Preparation Time : 30 minutes
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| Cooking Time : 15-20 minutes |
| Servings : 4 |
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| INGREDIENTS |
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Oyster mushrooms 6-8 Button mushrooms, quartered 6-8 Basmati rice, soaked Oil 4 tablespoons Onion , thinly sliced 1 medium Garlic, minced 2-3 cloves Turmeric powder 1/2 teaspoon Coriander stems, crushed 1 teaspoon Red chilli powder 1/2 teaspoon Dried fenugreek leaves (kasoori methi) 2 teaspoons Salt to taste Cottage cheese (paneer), 1/2 inch cubes 1 cup Fresh coriander sprigs a few |
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- Soak the oyster mushrooms in half a cup of water.
- Drain the oyster mushrooms and chop.
- Reserve the water in which they were soaked.
- Heat two tablespoons oil in a non stick pan.
- Add the onion and garlic and sauté for two minutes.
- Add both the mushrooms and sauté till lightly coloured.
- Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix.
- Add rice, one and half cups of water and the water in which the oyster mushrooms were soaked.
- Reduce heat to medium, cover the pan and cook till the rice is done.
- Heat the remaining oil in another non stick pan.
- Add the paneer cubes and sauté till lightly golden.
- Drain and set aside.
- Garnish the rice with the fried paneer and coriander leaves and serve hot.
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