Skip to main content

Cheesy Mushroom Rice

 INGREDIENTS:

  1. Basmati rice 4 cups washed and soaked in water for 30 minutes
  2. Button mushrooms cut into quarters 1 cup
  3. Peas 1/4th cup
  4. Cashew paste 1/2 cup
  5. Ginger paste 1tsp
  6. Coriander Leaves Paste 2 tsp
  7. Garlic 6to8 cloves minced
  8. Green chilies slit 2-3 nos.
  9. Onions 2 large chopped
  10. Bay leaves 2 nos.
  11. Cinamon sticks 1 inch
  12. Cloves 2-3 nos.
  13. Salt as per taste
  14. Ground black pepper 1/2tsp
  15. Cheese 1/4th cup grated
  16. Oil 3tbsp
  17. Butter 2tbsp
  18. Milk 1 cup 

METHOD:

Serving Size 4

Heat oil in a nonstick pot. Once heated fry the mushrooms on high heat till they turn golden brown. Remove and keep aside.

In the same oil add butter and heat till it melts. Temper the oil with bay leaves, Cinnamon stick and cloves and sauté for 1min. Add the minced garlic and stir fry till they turn light brown. 

Add chopped onions and sauté till they turn translucent. Add peas and sauté 1-2 mins. Add ginger, coriander leaves paste and cashew paste and stir fry for 1-2 mins. At this stage keep the flame low as the cashew paste will stick to the bottom of the pan.

Add the rice and mushrooms and stir fry for a while. Add salt and pepper.

Add water and turn the flame to high. Once the water starts boiling lower the flame. By adding milk, you will get a creamier consistency. Adjust the seasoning. Add the slit green chilies.

Continue to cook on low heat until the rice is cooked. Add the grated cheese and stir lightly or else the rice will break.

Continue to keep the flame low and simmer until the cheese melts. Turn off the flame and allow the rice to stand covered for 5-7 mins.

Open the lid and fluff the rice lightly with a fork. Plate the rice garnished with grated cheese.




Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more