Chop the onions and peaches into thin long slices, cut each mushroom into 4-6 pieces. Cut the chilies into thin slices lengthwise and coarsely cut the cilantro.
Heat the oil in a large skillet on medium flame, add cumin seeds, crushed green cardamom pods and cinnamon stick
After this is done, add the sliced onions and green chilies cook for few minutes till the onions look transparent. After this add the shredded ginger and mix.
Add the mushrooms, salt, chilli powder, coriander powder and cook till the water from the mushroom dries.
Add the sliced peaches and cilantro and cover the skillet and let it cook for another 5 minutes, the peaches will start turning slighty transparent but they must not be mushy. Mix the gravy once or twice in between so that it doesn’t burn or stick to the base of the skillet.
After this add the dried cranberries and garam masala and mix.
Carefully add the rice to the gravy and mix gently so that the rice grains go not break let it cook covered for another 2 minutes.