Name: Garlic rice recipe by Avni Arora at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Rice boiled : 3 cups; Mustard oil : 3-4 tbsp; Mustard seeds : 1 tsp; Cumin seeds : 1/2 tsp; Green chilli : 3-4 cut lengthwise; Garlic : 30 pods minced; Onion : 2 chopped; Mushroom : 1 cup chopped; Capsicum : 1/2 cup chopped; Salt to taste; Red chilli powder to taste; White vinegar : 2-3 tbsp; Tomato ketchup : 4 tbsp; Soya sauce : 4 tbsp; Coriander leaves a handfull chopped

Ingredients Serving: 4

Rice boiled : 3 cups
Mustard oil : 3-4 tbsp
Mustard seeds : 1 tsp
Cumin seeds : 1/2 tsp
Green chilli : 3-4 cut lengthwise
Garlic : 30 pods minced
Onion : 2 chopped
Mushroom : 1 cup chopped
Capsicum : 1/2 cup chopped
Salt to taste
Red chilli powder to taste
White vinegar : 2-3 tbsp
Tomato ketchup : 4 tbsp
Soya sauce : 4 tbsp
Coriander leaves a handfull chopped

Instructions

Heat oil in a kardai on high. Slow the flame add mustard seeds and cumin seeds. Let it splatter for a min.
Add garlic and fry till golden. Add onion and fry till golden. Add mushroom and mix. Add salt, red chilli powder and mix. Cook on high. All the water will come out from the mushrooms. Stir ocassionaly. No need to cover. Cook till mushrooms are cooked and all the water dries up.
Add capsicum and mix well. Cook for 2-3 min. Now add vinegar and tomato ketchup. Mix well. Add soya sauce and 1/4 cup water. Mix well. Boil it. Slow the flame.
Add boiled rice and mix very well. Add coriander leaves, mix.
Add capsicum and mix well. Cook for 2-3 min. Now add vinegar and tomato ketchup. Mix well. Add soya sauce and 1/4 cup water. Mix well. Boil it. Slow the flame. Add boiled rice and mix very well. Add coriander leaves, mix. Transfer to a serving plate. Serve hot.

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