1 and 1/4 cups approx. Basmati Rice (mixed white and brown)

3/4 Chopped White Mushrooms (not too small)

1 Large onion chopped finely

2 Medium Tomatoes chopped finely

Thumb of Ginger grated finely

4 Garlics crushed into a paste

1 1/2 tsp of Garam Masala (or soya margarine)

1/4 Scotch Bonnet - finely chopped (optional)

tbsp Oil

1/2 tbsp of Ghee

2 cups Water

Salt to taste

To Paste:

4 tbsp of Fresh Coriander Leaves chopped

1 Green Chilli

To Temper:

2 Cloves

2 Caradom pods - crushed

1/2 cinnamon stick

1 Bay Leaf (preferably fresh)

Method:

First of all wash and soak the rice. You should wash the rice until the cloudy water turns clear. Then set it aside in some water to soak for 15 minutes. Then with the ingredients in the ‘To Grind’ section, place them in a mortal and pestle and grind them with a little touch of water until it forms a green paste. Under a medium heat, take a tablespoon of oil and ghee in a deep pan (preferably a pressure cooker), then add the ingredients under ‘to Temper’ paste to the oil covering the pot with a lid to allow it to ‘temper’. After about 1 minute add the ginger and garlic paste to the pot, stir and cover again for another minute.

Then take the onion and saute it until it begins to soften go brown. Add the chopped tomatoes and keep frying the mixture until the tomato has broken down. Then add the green paste, still and allow it to saute.

After about a minute add the chopped pepper, garam masala, and keep stirring it until it is all combined. Then add the mushrooms and salt. You will notice the mushroom releasing water, allow this to happen for about 2 minutes. Then add the basmati rice and stir thoroughly. Then add the water to the cooker if this is prepared in a pressure cooker, it should only take another 15-20 minutes to cook without stirring. Make sure you lower the flame once the rice starts to bubble rigorously.

Then with a fork (not a spoon) test the rice to see if its cooked.