This is a recipe adapted from Madhur Jaffreyās first book, An Invitation to Indian Cooking, written when none of us knew the spices and hot peppers that she introduced us to. Itās a simple dish that makes your leftover rice come alive in surprising ways. You can eat it just as is for a light lunch or supper, or as an accompaniment to a Western meat course. I like it alone with some Cucumber Raita (page 163) alongside.
Ingredients
Preparation
Heat the oil in a small skillet, and add the onion. SautƩ for a few minutes, then add the mushrooms and continue to sautƩ, stirring, 3 or 4 minutes. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary. Taste, and add salt to your liking. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.
