Tangy Mushroom Rice Bowl Recipe

About this recipe

A flavorful one-pot dish that combines earthy mushrooms, tangy tomato flavors, and aromatic spices, perfect for a wholesome dinner.

Ingredients

• 1 kg Basmati Rice
• - Baby Tomatoes
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Jeera
• - Coconut Oil
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak basmati rice for 20 minutes, then drain the water completely.
2. 2. Finely chop onions, tomatoes, ginger, garlic, and green chilies and set them aside.
3. 3. Heat coconut oil in a deep pan and add cumin seeds until they splutter.
4. 4. Sauté chopped onions until golden brown and fragrant, stirring frequently.
5. 5. Add ginger, garlic, and green chilies, cooking until their raw smell fades.
6. 6. Stir in chopped tomatoes, turmeric powder, coriander powder, and salt, cooking until soft and well combined.
7. 7. Add sliced mushrooms to the pan and sauté until they release moisture and are cooked through.
8. 8. Mix in the drained basmati rice and gently stir to coat with the mushroom mixture.
9. 9. Pour in the measured water, bring to a boil, then lower the heat and cover the pan.
10. 10. Simmer on low heat for 15 minutes until the rice is fully cooked and absorbs the flavors.
11. 11. Turn off the heat and let the dish sit covered for 5 minutes to steam and settle.
12. 12. Garnish with freshly chopped coriander before serving warm.