Indian Leftover Rice With Mushrooms Recipes

MADHUR JAFFREY'S LEFTOVER RICE WITH MUSHROOMS

Steps:

• Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
• Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
• If using cold rice right from the fridge, you may need more broth and more cooking time.
• Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.

INDIAN LEFTOVER RICE WITH MUSHROOMS

Steps:

• Heat the oil in a small skillet, and add the onion. Sauté for a few minutes, then add the mushrooms and continue to sauté, stirring, 3 or 4 minutes. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary. Taste, and add salt to your liking. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.