Mushroom Rice

Serves: 4
Cooking time (approx.): 1 hour
Style: North Indian Vegetarian (Kashmiri)

Ingredients:

2 cup(s) long grain rice (called Basmati rice in India) washed
4 cups water
2 cup(s) dried mushrooms (kanegach) soaked in water for some time
1 teaspoon(s) cumin seeds
4 medium onions chopped
4 cloves
2 green chilli(es) chopped
2 bay leaves
1"stick cinnamon
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger grated
2 tablespoon(s) butter or ghee (clarified butter)
salt to taste
a few strands of saffron soaked in a few drops of warm water to garnish


Method:

Soak the washed rice in the water for about 30 minutes. Soak the dried mushrooms also separately in some water for the same amount of time as the rice. Drain the mushrooms and pat dry.

Heat butter / ghee (clarified butter) in a large heavy bottomed vessel and fry the mushrooms on medium heat till they slightly change color. Drain and keep aside. In the same hot pan add the cumin seeds and let them splutter.

Now add the cloves, cinnamon and bay leaves. Fry briefly. Add the chopped green chilli(es), turmeric powder, grated ginger and chopped onions. Saute on medium / low heat for about 4 minutes or till the onions are light brown in color.

Add the rice along with the water in which it was soaked, fried mushrooms and salt. Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.
Garnish with saffron.

Suggestion: Great way to use left-over rice.

Serve hot immediately with: Bottle Gourd Yakhni (Al Yakhin) or any other curries / dals of your choice.

Indian Vegetable Rice

INGREDIENTS

2 tablespoons vegetable oil
1 onion, thinly sliced
1/2 teaspoon ground cumin
1 cup Basmati rice
2 cups water
3/4 teaspoon salt
1/2 teaspoon garam masala
3/4 cup mixed vegetables(Green peas,potato,carrot,beans)


INSTRUCTIONS

1.In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2.Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

GARAM MASALA

There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

Uses
Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving