Serves: 4
| Ingredient | Qty | Prep |
| Basmati Rice | 1.5 cups | |
| Coconut milk | 3/4 cup | |
| Ginger | 3 tsp | minced |
| Garlic | 2 cloves | minced |
| Portobello | 1.5 lbs | 1/2 inch slices |
| Olive oil | 3 tbsp | |
| Green onion | 3/4 cup | |
| Red chili flakes | 2 tsp | |
| Salt | to taste | |
| For Paste: | ||
| Coconut milk | 3/4 cup | |
| Cilantro | 3/4 cup | |
| Mint | 1/2 cup | |
| Ginger | 3 tsp | |
| Garlic | 1 clove | |
| Lemon juice | 1.5 tbsp |
Method:
- Mix rice with 2.5 cups water and 1/2 tsp salt. Bring to boil; reduce heat to simmer for 15-20 minutes
- Add the paste to rice and keep covered
- Fry onion, ginger, garlic, mushroom with red chili flakes in olive oil
- Add tomato and coconut milk, season with salt & pepper
- Mix with rice and serve hot
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