Creamy Mushrooms With Lemon Coriander Rice Recipe

Ingredients

• 2 1/2 cups soaked and cooked long grain rice (Basmati chawal)
• 1 tbsp butter
• 1 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1/2 cup chopped spring onions whites and
• 1/2 cup thinly sliced onions
• 1/2 tbsp dried oregano
• 1 tsp dry red chilli flakes (paprika)
• 1 tbsp lemon juice
• 3 tbsp finely chopped coriander (dhania)
• salt (namak) and to taste
• 2 cups fresh sliced mushrooms (khumbh)
• 1 tbsp olive oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1 tbsp butter
• 1 tbsp maida (plain flour)
• 1 cup milk (whole Buffalo, 6.5% fat)
• 1/2 cup fresh cream
• 2 tbsp grated processed cheese
• 1 tsp dried oregano
• 1 tsp dry red chilli flakes (paprika)
• salt (namak) and to taste

Steps

1. To make creamy mushrooms with lemon coriander rice recipe, heat oil and butter in a deep non-stick pan, add garlic, spring onions whites and greens and onions.
2. Sauté on a medium flame for 2 minutes. Add the cooked rice, oregano, chilli flakes, salt and freshly ground black pepper powder.
3. Mix well and cook on a medium flame for 3 to 4 minutes. Keep aside.
4. Heat olive oil in a broad non-stick pan, add garlic, green chillies, mushrooms, salt and pepper.
5. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove in the plate and keep aside.
6. In the same pan, heat butter and add plain flour. Mix well and cook on a medium flame for a few seconds.
7. Add the milk and mix well continuously. Add fresh cream, cheese, oregano, chilli flakes, salt and pepper powder to taste. Mix well.
8. Add the sauteed mushrooms and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Serve creamy mushrooms with lemon coriander rice recipe hot.