Indian Leftover Rice with Mushrooms

Name: Indian Leftover Rice with Mushrooms
Ingredients: 1 tablespoon vegetable oil; About 1/3 medium onion, finely chopped; 3 medium mushrooms, chopped into small dice; 1/4–1/3 hot green chili, thinly sliced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2/3 cup cooked rice; 2–3 tablespoons chicken or beef broth or water; Salt; A sprinkling of chopped coriander leaves (optional)

December 9, 2011

This is a recipe adapted from Madhur Jaffrey’s first book, An Invitation to Indian Cooking, written when none of us knew the spices and hot peppers that she introduced us to. It’s a simple dish that makes your leftover rice come alive in surprising ways. You can eat it just as is for a light lunch or supper, or as an accompaniment to a Western meat course. I like it alone with some Cucumber Raita (page 163) alongside.

Recipe notes

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