Tomato Mushroom Pulao

I haven't been a big fan of rice. Chapati's and bread tempt me more. So I took up the task of spicing up my rice dishes and I must say am well pleased with this result. The steps are simple and so are the ingredients... This one is specially for my vegetarian friends! Beware... don't blame me if your neighbours show up 'coz the aroma is just irresistible!! ;)

You will need...

3 cups of Basmati rice (soak it for at least half an hour for best results)

1 tablespoon olive oil

Cardamom, cinnamon and cloves – 5 each (whole garam masala)

1 tablespoon ginger garlic paste

2 medium size onions – chopped

1 cup tomato purée

200 grams of sliced mushrooms

1 teaspoon jeera powder

2 tablespoons of coconut powder or 2 cups of coconut milk

2 teaspoons of lime juice

Salt to taste

Chopped coriander for garnish

Getting into action...

Soak the rice and keep it aside.

Heat 1 tablespoon of oil in a pan. Saute the whole garam masala. Add the onions and ginger garlic paste, a little salt and saute till soft. A wonderful tip I learnt from Chef Thumma of the “Vah re Vah” fame is adding a little salt to onions helps them cook well as salt helps water to ooze from the onions.

Now add tomato puree and mushrooms and mix well till oil oozes out from the sides. To this add the jeera powder and the coconut powder/milk and cook for a minute. Finally add salt to taste and lime. Make sure to add enough salt as this masala will be added to the rice.

The final task is to wash and drain the rice. Put it into the rice cooker, add the prepared masala and water as required. Normally we use the ratio 1 cup rice is to 2 cups of water/gravy masala. But it depends on the type of rice you are using. The ratio is important to make sure your rice turns into pulao and not khichdee.

Once done sprinkle chopped coriander and serve. Trust me this rice doesn't need an accompaniment. It tastes great by itself!