Preparation time: 15 minutes; Cooking time: 50 minutes Serves: 4-6

Ingredients

• 2 cups basmati rice, washed, soaked 30 minutes and drained
• 2 tablespoons ghee or clarified butter
• 2 tablespoons olive or canola oil
• whole spices: 2 bay leaves,1-inch cinnamon Stick, 1 star anise, 3 cardamom pods, 3 whole cloves
• 1 large onion (1 large) 200g, sliced thinly into half moons
• 3 green chilies halved or 1 Jalapeño pepper finely chopped
• 1 tablespoon ginger and garlic paste
• ½ teaspoon fennel Seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 2 teaspoons red chilli powder
• 1 cup canned diced tomato 
• ¼ cup crushed tomato or passata
• 225g (8oz,½ Ib) cremini mushrooms, wiped and sliced
• ¼ cup plain yogurt
• A handful coriander and mint leaves, chopped
• 3 cups water
• Salt to taste

Instructions

1. Heat the ghee and olive oil in a 10-inch saucepan over medium heat. Add the whole spices (bay leaves, cinnamon, star anise, cardamom & cloves). Cook until the spices sizzle and give off an aroma (do not burn the spices).
2. Add the onions. green chillies or jalapeño and salt to taste and cook over medium heat for 5 minutes or until soft, then add the ginger and garlic and cook another 1 minute.
3. Add the fennel seeds, turmeric, garam masala and chilli powder and cook for two minutes, stirring from time to time.
4. Add the tomatoes, cover and cook about 5-6 minutes over medium high heat, then add the mushrooms and cook over medium heat for 5 minutes.
5. Now add the yoghurt, mint and coriander leaves and cook another two minutes or until the yoghurt is absorbed.
6. Now add the rice and stir to combine with the spices, then add the water and bring to a rolling boil. Stir the rice, then cover and reduce the heat and simmer 12 minutes without lifting the lid. Switch off the heat and let stand on the stove top for 10 minutes. Now the rice is ready to fluff and serve. Garnish with coriander leaves.

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