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4 tbsp oil, or preferably low-fat margarine
1 medium onion, finely chopped
6-8 medium size mushrooms, cleaned & cut into approximately 1/4-inch squares
1/2-1 fresh hot green chili, finely sliced, optional
1 tsp each ground coriander, and ground cumin and chatmasala
2 cups pre-cooked rice
3-4 tbsp beef/chicken stock or water
salt to taste.


Put onion & mushroom in pre-heated oil
and fry on medium heat for 3 to 4 minutes, constantly
stirring. Add sliced green chili and cook for another
minute. Add coriander, cumin & chatmasala , cook
further for a minute. Finally add cooked rice,
breaking lumps, if any, with the back of a wooden
slotted spoon. Cook for 2 to 3 minutes; Add stock or
water and salt, -- chatmasala will contain salt, so be
careful of adding salt -- Stir again, cover and lower
the heat and cook further for 2 to 3 minutes, or until
rice is thoroughly hot. Meanwhile see that rice
doesn't stick at the bottom. If it does, pour another
tablespoon of stock or water and cook covered for a
minute or two.

Serves 4-5
Note: If you serve this dish with any Western meal, omit green chili, as most of the western dishes contain no chili or very little chili. This dish goes well with Roast beef, or roast chicken. If you are preparing this dish as a part of an Indian or a Pakistani meal, this goes well with any simple meat curry, or with Bhuna-ghost, or Bhuna masala chicken. Also this dish will serve a good purpose with any Chinese gravy-dish.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes