Another simple way of Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Green Chilli - 2
Tomato - 1
Mushroom - 1 packet
Fennel seed - 1/4 tsp
Red chilli powder - 1/4 tsp
Corriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Salt - as per taste
Ghee - 1/4 tsp
Water - 3 cups

Method

Cut the onion, green chilli and tomato in thin long slices. And cut the mushroom slices into half. Soak the rice for 15 - 30 minutes.

In the cooker, pour the ghee and oil and heated and put the fennel seed once it splutter add the onions and green  chilli and little bit of salt and saute for 3 minutes. Then add tomatoes and saute for 2 minutes. Then add all the powders(red, corriander and turmeric). After one minute add the half sliced mushroom and saute well. The mushroom itself leave some water on that it will cook or if necessary add little bit water. After 5-8 minutes add the rice and saute then add the water. Put the lid on and the whistle too. After 10 minutes it all done very simple mushroom rice is ready to eat.

Lemon Rice

Ingredients

Cooked Rice - 2 cups
Lemon - 1
Oil - 2 tsp
Red Chilli whole - 2
Mustard Seed - 1 tsp
Urad Dal - 1 tbsp
Cumin Seed - 1 tsp
Ginger chopped - Very tiny piece
Channa Dal - 1.5 tbsp
Curry Leaf
Peanut - 2 tbsp
Cashew Nut - 1 tbsp
Turmeric Powder - 1/2 tsp
Salt to taste

Method

Extract lemon juice and keep aside.

In the pan heat the oil, then add red chilli whole, mustard seed, urad dal once it splutter add the curry leaf, chopped ginger and saute. After 30 seconds add cumin seed, channa dal, peanut and cashew nut and allow to fry. After two minutes slow the stove and add the turmeric powder and lemon juice and add little salt once it come to little bit boiling then add the cooked rice stir well. Yummy lemon rice is ready. Serve it with Parrupu thogayal or any vadagam or boiled egg.

Bisibelabath

Ingredients

Rice - 1 cup
Toor Dal - 1/2 cup
Tamarind - small round size
Onion - for sauteing
Beans - 15
Carrot - 1
Peas - 1 handful
Drumstick - half (optional)
Egg plant - 1 (optinal)
Ghee - 1 tsp
Oil
Mustard seed - 1 tsp
Curry leaf
Fenugreek seed - 5
Red Chilli powder - 1/4 tsp
Coriander powder - 1 tbsp
Sambar powder - 11/2 tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1 pinch
Salt

For Grinding the Masala

Coriander seed - 1 tbsp
Channa dal - 2 tbsp
Cumin seed - 1 tsp
Fennel seed - 1/4 tsp
Cinnamon stick - small
Cloves - 2
Cardamom -1
Kuskus - 1/4 tsp
Coconut - 2 tbsp
Red Chilli whole - 2

Method

Soak the Rice and dal for half an hour.

Soak the Tamarind.

Fry the ingredients mention above for grinding the masala and once it cool down grind the mixture into paste and keep aside.

In the cooker add the ghee and oil. Add mustard seed, fenugreek seed and curry leaf then add onion saute the onion till it golden brown in color. Then add the vegetables mention above one by one and put little salt and saute. After 3 minutes put red chilli, coriander, turmeric powder and asafoetida then add little water and saute. Then add the ground masala paste and little water saute well. Then add the tamarind paste. After 5 minutes Pour 4 cups of water, once it come to boil add the rice and dal put salt for taste. Put the cooker lid after 10 minutes yummy Bisibelabath ready to eat. Serve with Pappad or vadagam or beetroot fry or avarakkai(broad beans) fry.

Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Tomato - 1
Green Chili - 1
White Sliced Mushroom - 1 Packet
Ginger & Garlic - 2tsp
Ghee - 1 tsp
Oil
Fennel seed - 1/4 tsp
Bay Leaf - 2 or 3
Cinnamon - 1 stick
Cloves - 2 nos.
Cardamom - 1
Star Anise(star poo) - 1/4
Mint Leaf - 7-10
Coriander Leaf - small bunch
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 4 tsp(optional)
Curd - 1 tsp(optional)
Water - 3 cups (cooker), 5 cups (normal pan)
Salt

Method

• Cut the onion, tomato in thin slice and green chili in straight
• Cut the mushroom into half
• Soak the rice for 30 - 60 minutes

1. In a pan or cooker heat the ghee and oil then put all the whole gram masala. 

2. Add the onion once it gets transparent add the green chili, after 1 minute add the ginger and garlic paste  once raw smell gone add the leaves (mint and coriander)

3. Now add the tomatoes and stir well after 3 minutes add the powders (Red, Coriander and Turmeric)

4. Now add the sliced mushrooms and stir well add salt and put the lid, now and then stir well after 5 minutes if water required to cook mushroom add the water or else mushroom itself leave the water it will cook with that water itself.

5. This one is optional if you want to add coconut milk and curd you can add at this stage once mushroom cooked.

6. Add the water as i mentioned above, if you use cooker or normal pan

7. Once the water boil add the rice, before adding rice check the salt level.

8. If you use cooker within 10 minutes your mushroom rice will be ready. If you use the normal pan 20 - 25 minutes rice will be ready.

Tasty Mushroom Rice is ready to eat now.