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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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An Indian version of a Chinese favourite. Ingredients:
1 cup basmati rice |
1 vegetable stock cube |
4 green cardamom pods |
200 g finely sliced mushrooms |
1 teaspoon turmeric |
Directions:
1. Basmati rice must be used for this recipe.
2. Add the stock cube and cardamom pods to the water in a large pan.
3. Add 1 teaspoon turmeric powder.
4. Bring the water to the boil and add the basmati rice.
5. Cook for 9-10 minutes stirring occasionally, drain.
6. Pop the cardamom seeds into the rice and discard the husks.
7. Stir fry the mushrooms with a little vegetable oil, thin stir in the cooked rice, toss to coat and serve.
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