400 g mixed exotic mushrooms
60 ml (4 tbsp) sunflower oil
5 ml (1 tsp) cumin seeds
1 onion, sliced
6 cloves garlic, crushed
4 green chillies, finely-chopped
3 cups cooked Spekko Long Grain Parboiled Rice
125 ml (1/2 cup) boiling water
60 ml (4 tbsp) flaked almonds, roasted in the oven until pale golden brown
1.Place the mushrooms in a colander and rinse under running water. The mushrooms should not absorb too much water so be as quick as possible with this step. Use a dish towel to wipe the mushrooms. This should also help remove excess moisture. Once this is done, slice the mushroom into pieces.
2.Heat the sunflower oil in a large, thick-bottomed pot. Add cumin seeds and sauté until they begin to splutter. Fry the onion until the pieces turn a light golden brown. Add the crushed garlic and stir until the garlic also turns a very pale golden colour. Stir in the chopped green chillies.
3.Add the sliced mushrooms and sauté until they are golden brown in colour. Season with salt and layer the Spekko Long Grain Parboiled Rice over the mushrooms. 4.Pour boiling water over the rice and cover the pot with a tight-fitting lid.
5.Steam the rice on a very low temperature until the moisture evaporates.
6.Use a fork and fluff up the rice grains. Check the seasoning and add more salt if necessary. Garnish with the roasted flaked almonds.