Cuisine: Indian
Ingredients:
Coconut oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Cinnamon – 1 inch piece
Cardamom – 2
Cloves – 4
Bay leaf – 1
Mace – 1
Onion – 1 large sliced thinly
Ginger garlic paste – 1 tablespoon
Tomato – 1 chopped
Chilli powder – 2 teaspoons
Coriander powder – 2 teaspoons
Cumin powder – 1 teaspoon
Garam Masala - 2 teaspoons
Mushroom - 200 grams sliced (I used wildly grown edible mushroom. But you can use any mushroom if you did not get this mushroom)
Brown Rice – 2 cups
Coconut Milk – 1 ½ cups
Water - 1 cup
Salt – as required
Method:
Add oil to a heavy-bottomed pot. Then add all the whole spices and fry for a minute. Then add sliced onion and fry until golden brown. Add ginger garlic paste and saute until the raw smell goes. Then add chopped tomato and cook until soft and mushy. Add salt, chili powder, coriander powder, cumin powder, and garam masala. Then add chopped mushrooms. Mix and add rice, water, and coconut milk. Mix well and cover with a lid. Cook until all the water has evaporated and the rice has become soft. Mix and serve hot.
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