Ingredients:

• 4 cups – vegetable stock cube
• 2 cups – basmati rice, washed and drained
• 2 cups – mushrooms, sliced
• 1/2 cup – onions, chopped
• 2 tbsps – Ghee
• 2 Bay Leaves
• 3 to 4 – Cloves
• 1 piece – Cinnamon
• 2 green Cardamoms
• 4 cups – water
• 1 tsp – Lemon juice
• 3 tbsp – Butter
• 1/2 tsp – freshly ground pepper
• 1 tsp – dried Mint
• 2 tbsp – coriander, chopped

Method:

1. Heat ghee. Saute the bay leaves, cloves, cinnamon, cardamoms.
2. Add the rice, saute for a min and add stock. Bring to a boil.
3. Add 1 tsp lemon juice then lower heat.
4. Season the rice by crushing and sprinkling the vegetable stock (do not add salt).
5. Cover and simmer until rice is cooked.
6. In another pan, melt the butter, add onions and saute until transparent.
7. Add the mushrooms and saute until mushrooms are slightly crisp.
8. Taste and add salt if necessary.
9. Add pepper and dried mint, remove from heat immediately.
10. Put the cooked rice in the large wok add the mushroom mixture and fresh coriander.
11. Stir and mix well. Serve hot.