Heat a pan. Add oil & ghee.
Once its warm, add bay leaf.
Add onions & saute till it turns translucent.
Add ginger garlic paste & saute well.
Add mushrooms, babycorn, green chili & saute.
Add mint leaves & saute all together till the mint shrinks in size.
Add turmeric, black pepper, red chili powder, ground whole spices powder & mix well so that the vegetables get fully coated with the spice powders.
Drain water completely from the rice & add it to the pan.
Add water, salt & give it a mix.
Close the pan with lid & let it cook over low flame for 12 to 15 mins or till the water gets fully evaporated.
Fluff up the rice gently with a spoon or fork.
Babycorn Pulao is ready.
Serve hot with raita of your choice or pack it in lunch box for office or school.