Name: Mushroom Corn Rice recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 5
Ingredients: Mushrooms 1 cup sliced; Rice about 400gm soaked; Corn kernels 1 cup; Garlic minced a tbsp; Bay leaves cinnamon and cardamom 3 pieces each; Salt to taste; Lemon juice a tbsp; Chilli flakes a tbsp; Onions 2 finely sliced; Curry leaves few or coriander a handful; Oil or ghee 3 tbsp; Asafoetida a pinch; Caraway seeds a tsp

ABOUT Mushroom Corn Rice RECIPE

An enticing way to cook mushrooms and corns together giving them a uniqueness in terms of looks and taste as well. Try this out to treat your taste buds to something simple yet extraordinary.

Ingredients Serving: 5

Mushrooms 1 cup sliced
Rice about 400gm soaked
Corn kernels 1 cup
Garlic minced a tbsp
Bay leaves cinnamon and cardamom 3 pieces each
Salt to taste
Lemon juice a tbsp
Chilli flakes a tbsp
Onions 2 finely sliced
Curry leaves few or coriander a handful
Oil or ghee 3 tbsp
Asafoetida a pinch
Caraway seeds a tsp

Instructions

Make plain rice and keep aside.
Heat the ghee or oil, saute the onions and the garlic.
After the onions change colour to light pink, add the whole masalas and all the other ingredients as well.
No need to saute much. Cover and cook until tender. The veggies should retain the crunch.
Adjust salt accordingly.
After 10 mins, transfer the contents to the cooked rice and give it a good mix.
Garnish with coriander and serve hot with any pickle.
If adding curry leaves too, add them in the beginning itself along with the onions.

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