Creamy Mushroom with Lemon Coriander Rice | क्रीमी मशरूम और लेमन कोरिएंडर राइस | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Set a wok over high heat, add butter and oil and let the butter melt.
2. Lower the heat once the butter has melted. Add oregano, red chili flakes, garlic and onion, stir and cook until the onion turns light golden brown.
3. Add the fresh coriander and stir. Add the cooked rice, lemon zest and lemon juice, and salt. Stir well to coat the rice, and cook for 3-4 minutes.
4. Set a pan over high heat, add olive oil and heat it. Add garlic and green chili, stir and cook briefly.
5. Add the mushrooms and salt, stir well and cook over high heat until golden brown; the released moisture will evaporate.
6. Transfer the mushrooms to a bowl. In the same pan, add butter and melt it.
7. Add the flour and stir constantly over low heat until the mixture turns sandy in texture.
8. Add the milk in small batches, whisking constantly to avoid lumps, until the sauce is smooth.
9. Add the mushrooms, oregano, red chili flakes and freshly crushed black peppercorns. Stir and cook for 1-2 minutes.

Summarized from Your Food Lab's video. Watch it for the details.

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