Wash the mushrooms very well with water and soak them in 2 cups of water for an hour.
Rinse the rice with water and soak it in 3-4 cups of water for 30 minutes.
Heat 2 tablespoons of ghee in a pan over medium heat.
Squeeze the soaked Gucchi well and add them to the pan. Saute for 2-3 minutes and remove on a plate. Keep them aside.
Add the remaining 2 tablespoons of ghee to the same pan.
Once the ghee is hot, add cumin seeds, cloves, green cardamoms, black cardamom, and cinnamon stick, and let them crackle for 3-4 seconds.
Add onions to the pan and saute until they turn light brown in color, stirring frequently.
Drain the water from the rice and add the rice to the pan along with sauteed Gucchi, salt, and the water in which the mushrooms were soaked.
Stir gently. Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is absorbed.
Remove the pan from heat and let it rest for 5 minutes. Open the lid and fluff the pulao gently with a fork.