Ingredients with Measurements:
- 2 cups of Basmati rice
- 2 tablespoons of vegetable oil
- 2 tablespoons of butter
- 2 cups of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of fresh ginger, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 tablespoons of cilantro, chopped
- 1 cup of water
Special Equipment Needed:
- Large pot
- Strainer
- Knife
- Cutting board
Step-by-Step Instructions:
1. Wash and rinse the Basmati rice until the water runs clear.
2. Heat the vegetable oil and butter in a large pot over medium heat.
3. Add the mushrooms and sauté for 5 minutes.
4. Add the garlic and ginger and sauté for 1 minute.
5. Add the cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, black pepper, and salt. Stir to combine.
6. Add the Basmati rice and stir to combine.
7. Add the cilantro and 1 cup of water.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Simmer for 15 minutes, or until the rice is cooked.
10. Remove the pot from heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 12g
Carbohydrates: 44g
Protein: 8g
Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Fresh ginger can be substituted with ground ginger.
- Cilantro can be substituted with parsley.
Variations:
- For a vegan version, substitute the butter with vegan butter.
- For a spicier version, add more red chili powder.
Tips and Tricks:
- To ensure the rice is cooked evenly, make sure to stir it occasionally while it is cooking.
- To prevent the rice from sticking to the bottom of the pot, make sure to use enough oil and butter.
Storage Instructions:
Store the cooked rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in a pot over medium heat, stirring occasionally, until it is heated through.
Presentation Ideas:
Serve the Mushroom Bhatoora in a large bowl with a side of naan or chapati.
Garnishes:
Garnish the Mushroom Bhatoora with fresh cilantro and a sprinkle of freshly ground black pepper.
Pairings:
This dish pairs well with a side of raita or a salad.
Suggested Side Dishes:
- Raita
- Salad
- Naan
- Chapati
Troubleshooting Advice:
If the rice is not cooked through, add a bit more water and continue to simmer until it is cooked.
Food Safety Advice:
Make sure to store the cooked rice in an airtight container in the refrigerator and consume within 3 days.
Food History:
Mushroom Bhatoora is a popular dish in India and is often served as a side dish or as part of a larger meal.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with a hint of sweetness from the mushrooms.
Serving Suggestions:
Serve the Mushroom Bhatoora with a side of naan or chapati and a side of raita or salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian