By Bhavana Verma
October 24, 2024
3 tablespoons oil 1.5 cups basmati rice 250 grams white button mushrooms 85 grams onion, chopped 1 tomato, chopped 1 potato, medium-sized, peeled & cubed, optional 2 green chillies – chopped ½ tablespoon Ginger Garlic Paste 1 cup Thick Coconut Milk 1.5 cups water salt to taste
1 bay leaf 1.5 inches cinnamon 3 green cardamoms 4 to 5 cloves 6 to 7 black peppercorns 1 teaspoon cumin seeds, optional
Wash and soak basmati rice for 20 minutes. Meanwhile, chop the vegetables and mushrooms. Gather the whole garam masala ingredients.
After soaking, drain the water and set the rice aside. Heat up a pressure cooker and add oil to it.
Add whole spices along with cumin and fry until fragrant. Add onions and fry until golden. Throw in ginger-garlic paste and saute until raw smell goes away.
Add chopped tomatoes, potatoes and mushrooms. Saute for 4 to 5 minutes until mushrooms are half cooked. Add the soaked rice and chopped green chilli.
Saute rice on low heat. Add coconut milk and water. Stir and add seasonings. Put on the lid and pressure cook for 2 to 3 whistles.
Once rice is cooked, turn of the heat and let the pressure settle down before removing the lid. Bloom the rice with a fork. Garnish with coriander leaves and serve with raita.