Sunday, 16 December 2012


2 cups Basmati rice
2 cups sliced  mushrooms
1/2 cup green peas
1 medium onion, thinly sliced
2 large garlic cloves, minced

1/2 tsp whole cumin seeds
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
5-6 whole cloves
1 tbsp light cooking oil
salt, to taste
fresh coriander leaves, for garnish.


 Heat oil in a non-stick deep pan and saute cumin seeds, garlic and onions till tender and fragrant.

 Add mushrooms, and fry till brown all the moisture evaporates.

Stir in salt and spices, and fry for a minute.

 Add 3/4 cups of water, and once it comes to a boil, stir in rice and peas.

Let simmer on a low heat till water evaporates and rice is cooked through.

Garnish with chopped coriander leaves and serve warm with a side of raita.

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