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Cheesy Mushroom Rice

 INGREDIENTS:

  1. Basmati rice, 1 cup washed and soaked in water for 30 minutes
  2. Mushrooms 200 grams sliced
  3. Green Peas 1/4 cup
  4. Cashew Paste 3-4 tbsp
  5. Ginger Paste 1 tsp
  6. Coriander Leaves Paste 2 tsp
  7. Garlic Cloves 6-8minced
  8. Green chilis slit 2-3 
  9. Onions 2 large chopped
  10. Bay Leaves 1-2 
  11. Cinnamon Stick 1 inch
  12. Cloves 2-3 
  13. Salt to taste
  14. Black Pepper Powder 1/2 tsp
  15. Cheese 1/4 cup, grated
  16. Oil 2 tbsp
  17. Butter 2 tbsp
  18. Water 1 cup
  19. Milk 1 cup 

METHOD:


Serving Size: 4-5

Heat 1 tbsp butter in a pan. Once heated, fry the mushrooms on high heat till they turn golden brown. Remove and keep aside.


In the same pan, add oil and the remaining butter. Temper with bay leaves, Cinnamon stick, and cloves, and sauté for 1-2 minutes. Add the minced garlic and stir-fry till fragrant.


Add chopped onions and sauté till they turn translucent. Add peas, ginger and coriander leaves paste and stir fry for 1-2 mins. 


Add the rice and stir-fry for 3-4 minutes. Add water and milk and turn the flame to high. Once the water starts boiling, lower the flame. Add salt, black pepper powder, and slit green chilies.


Continue to cook on low heat until the rice is done. Add the sauteed mushrooms and the cashew paste and stir lightly.


Once rice is cooked, turn off the heat.  Sprinkle cheese, cover, and rest 5 minutes so it melts. 


Fluff the rice gently with a fork. Garnish with chopped coriander leaves and serve hot, paired with either grilled chicken, fish, or paneer and salad on the side.




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