Preheat the oven to 180°C.
Whisk eggs with coriander and fry in butter until golden-brown.
Roll the omelette, slice thinly, and set aside.
Fry mushrooms in oil until brown and combine with the marinade ingredients in a bowl.
Blend chillies, garlic, ginger, turmeric, garam masala, and salt into a smooth paste.
Fry onions in oil until soft, add the spice paste, and cook for 5 minutes.
Fry rice with the onion mixture for 3 minutes, cover with stock, and cook for 20 minutes.
Mix in rosewater, then drain and stir in mint and lemon juice.
Layer a bay leaf, rice, and mushrooms into greased chef's rings on a baking tray.
Cover rings with foil and bake for 10 minutes.
Drizzle with lime juice, top with omelette slices, and serve with warm curry sauce.