Chilli Coriander Brown Rice with Mushrooms

Chilli Coriander Brown Rice with Mushrooms
Prep time: 5-10mins | Cook time: 30-35 mins | Serves 2

Ingredients:

For the rice:

• 1 cup brown basmati rice
• 2-1/2 cups water (or chicken/vegetable stock)

For the seasoning:

• 2 teaspoons olive oil (not extra virgin) or any regular oil
• 4-5 fat cloves of garlic, minced
• 1-2 green chillies, minced (deseeded to tone down spice if required)
• 1 cup (packed) coriander leaves, chopped
• 10-12 button mushrooms, sliced
• lime juice as required
• salt to taste

Method:
1. Wash the rice in a couple of changes of water. Drain and keep aside
2. In a pressure cooker bring the 2-1/2 cups of water or stock to a rolling boil and add the washed and drained rice. Let the mixture come to a boil again. Cover the pressure cooker with the lid and place the weight (whistle) and cook on a full heat for about 7-8 whistles. Then turn off the heat and let the rice cook in the steam (do not remove the whistle either) for 25 mins * see notes
3. When the time is done, open the cooker and fluff up the rice using a fork.
4. In a heavy based wok/kadai heat the oil and fry the garlic and chillies on a medium heat till the raw smell vanishes. Do not brown the garlic.
5. Toss in the chopped coriander and fry for a few seconds. Add the mushrooms and cook them on a high heat as they will release a lot of water. Cook until most of the water has evaporated.
6. Add the precooked brown rice and give it a good mix. Sprinkle salt to taste and the lime juice. Mix.
7. Serve hot with any accompaniment of your choice (salan, curd, raitha, curry, keema) or just eat it plain. Tastes yum!

Notes:
1. Depending on the quality and age of the brown basmati rice, it may take upto 25-30 minutes under pressure. Keep a timer for 25 minutes and if the rice is not yet done (rice feels hard and water is still remaining) you can continue to cook it for another 5 minutes.
2. I used Mina brand of brown basmati that is available in Union Co-operative supermarket here in Dubai. You may use any brand of brown basmati for this recipe. You can also make it with regular white basmati rice in which case the ratio of rice to water will be 1:2 (for every 1 cup of rice, you need to use 2 cups of water/stock)