How to make it

  • In a large pan, heat the oil.
  • Add the onions and celery and fry very gently for about 7 minutes, until they start to soften and turn translucent. See Photo
  • Add the garlic-ginger paste and stir in well, and cook for a minute or so.
  • Add the rice and stir well, frying for a few minutes. See Photo
  • Add the mushrooms and stir really well, until they have a coating of oil. If they seem dry, add some more oil or some butter (I used dairy-free margarine). Fry for a few minutes until the mushrooms are evenly-coloured.
  • Add the peas, and again stir well. See Photo
  • Add the tomatoes, the hot stock, and the spices and seasonings See Photo. Stir well together,
  • Bring to the boil, then cover the pan, turn down the heat and simmer until done, about 10 minutes See Photo. Test a few grains of rice for done-ness. If the mixture seems too wet, uncover and turn up the heat to boil off some of the liquid See Photo. Keep stirring all the while.
  • Serve as a side dish, or as a main in its own right, sprinkled with the parsley (I forgot to do this before I took the pictures!)

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  • lovebreezy 8 years ago
    I love rice. I love all your photos. Great post. Can I come live with you?
    Was this review helpful? Yes Flag

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