1cupBasmati riceor long grain rice. Adjust the cooking liquid if you use a different rice.
8ouncesMushroomssuch as shiitakes. See my notes on using dried mushrooms.
2tablespoons Ghee (clarified butter) coconut oil or vegetable oil
1.5 cups Chicken stock or vegetable stock
½ teaspoon Kosher salt reduce to ¼ teaspoon if your stock contains salt
Spices
1Bay leaf
2Cardamom podslightly crushed
½teaspoonCumin seeds
½teaspoonTurmeric
1inchPiece of cinnamon stick
1Tbsp Ginger garlic pastebuy this at an ethnic market or make your own by pureeing equal parts garlic and ginger.
2ozor roughly ¼ cup finely chopped white onion optional
Serving
Chopped cilantro(coriander)
Instructions
Soak the rice
Soak the rice in 4 cups of water for twenty minutes, then rinse in a colander. Drain the rice and reserve.
Cooking
Heat the ghee until hot and add the cardamom and cumin seed. Cook for a few minutes on medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until they’re released their juice. Add the onions, green chili if using, as well as the ginger garlic paste. Cook three minutes more.
Add the turmeric powder, cinnamon stick and bay leaf. Deglaze with the stock. Add the soaked rice and bring to a simmer.
Turn the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 15-20 minutes. Allow the rice to rest with the lid on for 5 minutes, fluff with a fork, and serve piping hot.
Make sure to watch for the cardamom pods as you eat.
Video
Notes
Garlic ginger paste
This is sold in Ethnic markets in jars. You can make your own by pureeing equal parts garlic and peeled ginger in a food processor. You can also use a hand blender as I do in the video. Add a little water to help the blades move.
Using dried mushrooms
To make the dish with dried mushrooms, soak ½ oz - ¾ oz dried mushrooms in hot chicken or vegetable stock for 15 minutes. Remove the mushrooms, squeeze dry and cut into 1 inch pieces and proceed as directed.