Urmila Aunty's Spicy Mushroom rice

Here is another winning recipe from Urmila Aunty’s kitchen. This mushroom rice has a nice tangy taste that goes really well with the earthy flavors of the mushrooms.

MUSHROOM RICE

Serves 4

4 cups basmati rice, cooked

2-inch stick of cinnamon (dalchini)

7 cloves

1 bay leaf

½ star anise, broken into bits

2 tbsp. garlic and ginger paste

1 medium onion, sliced

1 ripe plum tomato, sliced

2-3 green chilies, sliced

2 cups mushroom, sliced (white mushrooms work just fine)

¼ tsp. turmeric

Cayenne pepper to taste.

METHOD:

• Heat 4 tbs. oil.
• When oil is hot, add the cinnamon, cloves, bay leaf and star anise.
• Stir for 30 seconds.
• Add 2 tbs. of garlic and ginger paste.
• Cook well for 2 minutes.
• Add chopped onions and sliced green chilies.

• Stir for 5 minutes until the onions are translucent.
• Add the sliced tomato.
• Cook for 5 minutes.
• Add 2 cups of sliced mushrooms.
• Add ¼ tsp. turmeric and salt and cayenne pepper to taste.

• Stir well and add 1/8 cup and water and cook for 5 minutes.
• To this cooked mushroom mixture add 4 cups of cooked white rice.

• Mix well, cover and let it cook for 5 minutes.
• Remove from heat and serve immediately.

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