Mushroom Rice

Yet another recipe from my friend whom I call The Rice Queen! It's hearty & delicious. The coconut milk adds richness to the dish.

Ingredients:

• 1 Box button mushrooms, sliced
• 1 cup uncooked Basmati rice
• 1 1/2 cups of water
• 1/2 cup coconut milk
• 1 cinnamon stick
• 4 cloves
• 1 Bay leaf
• 1 Cardamom pod
• 1 Star Anise
• 1 White onion, diced
• 1-2 tbsp of ginger garlic and chilli paste
• 1 Tomato, diced
• Mint 3-4 sprigs
• Cilantro to garnish
• Salt per taste
• 3/4 tbsp white pepper powder
• 2 tbsp ghee (clarified butter)
• 1 tbsp oil
• 10 roasted Cashews

 

Method:

1. Saute the rice in 1-2 tbsp of ghee till its pale-golden brown and keep it aside.
2. Add 1 tbsp of ghee & 1 tbsp oil into a deep wok, add cinnamon, cloves, bay leaf, cardamom, & star anise, saute it till fragrant.
3. Add the the onion, ginger, garlic and chilli paste and cook untill the onions are golden brown; basically caramelize the onions.
4. Then add the tomato & mint and cook until the tomatoes loosen up .
5. Add mushrooms and salt.  When the mushrooms start sweating, add the pepper powder. Mix everything and continue until everything is well incorporated.
6. Now add the coconut milk and water and bring the mixture to a boil.
7. Add the sauted rice and cook everything for 15 minutes on medium heat or till water is absorbed and rice is cooked.
8. Garnish with cilantro and roasted cashew.