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Rice cooked with mushrooms, garlic, onion and zesty spices.
Total servings: 4
Preperation time: 1 hour
Best for: All
How to serve: Hot
Basmathi rice 3 cups (1 cup measures 160ml)
Onion 1 big finely chopped
Tomatoes 3 medium sized finely chopped
Green chillies 2 or to ur taste
Sliced Cloves 5
Cinnamon stick 2 each 1 inch
Garlic 3 pods
Ginger one 1 inch piece
Cardamon 2 crushed
Bay leaves 2 crushed
poppy seeds 1/2 tsp
Coriander leaves 1/2 bunch chopped finely
Mint leaves one handful chopped finely
Turmeric powder 1/2 tsp
Mushroom 450-500 gms (sliced thinly)
Oil 2 tbsp
Cashew nuts 10-15 fried in ghee
Lemon juice 1tbsp
Salt to taste
Curd(yogurt) 2 spoons(optional)
Garam Masala 1/2 tsp(optional)
Wash and soak the rcie in water for about 1/2 an hour.
In a tsp of oil fry cloves, cinnamon, ginger, garlic, mint leaves, coriander leaves, poppy seeds and green chillies for few minutes till the raw smell goes off.
Then grind them in to fine paste with little water.
In a seperate non stick vessel, add oil and ghee and fry the onions to light brown with crushed cardomons and bay leaves.
Add the tomatoes and turmeric powder and fry till the tomatoes are well mashed and oil comes out.
Then add the sliced mushroom and fry for about 5-10 mins and then the ground paste and fry for few more mins.
If desired add garam masala powder and 2 spoons of curd(yogurt) and fry for few mins.
Drain the water from the rice and add it to the masala and mix well.
Add enough salt and 4-1/2 cups of water and 1 tbsp of lemon juice.
Mix well and cook on medium high with the lid on.
When the water is almost absorbed and the rice is cooked, put off the fire.
Mix well, put the lid on and keep it in DHUM in the gas oven at 160 degree C for 15 to 20 minutes.
Do not forget to take out once and mix well in between these 20 minutes.
If u r using electric oven you can keep the temperature in warm(WM) and do the dhum method.
Finally you can add the fried cashew nuts and chopped coriander leaves to decorate it.
Serve hot with any raita!