1. Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir. 2. Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes. 3. If using cold rice right from the fridge, you may need more broth and more cooking time. 4. Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
