Ingredients
- Rice: 1 ½ cups
- Onion, diced: ½ cup
- Garlic, chopped: 1 tbsp.
- Tomato puree: 1 ½ cups
- Parsley, chopped: 1 tbsp.
- Fresh mushrooms, sliced: 1 cup
- Cumin powder: 1 tsp.
- Coriander powder: 1 tsp.
- Dried red chilies: 3 nos.
- Oil: 3 tbsps.
- Salt: To taste
Method
- Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque
- yellow and keep stirring to prevent burning.
- Add onion and garlic and sauté until transparent.
- Add two cups of water, then stir in tomato puree, parsley, sliced fresh
- mushrooms, salt, cumin and coriander.
- Reduce heat to simmering, cover pan and simmer for 20 minutes or until all
- water is absorbed.
- Roughly chop dried chilies and stir them in.
- Serve hot.
No comments:
Post a Comment