Adam's Indian Mushroom Rice.
10oz Basmati (washed)
20 fl oz water
6 oz dried mushrooms
1 teaspoon cumin seeds
4 medium onions chopped
2 green chillies chopped
4 cloves
2 bay leaves
1"stick cinnamon
1 tablespoon ginger grated
2 tablespoons vegan ghee
a few strands of saffron pre-soaked in just enough water to cover them.
Soak the pre-washed rice in the 20 fl oz water from recipe for about 30 minutes. At the same time soak the dried mushrooms separately in small amount of water for 30 minutes.
Drain the mushrooms and pat dry. Heat the ghee in a large heavy bottomed pan and fry the mushrooms on medium heat till they slightly coloured. 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 chillies, grated ginger and chopped onions.
Sauté on medium / low heat for about 4 minutes or till the onions are lightly browned.
Add the rice along with the water in which it was soaked, fried mushrooms and the saffron (complete with water). Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.