1. Heat the ghee in the pan and fry the onions until golden brown.

2. Stir in the cumin seeds and asafoetida.

3. Add the stock and bring to the boil.

4. Add the rice, eggpant and mushrroms and season with salt and cayenne.

5. Cover and simmer for 15 minutes until the rice is tender.

6. Remove the lid, sprinkle with garam masala and cook for 5 minutes.

Serve garnished with the lemon slices.

Serves 4-5.