| Serves: 4
Cooking time (approx.): minutes
Style: North Indian Vegetarian (Kashmiri)
2 cup(s) long grain rice (called Basmati rice in India) washed
4 cups water
2 cup(s) dried mushrooms (kanegach) soaked in water for some time
1 teaspoon(s) cumin seeds
4 medium onions chopped
4 cloves
2 green chilli(es) chopped
2 bay leaves |
1"stick cinnamon
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger grated
2 tablespoon(s) butter or ghee (clarified butter)
salt to taste
a few strands of saffron soaked in a few drops of warm water to garnish |
- Soak the washed rice in the water for about 30 minutes. Soak the dried mushrooms also separately in some water for the same amount of time as the rice. Drain the mushrooms and pat dry.
- Heat butter / ghee (clarified butter) in a large heavy bottomed vessel and fry the mushrooms on medium heat till they slightly change color. Drain and keep aside. In the same hot pan add the cumin seeds and let them splutter. Now add the cloves, cinnamon and bay leaves. Fry briefly. Add the chopped green chilli(es), turmeric powder, grated ginger and chopped onions. Saute on medium / low heat for about 4 minutes or till the onions are light brown in color.
- Add the rice along with the water in which it was soaked, fried mushrooms and salt. Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.
Garnish with saffron.
Suggestion: Great way to use left-over rice. Serve hot immediately with: Bottle Gourd Yakhni (Al Yakhin) or any other curries / dals of your choice. |
