This is a wonderfully fragrant rice dish with spices from an Indian pantry. It is a super quick recipe and can be put together in a matter of minutes. To make it quicker, use pre cooked rice or leftover rice. For a less spicy version, omit peppercorns and chilies. It will still taste awesome. @sarchakra
Ingredients:
- 1 cup basmati rice
- 8 oz sliced Baby Bella mushrooms
- 2 tbsp oil
- 2 whole red chilies
- 1 tsp cumin seeds
- 2 star anise
- 1 bay leaf
- 2 cardamom
- 4 cloves
- 1 inch cinnamon
- 8 whole peppercorns
- 1 small sliced thin onion
- 1 tbsp paste ginger
- 1 tbsp paste garlic
- 1 tbsp powder red chili
- 2 cubed tomatoes
- salt
- 2 finely chopped green chilies
- 1 tsp dried mint
- 2 tbsp chopped coriander
- 1/2 yellow pepper
- 1/2 orange pepper
Method:
- Rinse basmati rice till the water runs clear. Drain. Heat 2 cups of water and simmer rice covered in medium heat for 12-13 mins till done. Fluff with a fork and keep aside.
- In 1 tbsp oil sauté mushrooms on high for 3-4 mins till done. Keep aside.
- In the rest of the oil temper cumin seeds, whole red chilies, bay leaf, cloves, cinnamon, star anise, cardamom and peppercorns. Add onions and peppers and cook till soft.
- Add ginger and garlic paste, red chili powder and cook for a minute. Add chopped tomatoes and cook till soft. Add salt, cooked rice and green chilies. Serve with chopped coriander.
sarchakra 