Monday, June 23, 2008




Mint,Coriander---------------------1 medium bunch
Rice--------------------------------2 cups uncooked
Button Mushroom------------------1 Large packet(has nearly 20-25)
Onions-----------------------------1 big one sliced lengthwise
Green chilies-----------------------6
Bay leaves-------------------------3
Cloves,cardomon,Garlic------------4 each
Cinnamon-------------------------1" stick
Oil----------------------------------4 tbp
Shahjeera,Cumin,Fennel seeds--1 tsp each


1.Wash and grind fresh coriander,mint leaves,green chillies,garlic pods,1 tbp dessicated coconut powder,1 tsp cumin seeds, 1 tsp fennel seeds to a paste with little milk if required.Keep aside.

2.Clean and soak rice in water for 30 mins prior to preparation .Cook the rice with enough water depending on the variety and keep it aside.

3.Heat oil in a deep pan and add bay leaves,cinnamon, cardommon,cloves, 1 tsp of shahjeera and fry for a minute.Now add sliced onions ,saute till slight brown.

4.Now add the ground paste and fry till raw smell disappears and add the halved/quartered mushrooms.Mix well and cook covered for 2 mins.

5.Now add enough salt and cook for another 3-4 mins.See that the water from the mushroom is evoporated.Add in the plain rice,chopped goriander leaves ,mix well.

6.Keep covered and cook on low for 5 mins and serve hot.

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