Mushroom Pulao

INGREDIENTS

• 2 cups good quality Basmati rice , rinsed until the water runs clear and then soak in water for 30 minutes, drain and set aside

• 2 tspn oil (your choice)

• 1 tspn whole cumin

• 1 small onion, diced

• 1/2 serrano chili, deseeded and finely chopped

• 2 cloves garlic, minced

• 1/2 tspn Sonoko’s curry powder

• 4 oz. fresh mushrooms, diced

• 2 2/3 cups chicken stock, vegetable stock or water

• salt to taste

You may cook this dish on a stove top or in a rice cooker.

PREPARATION

1. Heat oil in a medium size shallow saucepan over medium-hight heat. When hot, add the cumin seed, followed by the diced onion, and then the chopped green chili.

2. When the onion begins to color, add the drained rice and the minced garlic. Toss to ensure that all the rice grains have a coating of oil on them, about 3 minutes.

3. Add the chopped mushrooms and Sonoko’s curry powder, continue to stir to ensure that it is well mixed, about 5 minutes.

4. Add 2 2/3 cups of stock or water and salt to taste.

5. If you are using a rice cooker, add all ingredients, select “quick cook” and follow your cooker’s instructions. If you are cooking on the stove top, bring the rice to a boil, then reduce heat to medium-low, cover with a lid and simmer. Cook for 10-12 minutes or until you see steam holes in the top of the rice. Lower the heat to very low and leave fro 10 minutes. To check that the rice is cooked, insert a dry chopstick or small knife until it reached the bottom of the pan. The rice is cooked when you see the rice that clings to the chopstick is dry and cooked. Turn off the heat and serve.

Recipe developed by Meena Pennington.