I think mushroom rice complements a good curry perfectly. It’s mild and soft with a subtle flavour of mushroom – perfect for absorbing the rich flavour of your curry, but also great for masking the heat.
Ingredients
- 250g Basmati Rice
- Vegetable Oil
- 6 Cardamom Pods
- 2 Cinnamon Sticks
- 10 Cloves
- 2 Bay Leaves
- 1 Onion, finely chopped
- 200g Button Mushrooms, chopped
- 2 Garlic Cloves, crushed
- Salt and Pepper
- 500ml Water
Directions
- Rinse the rice in cold water until the water runs clear.
- Heat a splash of oil in a large saucepan and add the cardamom pods, cinnamon sticks, cloves and bay leaves and stir for one minute.
- Add the chopped onion and cook for 5 minutes to soften. Add the mushrooms and garlic and fry for a further 10 minutes.
- Add the rice and stir until evenly coated in the oil. Pour in the water and bring to the boil. Cook on a low heat for 10-12 minutes until the rice is soft. Taste, season and remember to remove the cinnamon stick, cardamom pods and cloves before serving.
