- Basmati or any fragrant rice – 2 cups
- Mushroom – 1 pack, cut longitudinally
- Raisin – a handful
- Coconut Milk – one pack
- Onion – 2 , chopped
- Ginger Garlic Paste – 1 tsp each
- Green chilli – as per taste
- Salt, Sugar,
- Whole Garam masala
Clean, wash and soak the rice for 15-20 mins. Clean and chop the mushrooms too. Chop Onions too.
Heat oil in a pan. Add bayleaf, cinnamon, clove and green cardamom.
When it splutters, add the chopped onion and saute well. Add ginger garlic paste and saute till the raw aroma subsides.
Add the chopped Mushroom and saute with a pinch of salt till the Mushrooms are half cooked.
Add the soaked rice and chopped green chilli. Saute over low heat till the rice is coated with Mushroom masala mixture and become translucent.
Add a cup of coconut milk and a cup of water and mix well. Cook carefully adjusting the amount of water as required.
The rice should be cooked through and water should be completely absorbed by the rice.
When almost cooked, add a spoonful of sugar a handful of raisin. Stir carefully not to break the rice.
Keep covered for 15 minutes. Serve with Chicken with Mushroom.