Mushroom Mint Rice

Cooked rice, stir fried with onion and mushrooms, flavoured with mint. It can be made from left over rice too.

Measurement: 1 Cup = 180 ml

Serves: 3

Ingredients

1. Button mushrooms (sliced) – 8 to 10
2. Onion (sliced) – 1 large
3. Long grained rice – 1 cup
4. Mint (pudina) leaves – 25 to 30
5. Coriander leaves – handful
6. Green chillies – 2 or as per your requirement
7. Ginger – 1/2 ” piece
8. Garlic – 10 cloves
9. Cloves – 6 to 8
10. Cinnamon – 1/2 ” sticks (2)
11. Green cardamom – 3
12. Salt to taste – 1 1/2 to 1 3/4 tsp approx
13. Oil – 3 to 4 tbsp

Procedure

• Wash and soak rice for 15 to 20 min.
• Boil water (750 ml approx). Add rice to it. Add 1/2 tsp of salt and once the rice is done drain it. Keep aside for cooling.
• Grind mint leaves, coriander leaves, green chillies, ginger and garlic with a spoonful of water.
• Apply half the paste to the rice and keep aside.
• Take a flat thick bottomed pan and add oil.
• Add cloves, cinnamon and cardamom.
• Add onion and stir fry till onion turns golden brown.
• Add mushrooms and stir fry till mushrooms are done.
• Add remaining green paste and 1/2 tsp of salt. Mix well
• Add rice and 1/2 to 3/4 tsp salt, stir fry for a min. Keep on low flame for 2 to 3 min. Stir fry occasionally.
• Serves hot with raita or any gravy of your choice.

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