Preheat the oven to 200°C.
Boil rice with bay leaf, cardamom, and cloves until almost tender and drain.
Sauté cumin, cardamom, and bay leaf in oil and butter until fragrant.
Fry chopped garlic until pale golden-brown.
Add onion and fry until golden-brown.
Stir in mushrooms and sweetcorn and cook until softened.
Add ground spices, truffle paste, tomato purée, and cream.
Mix in parboiled rice and coriander, then season with salt and pepper.
Brush melted butter onto one side of each pastry sheet.
Stack two sheets and place a quarter of the mixture in the center.
Fold and roll the pastry into a parcel and brush with butter.
Repeat for the remaining parcels.
Bake parcels and cress on a tray for 12–15 minutes until golden.
Sauté garlic, coriander seeds, and chilli flakes in butter and oil.
Add almonds, remaining mushrooms, and lemon juice then season.
Blend yoghurt, cumin powder, and blackberry purée together and chill.
Serve parcels sliced in half over the mushroom mix with raita.