Name: Thai mushroom rice recipe by Roshni Mohanraj at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Basmati rice - 1 cup soaked in water for 20 mins; Coconut milk 1 and 3/4th cup; Galangal ginger - 2 inch piece; Lemongrass - fresh or dried 1 tbsp; Water 4 tbsp; 1 big onion chopped thin & lengthwise; Ginger garlic paste 1 tbsp; 4 cloves of garlic finely chopped; Red chilli paste 1 tbsp; 1 tsp black or white pepper powder; 1 to 2 green chillies or 1 tbsp red chilli flakes for those who need more spice level; 1 cup mixed chopped veggies. I used 4 button mushrooms a handful of frozen peas and 1 capsicum finely chopped; Salt to taste

Ingredients Serving: 3

Basmati rice - 1 cup soaked in water for 20 mins
Coconut milk 1 and 3/4th cup
Galangal ginger - 2 inch piece
Lemongrass - fresh or dried 1 tbsp
Water 4 tbsp
1 big onion chopped thin & lengthwise
Ginger garlic paste 1 tbsp
4 cloves of garlic finely chopped
Red chilli paste 1 tbsp
1 tsp black or white pepper powder
1 to 2 green chillies or 1 tbsp red chilli flakes for those who need more spice level
1 cup mixed chopped veggies. I used 4 button mushrooms a handful of frozen peas and 1 capsicum finely chopped
Salt to taste

Instructions

Heat 3 to 4 tbsp of water with the lemongrass and galangal. Allow to boil well until the flavour is released. Strain the water, cover and keep aside.
In a pressure pan or kadai heat 1 tbsp butter and add the chopped onions and saute it until pink. Add the garlic and green chilli and saute for 2 mins
Add the red chilli paste and ginger garlic paste and saute until raw smell passes
Add the chopped vegetables and saute for 2 more minutes. Add the water boiled with lemongrass and galangal. Cover and let it come to a boil.
Add the coconut milk, pepper powder and salt. Cover and let it boil gently
When the mixture is boiling, add the drained basmati rice and mix well. Taste for spice and salt. If needed add red chilli flakes for more spice.
Cover and cook for 15 to 20 minutes. If using a pressure pan or cooker wait for 3 whistles. Release pressure quickly and let it not sit.
Fluff with a fork and transfer to a serving dish. Serve warm with a veggies stirfried in oyster sauce on the side.

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