Ingredients and Method to make Mushroom Rice
1 1/2 cups brown basmati rice washed, drained and soaked in 2 and 1/4 cup of water for 30 mins
(can be substituted with white basmati rice too, see notes)
1 large onion cut fine
12 medium mushrooms cubed
2 tbsp oil/clarified butter (ghee/nei) / butter (use oil for a vegan version)
1/2 tsp onion seeds (kalonji)
1 thin sliver of ginger grated fine or minced
1/2 tsp minced garlic
salt to taste
Place the basmati rice in the rice cooker along with the water it has been soaked in and set the rice setting to the kind of rice you are using, white for white rice and brown for brown rice. Or cook the rice in the pressure cooker and keep aside.
In a large heavy bottomed pan, heat oil/ butter/ clarified butter on medium heat and add onion seeds. Stir the onion seeds for 20 to 30 secs.
Then add onions and saute until onions are transparent. Add garlic and ginger and stir a few times. Add mushrooms and stir for a few minutes until it is cooked. Add salt to taste and mix well.
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Either add the mushroom mixture to the cooked rice in the rice cooker, mix gently and allow it to stay on warm setting for a little while before serving, or add the cooked rice to the pan, mix gently and allow to heat through on low heat for a couple of mins. That's it, the rice is done, really fast and easy peasy isn't it ?
Serve this hot with any curry of choice or some raita for a quick and satisfying meal :)
Notes:
If you want to sub white basmati rice instead of brown basmati rice, wash, drain and soak in water in the ratio recommended on the packet. Usually the ratio for rice to water is 1 : 1.5 cups and proceed with the rest of the recipe as above.
1 1/2 cups brown basmati rice washed, drained and soaked in 2 and 1/4 cup of water for 30 mins
(can be substituted with white basmati rice too, see notes)
1 large onion cut fine
12 medium mushrooms cubed
2 tbsp oil/clarified butter (ghee/nei) / butter (use oil for a vegan version)
1/2 tsp onion seeds (kalonji)
1 thin sliver of ginger grated fine or minced
1/2 tsp minced garlic
salt to taste
Place the basmati rice in the rice cooker along with the water it has been soaked in and set the rice setting to the kind of rice you are using, white for white rice and brown for brown rice. Or cook the rice in the pressure cooker and keep aside.
In a large heavy bottomed pan, heat oil/ butter/ clarified butter on medium heat and add onion seeds. Stir the onion seeds for 20 to 30 secs.
Then add onions and saute until onions are transparent. Add garlic and ginger and stir a few times. Add mushrooms and stir for a few minutes until it is cooked. Add salt to taste and mix well.
The copyright of this content belongs to Veginspirations.com
Either add the mushroom mixture to the cooked rice in the rice cooker, mix gently and allow it to stay on warm setting for a little while before serving, or add the cooked rice to the pan, mix gently and allow to heat through on low heat for a couple of mins. That's it, the rice is done, really fast and easy peasy isn't it ?
Serve this hot with any curry of choice or some raita for a quick and satisfying meal :)
Notes:
If you want to sub white basmati rice instead of brown basmati rice, wash, drain and soak in water in the ratio recommended on the packet. Usually the ratio for rice to water is 1 : 1.5 cups and proceed with the rest of the recipe as above.
