Follow these steps to prepare Mushroom Pilaf:

1. Rinse the Rice: Begin by rinsing the Basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Sauté Aromatics: In a large saucepan or skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
4. Cook Mushrooms: Add the sliced mushrooms to the pan. Cook until they release their moisture and begin to brown, about 5-7 minutes.
5. Spice it Up: Sprinkle in the cumin seeds, turmeric powder, garam masala, and ground cinnamon. Stir well to coat the mushrooms and onions with the spices.
6. Toast the Rice: Add the rinsed rice to the pan, stirring to combine with the mushroom mixture. Cook for 2-3 minutes, allowing the rice to absorb the flavors and toast slightly.
7. Add Broth: Pour in the vegetable or chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
8. Simmer: Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
9. Fluff and Garnish: Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then garnish with chopped parsley or cilantro and toasted nuts if using.
10. Serve: Transfer the Mushroom Pilaf to a serving platter and enjoy it warm.