Mushroom Pot Rice

This recipe belongs to one of  my favourite chef, Chef Sanjeev Kapoor. This was again in my to do list since a very long time. Since Santoshi makes this dish often and I get to taste whenever she prepares it I never got a chance to prepare myself. This time I had 2 packets of mushroom and I decided to make this dish to the earliest. The recipe is super easy . The rice is mildly flavoured with Star Anise. If you do not like the flavour you may ignore adding it . But since this is a Chinese dish star anise compliments well and no other spice comes to my mind for  substitution. I prepared the curry in the mud pot which enhanced the dish. I’m very thankful to my cousin Giri from Calicut who had gifted me mud pot to prepare seafood dishes. I just love this pot very much. Adding (coloured) capsicum was Santoshi’s twist to make the dish colourful and also garnishing of spring onioins. Special thanks to her. I also added chilly flakes to make the gravy a bit spicy. I was also tempted to add green chillies in the curry.

Recipe courtesy : Chef Sanjeev Kapoor

Special thanks to : Santoshi Nayak

Ingredients for the mushroom pot curry :

Mushroom – 200g,sliced

Garlic – 3 tbsp,chopped finely

Ginger – 2 tbsp, grated

Vegetable cube – 1

Cornflour – 2 tbsp, diluted

Pepper powder -2 tsp or to taste

Chilly flakes – 1 tsp

Soya sauce – 2 tbsp

Spring onion – 1 bunch, cleaned and chopped (2 cups approx)

Green capsicum – 1/2, cut into strips

Red capsicum – 1/2, cut into strips

Yellow capsicum – 1/2, cut into strips

Oil – 1 tbsp

Ingredients to make rice:

Basmathi rice – 2 cups

Star anise – 3

Salt – to taste

Water – 4 cups

Method to make rice:

1. I made rice in the electric rice cooker.
2. Just add all the ingredients mentioned and cook until done.
3. Manually boil the rice in four cups of water with star anise until just cooked.
4. Drain the water.
5. Keep it ready.

Method to make mushroom pot curry:

1. Heat oil in a mud pot.
2. Add garlic, ginger and saute until pinkish in colour.
3. Add 1 cup of chopped spring onion greens and saute for few seconds.
4. Add mushroom , soya sauce, vegetable cube, pepper powder, salt to taste.
5. Add water and mix it well.
6. Cook it for 3 to 4 minutes.
7. Add capsicum, cornflour paste, chilly flakes.
8. Cook it for a minute.
9. Dont overcook the vegetables.
10. Curry is done.

How to proceed:

1. Preheat the oven at 180 d.c for 10 minutes.
2. Spread the rice in the mud pot.
3. Add the curry , garnish with spring onion greens.
4. Cover the pot with a lid or a foil.
5. Bake it for 12 minutes .
6. Serve it hot.

Pictorial presentation: