SERVES FOUR

INGREDIENTS

30ml/2 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, crushed
3 green cardamom pods
25g/1oz/2 tbsp ghee or butter
175g/6oz/2 1/2 cups button (white)
mushrooms, sliced
225g/8oz/generous 1 cup basmati rice, soaked
5ml/1 tsp grated fresh root ginger
good pinch of garam masala
15ml/1 tbsp chopped fresh coriander (cilantro)
salt

Heat the oil in a flameproof casserole and cook the shallots, garlic and cardamom pods over a medium heat 3-4 minutes, until the shallots have softened and are beginning to brown.

Add the ghee or butter. When it has melted, add the mushrooms and cook for 2-3 minutes more.

Add the rice, ginger and garam masala. Stir-fry over a low heat for 2-3 minutes, then stir in 450ml/ 3/4 pint/ scant 2 cups water and a little salt. Bring to the boil, then cover tightly and simmer over a low heat for 10 minutes.

Remove the casserole from the heat. Leave to stand, still covered, for 5 minutes. Add the chopped coriander and gently fork it through the rice. Spoon into a warm serving bowl and serve immediately.

Tags: butter, ghee, Mushroom Pilaff, mushrooms

This entry was posted on Saturday, December 6th, 2008 at 11:23 pm and is filed under Main Courses, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.