2 tbsps. oil (I used rapeseed, but any neutral-flavoured oil would be fine).
1 red onion, finely chopped
1 small stick celery, thinly-sliced
1½ tbsps. garlic-ginger paste, or to taste
8 oz. basmati rice
6 oz. chestnut mushrooms, sliced
a knob of butter or margarine, or some more oil
3 oz. mangetout peas (snow peas)
Half a 14 oz. can chopped tomatoes
¾ pt. hot chicken stock (or vegetable stock)
¼ tsp. ground cinnamon
1 tsp. ground turmeric
¾ tsp. salt, or to taste
¼ tsp. ground black pepper, or to taste
Some finely-chopped parsley
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. [Photo23960]
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. [Photo23961]
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. [Photo23962]
Add the tomatoes, the hot stock, and the spices and seasonings [Photo23963]. Stir well together,
Bring to the boil, then cover the pan, turn down the heat and simmer until done, about 10 minutes [Photo23964]. 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 [Photo23965]. 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!)