Even though mushrooms are not a delicacy in Sri Lanka, I thought to try this dish in combination with the soy chunks. I used the same spices that I would use for any other vegetable pulav.
- ¾ cup basmati rice
- 2 cups water
- 3 tablespoons canola oil
- ½ cup chopped red onion
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 4-5 whole black pepper
- 2 -1 inch piece cinnamon
- 2 cardamom pods
- ½ teaspoon cumin seeds
- ½ teaspoon each cumin seeds and coriander seeds
- 1 teaspoon garam masala powder
- ½ teaspoon chili powder
- ½ cup finely chopped tomato
- 2 cups sliced mushrooms
- ½ cup frozen corn
- 1 cup dry soy chunks
- ¼ cup cashew nuts
- Grind ½ teaspoon cumin and ½ teaspoon coriander and set aside
- Add 1 tablespoon oil to a skillet and when hot add onion, garlic, and ginger and sauté until onion turns transparent.
- Add whole cumin, cardamom pods, cinnamon, black pepper, chili powder, garam masala powder, ground cumin-coriander powder to the skillet and sauté for another 2 minutes
- Add chopped tomato and cook on low flame until tomato is cooked to the consistency of sauce
- Now add sliced mushrooms, corn and salt and cook further 3-4 minutes
- Wash rice and add the cooked vegetables into the rice and mix well.
- Add 2 cups of water to the rice and cook in rice cooker.
- In the meantime add boiling water to the soy chunks and cover and leave for 10 minutes
- Once the soy chunks are soft, squeeze out the water by squeezing them between your palms
- Add the 2 tablespoons of oil to a skillet and when hot add soy chunks to the skillet and fry on low flame until they are crispy and lightly browned.
- Lightly sauté the cashew nuts in a little oil
- Once rice is done, let stand covered for about 10 – 15 minutes.
- Now add fried soy chunks and cashew nuts and mix well and season with salt
- Serve warm