Mushroom and baby corn pilaf

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This is simple and yet delicious rice that is so easy to put together. A family favorite indeed!

Soak the rice for 30 minutes before you cook it. This will ensure the rice cooks faster and will give the rice a nice texture once it’s cooked through. So is with sauteing the rice till translucent and the rice will not get soggy once it’s cooked.

Serve this rice with your favorite raita (yogurt based sauce)

You need –

  • Basmati Rice – 1 cup
  • Yellow onion – 1, thinly sliced
  • Garlic – 4 pods, minced
  • Brown mushroom –  250 grams, thinly sliced
  • Baby corn – 4-5 nos, chopped
  • Bell pepper – 1 small size, cubed
  • Vegetable stock – 2 cups
  • Coriander powder – 1 teaspoon
  • Cumin powder – ½ teaspoon
  • Paprika – 1 teaspoon
  • Fresh basil leaves – 4-5 leaves
  • Salt to taste
  • Olive oil – as required
  • Coriander leaves to garnish

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How to-

Wash the rice well in several changes of water. Soak the rice for 30 minutes and drain well. Set aside.

Heat oil in a pan, add the garlic and sauté for a minute but make sure they don’t brown. Tip the chopped onions and continue to cook till golden, Now add the Coriander powder, cumin powder and paprika and fry till the oil starts to separate and fragrant.

Add the rice, mix well and fry for 2 minutes or till translucent. Add the mushrooms, pepper, and baby corn and mix well. Stir in the stock, salt to taste. Cover and cook till rice is done.

Once done, turn off the heat, Add the chopped basil leaves, cover and leave to stand for 5 minutes. Remove the lid, fluff the rice with a fork. Transfer to a serving dish.  Garnish with fresh coriander leaves.

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