Mushroom Tahini Rice
by Foodie #583160
18 Dec 2013
This recipe has been viewed 4028 times
A flavorful one pot rice preparation made with tahini paste and mushrooms.
Mushroom Tahini Rice recipe - How to make Mushroom Tahini Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
200 gms mushrooms (khumbh)
2 cups rice (chawal)
1 cup sliced onions
2 tsp green chillies , chopped
4 tsp ginger (adrak) , chopped
4 tsp garlic (lehsun) , chopped
2 tsp cumin seeds (jeera)
1 stick cinnamon (dalchini)
1 black cardamom (badi elaichi)
3 peppercorns (kalimirch)
2 cloves (laung / lavang)
2 tbsp sesame seeds (til)
4 tbsp peanuts
1/2 cup curds (dahi)
1/2 cup lemon juice
4 tbsp vegetable oil
For The Garnish
1/2 cup chopped coriander (dhania)
roasted sesame seeds (til) and peanuts
Method
Handy tip:
- Method
- Wash and soak the rice in 1.2 cups of water.
- Dry roast sesame seeds and peanuts on non-stick pan and keep aside.
- After it cools a little, grind and mix with yoghurt to make a paste.
- Heat oil in a pressure cooker, add cinnamon ,cardamom,cloves and peppercorns,sauté and add the cumin seeds.
- When the seeds crackle add garlic, ginger and green chillies and sauté for 2 to 3 minutes.
- Add onions and fry till golden in colour.Add salt and sesame - peanut paste, sauté for 1 minute, add mushrooms and the soaked and drained rice, mix well and add 2 cups water, close the lid and cook for one whistle.
- Allow the steam to escape before opening the lid.
- Add lemon juice and garnish with chopped coriander and roasted sesame-peanut seeds.
- Serve hot with pickle.
Handy tip:
- Handy tip:
- You can make this recipe using cooked rice.
- At step 3 heat the oil in a non-stick pan.
- At step 5 add cooked rice instead of soaked rice and mix well.
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