Drain the soaked rice and set aside.
In a heavy saucepan or deep pan, warm the butter and oil over medium heat.
Add cumin seeds and fennel seeds; when they sizzle, add cardamom, cloves, cinnamon and bay leaf. Stir for 20 seconds.
Add sliced onion and cook until soft and translucent (not browned).
Add green chillies, ginger and garlic; sauté until aromatic (about 30 seconds).
Add sliced mushrooms and toss gently; cook until they release moisture and shrink slightly (about 4 minutes).
Stir in coriander and mint leaves, reserving a little for garnish.
Gently fold in the rice, coating it with the mushroom-spice mixture.
Pour in coconut cream and water (or stock), add salt, and bring to a simmer.
Cover with a tight lid, reduce heat to very low and cook undisturbed for 15 minutes or until liquid is absorbed.
Remove from heat and let rest (covered) for 5 minutes.
Fluff gently with a fork, garnish with reserved coriander and mint, and serve hot.
