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A great rich dish for mushroom lovers and can be made in a jiffy, eat as is or serve with mint raita.

  • Olive Oil - 2 tbsp.
  • Cumin Seeds - 2 tsp
  • Cloves - 4
  • Bay Leaves - 1 or 2
  • Cinnamon Stick - 1/2
  • Turmeric Powder - 1/2 tsp
  • Green Chilies - 3 (chopped)
  • Garlic - 2 cloves (chopped)
  • Red Onion - 1 medium (sliced)
  • Mushrooms - 12 oz. box (sliced)
  • Frozen Green Peas - 1 cup
  • Red Chili Powder - 1/2 tsp
  • Coriander Powder - 2 tsp
  • Kohinoor Basmati rice - 2 cups
  • Water - 4 cups
  • Garam Masala - 1 tsp
  • Fresh Cilantro/Mint Leaves - 1 handful (chopped) 

  • Chop the garlic and green chilies, onions and slice the mushrooms.
  • Set aside all the spices- cinnamon stick, bay leaves, cumin seeds, and cloves.
  • Heat a pot on medium heat; add Olive Oil and then the spices from step 2.
  • After a few seconds, once the cumin seeds begin to sizzle, add the turmeric powder.
  • After 5 seconds or so, add the onions, green chilies, and garlic. Season with salt. Cook this for about 5 minutes or until the onions are slightly golden.
  • Once the onions are golden, add the mushrooms and salt. Mix.
  • After a few minutes, add red chili powder and coriander powder and mix well. Cook the mushrooms until they are browned and they release water. (About 10 minutes.)
  • Now wash 2 cups of rice and set aside.
  • Once the mushrooms are browned, add green peas.
  • Add the rice to the mushroom-onion mixture and mix well.
  • Cook for a few minutes until the rice is slightly toasted.
  • Add 4 cups of water. Season with salt.
  • Cover with a lid and allow the rice to cook for 20 minutes on medium heat. Keep checking in between.
  • Once turn, turn off the gas.
  • Add Garam masala.
  • Garnish with Cilantro/Mint Leaves.

Not reviewed yet

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