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Spicy Tomato Mushroom Rice with Fresh Mint

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    Source: www.ecurry.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9, C, D, P
    MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Serves 4 - 5 people)

    2. 1 cup of basmati rice

    3. 1 1/2 cups of water

    4. 1 - 2 green onions, chopped

    5. 1/2 Onion, sliced

    6. 2 - 3 jalapenos or chilies, finely chopped ( I used serrano)

    7. 1 garlic clove, finely chopped or crushed

    8. 1 inch piece of ginger, finely chopped

    9. 1/2 teaspoon of fennel seeds

    10. 1/2 teaspoon of ground cinnamon

    11. 3 green cardamom pods

    12. dash of cayenne and turmeric

    13. 1 tomato, finely chopped

    14. 5 large mushrooms, roughly chopped ( i used canned mushrooms, drained)

    15. juice from one lemon

    16. 1 teaspoon of sea salt

    17. 2 tablespoons oil/butter/ghee

    18. 1 tablespoon of fresh mint, finely chopped

    19. 1 tablespoon of fresh Cilantro/Coriander, finely chopped

    Instructions Jump to Ingredients ↑

    1. Soak the rice for a least an hour. Drain, reserving the cooking liquid. Let the rice air dry for 15 minutes.

    2. Using a mortar and pestle, make a paste with the fresh chilies, ginger, garlic, fennel, cinnamon, cardamom, cayenne and turmeric.

    3. Heat a few tablespoons of oil, or a mixture of butter and oil, in a medium-large pot. When it is hot, add the onion, & green onion and stir and fry for a few minutes. Next add the chili paste and stir-fry for about a minute.

    4. Add the tomato and mushrooms to the pan and cook for another few minutes. Now add the rice and stir and fry for another few minutes. I fried it till all the spices & tomatoes coats the rice & the the whole mix kind of starts to dry off.

    5. Add the water, lemon juice and salt, bring to a boil. When the water disappears from the surface, ( u will still see the water in between the rice grains & there will be more water inside, Lower the heat to minimum & cover & cook for about 5 minutes. Switch off the heat after 5 minutes & keep it covered for another 10 minutes.

    6. Let sit for a few minutes and then mix in the cilantro/coriander and mint.

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