Garlic Mushroom Rice

Ingredients

• 1 cup basmati rice, white
• 2 cups water
• 1/4 teaspoon ghee (optional)
• 1/4 teaspoon salt (optional)
• 1 teaspoon ghee
• 1 teaspoon canola oil
• 1/2 teaspoon cumin seed
• 3 cloves, powdered
• 1 cardamom pod, powdered
• 1/4 inch cinnamon stick, powdered
• 2/3 cup red onion, thinly sliced
• 2 garlic cloves, chopped
• 1/2 teaspoon serrano pepper, finely chopped (deseeded for less heat)
• 1 cup cremini mushroom, quartered
• salt, to taste

Directions

1. 1

   Wash and soak the rice for 30 minute.

2. 2

   Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.

3. 3

   In a large pot, heat the 1 tsp each of ghee and oil.

4. 4

   When the oil is hot, add cumin seeds and powdered spices.

5. 5

   Stir for a minute then add the onions.

6. 6

   Saute until onions are transparent, then add the garlic and serrano.

7. 7

   Continue until onions are starting to brown and garlic is cooked.

8. 8

   Now add the mushroom and salt, mix well.

9. 9

   Cook for another 3-4 min, then add the cooked rice.

10. 10

    Toss well, check and adjust seasoning. Sprinkle dried parsley for color.

11. 11

    Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.

12. 12

    Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.

13. 13

    Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.