Spicy Tomato Mushroom Rice with Fresh Mint

In the Spring, I started a little garden in some large pots in the backyard. In addition to tomatoes and jalapeno peppers, I planted various herbs, including fresh mint, parsley, bay leaves, dill, coriander and lemon grass. This rice dish includes some of the fresh mint from my little garden. I was very satisfied with the result, so I decided to share the recipe with Sharmi who will be showcasing rice dishes for the next Jihva for ingredients.

Spicy Tomato Mushroom Rice with Fresh Mint

1 cup of basmati rice
2 cups of water

1 - 2 green onions, chopped
2 - 3 jalapenos or chilies, finely chopped
1 garlic clove, finely chopped or crushed
1 inch piece of ginger, finely chopped
1/2 teaspoon of fennel seeds
1/2 teaspoon of ground cinnamon
2 black cardamom pods
dash of cayenne and turmeric

1 tomato, finely chopped
5 large mushrooms, roughly chopped

juice from one lemon
1 teaspoon of sea salt

1 tablespoon of fresh mint, finely chopped
1 tablespoon of fresh parsley, finely chopped

Soak the rice overnight or for a least an hour. Drain, reserving the cooking liquid. Let the rice air dry for 15 minutes.

Using a mortar and pestle, make a paste with the fresh chilies, ginger, garlic, fennel, cinnamon, cardamom, cayenne and turmeric.

Heat a few tablespoons of oil, or a mixture of butter and oil, in a medium-large pot. When it is hot, add the onion and stir and fry for a few minutes. Next add the chili paste and stir-fry for about a minute.

Add the tomato and mushrooms to the pan and cook for another few minutes. Now add the rice and stir and fry for another minute. Add the water, lemon juice and salt, bring to a boil, cover and reduce the heat to low. Cook the rice until the liquid is absorbed, about 20 minutes. Remove from the heat, let sit for a few minutes and then mix in the parsley and mint. This dish serves 4 - 5 people.