Earthy mushrooms tossed in a fiery, aromatic blend of freshly cracked black pepper and fennel seeds. This quick South Indian stir-fry is a perfect side dish for rice or roti, ready in under 30 minutes.
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Perfectly spiced Mushroom Pepper Fry with aromatic Ghee Rice - a quick, energy-giving meal!
This chettinad dish is perfect for lunch. With 682.51 calories and 13.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
0.5 tsp Garam Masala
3 tbsp Vegetable Oil
1 tsp Salt (Or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Preparation
Gently wipe the mushrooms with a damp paper towel to clean them. Avoid washing them as they absorb water. Slice them to a uniform thickness (about 1/4 inch).
Using a mortar and pestle or a spice grinder, coarsely crush the black peppercorns. Freshly crushed pepper is key for the best flavor.
Keep all other ingredients (chopped onions, tomatoes, etc.) ready.
2
Sauté Aromatics (Tempering)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the fennel seeds and curry leaves. Let them sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Build the Masala Base
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
Stir in the turmeric powder, coriander powder, and salt. Mix well and cook the spice powders for about a minute until they are fragrant and the oil starts to separate from the masala.
4
Cook the Mushrooms
Increase the heat to medium-high and add the sliced mushrooms to the pan. Toss well to coat them evenly with the masala.
Initially, the mushrooms will release a lot of water. Continue to cook, stirring frequently, for about 8-10 minutes.
Allow all the water to evaporate completely. The mushrooms should be well-cooked and start to get a light golden-brown color on the edges.
5
Finishing Touches
Once the mushrooms are dry and fried, reduce the heat to low. Add the coarsely crushed black pepper and garam masala.
Stir-fry for 1-2 minutes on high heat, ensuring the pepper coats the mushrooms well and releases its pungent aroma.
Turn off the heat. Squeeze in the fresh lemon juice and garnish with chopped coriander leaves. Give it a final toss and serve immediately.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
