Tuesday, 21 April 2015


Carrot, Mushroom and Mint Rice


Basmati rice               -2 cup cooked
Carrots                       -1/2 cup cut into thin sticks/small cubes
Mushrooms                -1/2 cup cut roughly / small cubes
Ghee/oil                     -1 tblspoon
Fresh Mint                 -2 tblspoon chopped + few leaves for garnish
Mustard Seeds           -1/4 tspoon
Asafetida                    -1 pinch
Curry Leaves             -5-7
Green Chilli               - 2 chopped finely
Garam Masala           -1/2 tspoon
Lemon Juice              -1/2 tspoon
Salt                            -to taste


Wash and Par boil the Carrot sticks until tender.
Wash and cut the mushrooms.
Heat the oil into a heavy bottom pan.
Add in the mustard seeds, asafetida, curry leaves and chopped green chilies.
Add in the mushrooms and fry for 2 minutes, add in the carrots as well. Mix well.
Add in the garam masala, salt and give it a good mix.
Now add cooked basmati rice and give it a good mix. Keep the flame to medium.
Add in the lemon juice and cook for another 5 minutes.
Now switch off the flame, sprinkle some fresh mint leaves and mix again.
Garnish with some more mint.
Serve the rice as a breakfast or as a side dish in your dinner and lunch parties.

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