Sunday, 20 July 2014

Mushroom and Green Peas rice


  •  1 Cup Long Grain / Basmati Rice 
  • 2 Cups of Mushroom cleaned, cut in quarters
  • 1/4 Cup packed Green peas ( thaw if frozen )
  • 1 and 1/4 Cup water to cook rice
  • 1 Medium Sized Onion sliced Thinly
  • 2 Tablespoon Oil
  • 1 Bay leaf
  • 2 Cloves
  • 3 Garlic Cloves + 1/2 Inch Ginger piece - grind it together to fine paste
  • 5 whole black pepper
  • 1/2 Teaspoon Cumin Seeds
  • 5 mint leaves (optional)
  •  1/2 Teaspoon Red Chilli Powder
  •  1/4 Teaspoon Turmeric powder (optional)
  • Salt as required
  • 1/2 Cup Coconut milk ( if using tin milk , take 1/4 cup coconut milk and add 1/4 cup water to it)  / If you do not want to use coconut milk , you can use 1/2 cup vegetable stock instead

  • Directions 

    1. Soak rice in regular tap water for 15 minutes

    2. In a pan, heat oil. When the oil is hot, add Cumin seeds, whole black peppers, bay leaf, cloves, Mint leaves                                   

    3. Fry the whole spices for a minute. Then add ginger garlic paste and fry until paste turns light brown color

    4. Now increase the flame to medium and add sliced onions and fry until onions are soft

    5. Add red chilli powder, turmeric powder and give it a nice stir

    6. Then add chopped mushroom, green peas along with salt to taste and stir on high flame for 2 to 3 minutes

    7. Drain rice and add it to the pan. Stir / mix everything together. Add 1 and 1/4 cups of water , 1/2 Cup coconut milk. Check seasoning and add salt if required                                     

    8. Reduce the flame to lowest setting and cover the pan with lid. Let the rice cook for 15 to 20 minutes. If you are cooking in a pressure cooker, cook for 2 whistles on low flame

    9. Once the rice is cooked, mix it gently with a fork. Do not over mix or break the rice

    10. Serve hot with curry and red onion Raita


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