Wash and soak the rice in enough water.
Heat ghee in a pressure cooker or saucepan.
Add bay leaf, cashew, star anise, and cardamom, fry for few 10 - 20 seconds.
Next, add the sliced onion. Fry till the onion turn light golden in color.
Add the ginger-garlic paste. Fry till the raw smell wafts away.
Now add the green peas, mushrooms and fry for a minute.
Add the spices, salt and again fry the masala for a minute or so.
Drain the water from the rice and add the rice in the pressure cooker.
Stir to combine and saute the rice for a minute.
Next, add 4 Cups of water or as required in the pressure cooker.
Close the lid of the pressure cooker. Cook the pulao for a whistle over medium heat.
Allow the steam to release naturally from the pressure cooker.
Open the lid and fluff the rice using a fork.
Serve Mushroom Matar Pulao warm with raita and salad.