Mushroom rice

Preparation time: 20 mins | Cooking time: 35 mins

Ingredients
Mushrooms-200grms
Basmati Rice-2cups
Onion-1
Tomato-2
Coriander leaves-a fistful (chopped)
Mint leaves-a fistful (chopped)
Bay leaf-a small leaf
Coconut milk-1 to 2 cups (Optional)
Lemon juice-1tsp
Ghee or oil-3tbsp
Salt to taste

Grind and make a paste of:
Fennel seeds-1/2tsp
Cinnamon-2inch stick
Cloves-4
Green chilies-4 to 5 (depends how spicy you want)
Ginger-garlic paste-1tbsp

Method
Slice Onion into length-wise. Chop tomatoes finely. Cut mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak basmati rice for 15 minutes.

Heat ghee or oil in a deep bottomed vessel. Add bay leaf and fry for a minute. Add onion and fry till it turns into golden brown in color. Add ground paste and fry till raw smell goes off. Add chopped tomatoes and fry till it becomes soft. Add a little salt which makes the tomatoes soft quickly. Add mushroom pieces and fry till it becomes little soft. Add chopped coriander and mint leaves and fry till it becomes wilted. Then add soaked basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.



Add 4 cups of water(either coconut milk+water or water alone), salt and lemon juice. Cover and cook.

Serve hot with raita.