Mushroom Rice

The rainbow colours in this rice induced me to try this from Nita Mehta's book. If it is the only dish we are cooking, turmerric powder gets added to the dish. Simply could not imagine a rice without ginger; so it was also included. Onions got the boot. Paneer became optional - as I often forget to stock it at home. Little changes here and there - we ended up with a tasty dish. Appreciated too.

Mushroom Rice

Ingredients:

Basmati Rice 1 cup

Mushroom 100 grams

Onion 1 (optional)

Carrot 1

Capsicum 1

Paneer 100 grams (optional)

Green chili 3, slit

Salt 1½ tsp

Cinnamon 1

Cloves 2

Ginger ½”, grated

Turmeric Pd ½ tsp

Oil 3 Tbsp

Method:

Wash and soak rice for 15 minutes.

Halve and slice mushrooms and onions. Cut paneer, carrots and capsicum into juliennes.

Heat oil and add cloves and cinnamon. Add onions and sauté until it browns lightly.

Add mushrooms, ginger and turmeric powder. Cook for 4 minutes, on low heat.

Add rice along with water, capsicum, carrot, paneer and salt. Bring to a boil.

Lower flame and cook covered until done.

Fluff up the rice after it cools a little and then pack the lunch-box.

Participating @ aathidyam.