Wipe clean, trim and cut the mushrooms into quarters.
Wash and soak the rice in four cups of water for half an hour.
Drain and discard the water. Wash raisins and pat them dry.
Mix Asafoetida in one teaspoon of water and keep aside.
Blanch almonds in half a cup of hot water, peel and cut into slivers. Soak saffron in two teaspoons of water and keep aside.
Heat ghee in a vessel, add doves, cinnamon, green cardamoms, bay leaves and allow them to crackle.
Add the Asafoetida water and mushrooms and stir-fry for a minute.
Add the soaked rice with four cups of water, ginger powder and salt and cover and cook the rice till half-done.
Add the almonds, raisins and saffron water, mix well and cook the rice on dum for another ten to fifteen minutes.
Add more water if required.