Serves: 4
Ingredients:
- Basmati/ Long grain rice – 1 cup
- Olive Oil – ½ teaspoon
- Butter – 4 teaspoons
- Button Mushrooms – 400 gms
- Onion – 1 tablespoon chopped tiny.
- Garlic – 20 cloves roughly chopped.
- Birds eye chilli – 4 chopped (if you cannot get hold of Birds eye chilli / tarovti mirchi feel free to use any other spicy fresh chilli.)
- Dried Oregano – 1 teaspoon.
- Dried Basil – ½ teaspoon or fresh basil leaves – 5, roughly chopped/ torn.
- Chopped Celery stalk – 1 teaspoon (optional)
- Salt to taste.
- Crushed Black pepper – a pinch or two.
- Vegetable stock/ Chicken stock – 2 cups (Tastes better when made with stock. Alternatively you can use water and add in a stock cube of your preference).
Garnish:
- Chopped Fresh parsely – 1 teaspoon.
- Bird eye chilli – 1, chopped fine.
Method:
- Wash and soak the rice in water for 15 minutes. Then use a sieve to drain the rice of all its water. Leave it in the sieve for later.
- Wash, drain, trim and chop the button mushrooms, set aside.
- Heat a heavy based casserole that has a well fitting lid. On medium heat, add in the oil followed by butter.
- Throw in the chopped onion, garlic, celery stalk, chilli and cook until fragrant but not brown.
- Next add in the dried herbs, salt. Turn up the heat to max and add the chopped mushroom. Keeping the heat on max, fry the mushroom mix until it no longer lets out any water.
- Add in the stock, bring it to a rolling boil and immediately tip in the drained rice.
- Lower the heat to minimum, cover and cook until all the liquid has been absorbed by the rice. Takes around 10-12 minutes.
- Garnish with fresh chopped parsley and birds eye chilli.
Note:
- You can use a mix of more than one type of mushroom.
- Garnish with some fresh torn up basil leaves. Throw in some boneless chicken cubes along with the onion, garlic, etc.
- Goes well with Spicy chicken wings or Soya Chicken.
