Mushroom in Pepper Garlic Sauce with Butter Onion Rice | मुह्सरूम ग्रेवी और बटर राइस | Sanjyot Keer

By Your Food Lab · 35 min

Ingredients

Instructions

1. Melt 35 g butter in a deep pan over low heat, then keep cooking on the lowest flame until it turns brown and nutty, without rushing it.
2. Stir in 35 g refined flour and cook on low heat for 4–5 minutes, stirring constantly, until it smells nutty.
3. Gradually whisk in 500 ml water, stirring constantly to prevent lumps. Once smooth, stir in any remaining water. If lumps form, strain the sauce.
4. Add the crushed stock cube, chopped celery, 1 tbsp green chilli sauce, 1 tbsp garlic paste, 1 tbsp dark soy sauce, 1.5 tbsp sugar, 1 tsp freshly crushed black pepper and salt. Simmer for 7–8 minutes until it coats a spoon. Taste and adjust.
5. Set the sauce aside. Trim and quarter large mushrooms, or trim and halve small ones, taking care not to cut them too small.
6. Heat a frying pan on high. Melt 2 tbsp butter until hot, add 2 tbsp chopped garlic and 2 finely chopped green chillies, and sauté for a few seconds.
7. Add the mushrooms and cook on high heat until coloured.
8. Return the sauce to the heat, add the mushrooms and cook together for 2–3 minutes. Stir in the chopped coriander.
9. For the rice, halve and thickly slice 2 medium onions and roughly separate the layers.
10. Heat a frying pan on high. Add 2–3 tbsp butter and 1 tsp oil until the butter is hot. Add the onions with a pinch of salt and cook, stirring regularly, until lightly browned and caramelised.
11. Add 4 cups cooked rice, a handful of chopped coriander and a pinch of salt. Toss well to coat and adjust the salt to taste.

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

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GarlicOnionRiceMushroomCeleryButton mushroom