Pot Mushroom Rice

Ingredients

Rice 1 cup
Mushrooms, cut in half 7-8 pieces
Star aniseeds 2
Spring onions head, finely chopped ½ cup
Garlic, finely chopped 1 tea spoon
Ginger, finely chopped 1 tea spoon
Soya sauce 2 table spoon
Ajinomoto a pinch
White pepper powder, ½ tea spoon
Red chilli powder ½ tea spoon
Vegetable oil 3 table spoon
Salt to taste
Vegetable stock 2 cups
Cornstarch 2 table spoon
Butter 1 table spoon

For Garnishing

Spring onion green, finely chopped

Method

  • 1. Clean, wash and soak rice for an hour.
  • 2. After an hour boil rice in sufficient water with star anise and little salt until just cooked.
  • 3. Remove, drain it well, transfer rice to clay pot and keep warm.(If clay pot is not available keep it in some oven proof pot).
  • 4. Wash and drain mushrooms and cut them into half and keep aside.
  • 5. Mix the cornstarch in half cup of water and keep.
  • 6. Heat oil in a wok, add chopped ginger and garlic and stir fry briefly. Add chopped spring onions and continue to stir fry for a minute.
  • 7. Now add the chopped mushrooms and stir it for 5 minutes.
  • 8. Then add soya sauce, ajinomoto, red chilli powder, and white pepper powder, salt and stir it.
  • 9. Add the vegetable stock and bring it to a boil.
  • 10. Now mix the blended cornstarch and cook it for a minute or until the sauce thickens, stirring continuously. Put the flame off.
  • 11. Pour the sauce on the rice.
  • 12. Add a layer of spring onion and little butter. Cover the pot with a lid and keep in a pre-heated oven at 180 degree Celsius for fifteen minutes.
  • 13. Open the pot at the only at the time of serving.

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