Mushroom in Rice Cooked Kashmiri Style (v)

The Kashmiri region of India is known for the abundance of meat in its cuisine; this dish is meat-free but still incredibly satisfying. Mushrooms, cooked in cardamoms, cloves, cinnamon sticks and garlic, allow for an incredible depth of flavour.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Basmati rice

300 grams
Mushrooms, cut into four pieces

1 kg
Refined oil

100 ml
Onion paste

75 grams
Green cardamoms

10
Black cardamom

4
Cloves

10
Cinnamon sticks, 2" each

2
Garlic, ground

1 tsp
Cooked yoghurt

200 grams
Dry ginger powder

1.5 tsp
Coriander powder

1.5
Black cumin seeds

0.2 tsp
Black pepper powder

0.2 tsp
Dried mint leaves

0.2 tsp
Salt (to taste)

1
Water

800 ml

Large saucepan

Method

1

Boil the mushrooms in water for 5-7 minutes. Drain and wash in cold water.

2

Put the washed mushrooms in a pan and add the oil, onion paste, green and black cardamoms, cloves, cinnamon sticks, salt, and garlic. Put the pan on heat and mix well. Stir and cook for 5 minutes until the mushrooms are light brown in colour.

3

Add the cooked yoghurt and continue to cook until the oil separates. Add 800ml of water, the dry ginger powder and coriander powder, and then stir well. Add the drained rice, and stir again. Bring to the boil, reduce heat and simmer for 10 minutes until the rice is done.

4

Garnish with black cumin seeds, black pepper powder, and dry mint leaves and serve.

Love Rice