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In a large plastic bag marinade the mushrooms by mixing garam masala, grated ginger, garlic, tumeric, chopped cilantro, cloves, cardamom, lemon juice, yogurt and salt. Refrigerate for at least 20 minutes.
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Soak rice in water for 30 minutes
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In a saucepan add ghee and caramelize onions on low heat for 7-8 minutes or until lightly golden brown.
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Add mushroom mixture to onions and sauté for 7 minutes.
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Drain rice and add to pan with mushrooms
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Sauté rice with mushrooms for 3-4 minutes
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Add stock and bring to a boil
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Cover on low heat for 20 minutes
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Remove from heat, leave cover on and let rest for 5 minutes
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Top with cilantro for garnish