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Servings: 4
| 300g mushrooms, chopped (half chestnut and half button works well) |
| 1 cup (approx. 200g) of basmati rice |
| 2 tbsp ghee, (use cooking oil for vegan) |
| 2 onions, cut into slices |
| 3 cloves garlic, chopped |
| Thumb-sized piece of ginger, cut into large chunks |
| Bunch fresh coriander, chopped |
| 1 stick cinnamon |
| 1 ½ tsp Mandala garam masala |
| Salt to taste |
Prepare:
| Wash the rice a few times to remove the starch. Soak in a large bowl of water and set aside. |
| Peel and chop the onion, garlic, ginger, coriander and mushrooms as described in the ingredients list and set aside. |
Cook:
| In a large non-stick pan, fry the onions in ghee (oil for vegans) on a low heat for 5-7 minutes until they have completely softened and caramelised. |
| Add the mushrooms and fry until they begin to soften and release water. |
| Add the garlic and ginger and stir fry for 2 minutes. |
| Add the garam masala, 1 tsp of salt and stir fry for 2-3 minutes. |
| Drain the rice and carefully add to the pan, gently folding everything together. |
| Now add 1 ½ cups (approx. 350ml) of water to the pan, plus ½ teaspoon extra of salt for the rice and gently stir. |
| Add the cinnamon stick and then put a tight-fitting lid onto the pan. |
| Reduce the heat on the cooker to the lowest setting and allow the rice to steam cook for exactly 12 minutes. Do not remove the lid to check anything before 12 minutes is over. |
| Once 12 minutes has passed, quickly remove the lid to check the rice is almost cooked. Give everything one last quick fold and put the lid back on. |
| Allow the rice to steam on the countertop with the lid tightly fitted for an extra 10 minutes. |
Garnish:
| Garnish with coriander and serve with creamy yoghurt, raita or as a side for another veg/meat curry and devour! |
