Cooking Time: 45 minutes
Ingredients:
2 cups basmati rice washed and drained, 400 gms mushrooms
washed and quartered, 1 onion sliced, 1/2 tsp turmeric powder,
1 tsp cumin seeds, 1/2 cup tomato puree,
4 black cardamoms, 1 tsp ginger paste, 1 ts black pepper,
1 piece cinnamon, 1 tomato cut into rings, 3 bay leaves,
Oil, Salt to taste
Steps to prepare Mushroom rice ring:
- Heat 2 tbsps oil in a pressure cooker and fry the onion. Add the rice and cook for five minutes till rice looks opaque. Add salt and whole spices. Add double the quantity of water and cook for five minutes in the pressure cooker. Keep covered.
- In another pan, heat 2 tbsos oil and fry turmeric powder, tomato pulp and ginger paste. Add salt to taste and sprinkle water occasionally to prevent burning.
- Add mushrooms to the masala leaving a few for garnishing. Cook for 10 minutes. Do not let it dry.
- Put rice in an oven-proof rice tray or a metal dish in a circular shape leaving the center hollow. Put in the mushroom filling. Heat in the oven for a few minutes before serving. Fry the remaining mushrooms in butter.
- Garnish with fried mushrooms and tomato rings.
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