- 6
Ingredients
- RICE:
- 10 C. water
- 4 whole cloves
- 4 green cardamom pods
- 6 black peppercorns
- 1 -inch piece of cinnamon stick
- 2 bay leaves
- 2 C. basmati rice
- 1/4 C. canola oil
- 1 tsp. cumin seeds
- 1/4 tsp. black peppercorns
- 3 whole cloves
- 6 green cardamom pods
- 2 T. yellow split peas (channa dal or supermarket variety)
- 1 T. black mustard seeds
- 1/4 tsp. fenugreek seeds
- 6 whole dried red chiles
- 1 tsp. turmeric
- 2 T. hulled black gram beans (urad dal)
- 12 fresh or 16 frozen curry leaves, torn into pieces (optional)
- 1 T. chickpea fiour (optional)
- 1 lb. white mushrooms, trimmed and
- thickly sliced
- 1 1/2 tsp. salt
- 1/4 tsp. curry powder
- 1 C. buttermilk
- 1/8 tsp. freshly ground black pepper
- 3/4 C. chopped fresh cilantro
- 1/2 C. water
Preparation
Step 1
1. To make the rice: In a large saucepan, bring the water to a boil with the cloves, cardamom, peppercorns, cinnamon stick and bay leaves. Add the rice and stir gently so that it doesn't stick to the bottom of the pan. Return to a boil, turn the heat down and simmer vigorously, partially covered, 6 minutes. Drain, return the rice to the pan and set aside until ready to use. (Pick out the spices, if you like.)
2. Combine the oil, cumin, peppercorns, cloves, cardamom, yellow split peas, mustard seeds and fenugreek in a large wok or frying pan over medium-high heat. Cover the pan to avoid splattering and cook, stirring, 1 to 2 minutes.
3. Add the red chilies, turmeric, gram beans and curry leaves (if using) and cook uncovered, stirring, 1 minute. (Stand back if using curry leaves; they spit when they hit the hot oil.)
4. Turn the heat down to low, add the chickpea flour (if using) and cook, stirring, 1 minute, Add the mushrooms and salt and turn the heat to medium-high. Cook, stirring constantly to keep the flour from sticking, 5 minutes. Keep a cup of water beside the stove. As the spices begin to stick to the bottom of the pan, add water, about 1 tsp. at a time, and scrape the pan with the spoon to pull up all the spices and keep them from burning.
5. Add the curry powder and stir to mix. Then add the buttermilk, bring to a simmer and simmer vigorously until the liquid has thickened and reduced around the mushrooms to a saucy consistency, 5 more minutes. (There should still be quite a lot of sauce.) Add the black pepper, stir well and remove from the heat.
6. Preheat the oven to 350°F. Spread about 2 C. of the cooked rice over the bottom of a 10-C., ovenproof casserole, preferably one with a lid. Spoon about half of the mushroom mixture over the rice and sprinkle with 1/4 C. of the cilantro. Sprinkle about 1 1/2 C. more rice over the mushrooms. Layer the remaining mushroom mixture over the rice and sprinkle with another 1/4 C. cilantro. Spread the remaining rice over the top. Pour the water in a thin stream around the edges of the casserole and over the top. Cover the dish tightly with aluminum foil and then with the lid, if there is one. Bake 35 minutes. Then remove from the oven and let stand 10 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve hot.
(there should be quite a lot more Serve