This dish is simplicity itself. The Basmati rice is infused with a delicious blend of spices and lots of mushrooms. I had this pilaf rice served with the Indian Lamb Kurma and it was a marriage in heaven! You can also serve this with any other Roast dish.
- 2 shallots, finely chopped
- 1 clove of garlic, minced
- 3 green cardamon pods
- 2 tablespoon of butter/ghee
- 3 cups of fresh mushrooms, sliced
- 1 cup of basmati rice
- 1 teaspoon of grated fresh root ginger
- 1 teaspoon of Indian garam masala
- 1 teaspoon of chicken bouillon powder
- 2 cups of water
- A handful of chopped coriander leaves
- Dash of pepper
- A handful of toasted cashew nuts (optional)
- Heat 1 tablespoon of oil in a pot and fry the shallots, garlic and cardamom pod over medium heat for 3 minutes.
- Add the butter. When it has melted, add the mushrooms and stir fry till they soften.
- Add the rice, ginger and garam masala. Stir fry over low heat for 2-3 minutes, then stir in the chicken bouillon powder and the water. Bring to boil then cover tightly.
- Simmer the rice on very low heat for 10 minutes or longer till the rice is cooked or all water is absorbed.
- Remove the rice from the heat. Leave to stand, covered for 5 minutes. Toss in the chopped coriander and fork in through the rice.
- Spoon into a serving bowl, topped with some toasted cashew nuts if you like and enjoy.