Mushroom & Peas Rice recipe
INGREDIENTS
One bundle of fresh Corriander leaves
A handful of fresh mint leaves
Green Chillies - 8 nos
Ginger Paste ?1 tspn.
Garlic paste - 1 tspn.
Whole Garam Masala ?(4 Cloves, 2 Bay leaves, 4 Elakas; 2 big pcieces of Pattai)
Salt to taste
Onions - 2 finely sliced
Oil 1 big goondu spoon
Butter or Ghee or Oil ?4tbspns to fry the Rice
Rice - 4 cups
Water ? cups
Green peas ??Cup
Mushrooms 1 cup ?cut each mushroom in two or use as it is ?wash well & leave to drain.
For Garnish:
Chopped coriander leaves-2tbspns; 8-12 Cashewnuts ?soak in warm water for 10 mins drain & fry till brown; Onion ?1 large finely sliced & fried till crisp.
METHOD
1.Wash rice, & leave to drain ?fry the rice in 4 tbspns ghee on low heat for 5 mins or till rice crackles against the vessel ?remove & place in the electric cooker bucket.
2.Grind coriander leaves, mint leaves, green chillies, together with a little water. Keep aside.
3.Fry onions till pink in colour, add garam masala & fry till they crackle, now add ginger/garlic paste & continue to fry on low heat for 2-4 mins, add the ground ingredients & fry on low heat till you get a nice aroma, and the oil floats on the surface, & the gravy thickens emply this too into the cooker bucker, add salt to taste, peas, Mushrooms, rice & water mix well ?place the bucket into the electric cooker, cover & leave to cook
4.once done, the cooker will automatically cut off –leave the rice to stand like that for 10 mins. Then empty into a thali & fluff with fork.
Garnish with chopped coriander leaves, fried Cashewnuts & crispy fried onions.
5.Serve with Veg. Kurma; Raitha; Brinjal Chutney etc.,
