preference.
You can replace rice with millets or quinoa.
Instead of brown bella mushrooms, you can use the white button mushrooms too.