Ingredients: (Serves 4 – 5 people)
1. 1 cup of basmati rice
2. 1.5 cups of water
3. 1 – 2 green onions, chopped
4. 1/2 Onion, sliced
5. 2 – 3 jalapenos or chilies, finely chopped ( I used serrano)
6. 1 garlic clove, finely chopped or crushed
7. 1 inch piece of ginger, finely chopped
8. 1/2 teaspoon of fennel seeds
9. 1/2 teaspoon of ground cinnamon
10. 3 green cardamom pods
11. dash of cayenne and turmeric
12. 1 tomato, finely chopped
13. 5 large mushrooms, roughly chopped ( i used canned mushrooms, drained)
14. juice from one lemon
15. 1 teaspoon of sea salt
16. 2 tablespoons oil/butter/ghee
17. 1 tablespoon of fresh mint, finely chopped
18. 1 tablespoon of fresh Cilantro/Coriander, finely chopped
Preparation:
Soak the rice for a least an hour. Drain, reserving the cooking liquid. Let the rice air dry for 15 minutes.
Using a mortar and pestle, make a paste with the fresh chilies, ginger, garlic, fennel, cinnamon, cardamom, cayenne and turmeric.
Heat a few tablespoons of oil, or a mixture of butter and oil, in a medium-large pot. When it is hot, add the onion, & green onion and stir and fry for a few minutes. Next add the chili paste and stir-fry for about a minute.
Add the tomato and mushrooms to the pan and cook for another few minutes. Now add the rice and stir and fry for another few minutes. I fried it till all the spices & tomatoes coats the rice & the the whole mix kind of starts to dry off.
Add the water, lemon juice and salt, bring to a boil. When the water disappears from the surface, ( u will still see the water in between the rice grains & there will be more water inside, Lower the heat to minimum & cover & cook for about 5 minutes. Switch off the heat after 5 minutes & keep it covered for another 10 minutes.
Let sit for a few minutes and then mix in the cilantro/coriander and mint.
