Basmathi Rice – 1 1/2 cups, washed thoroughly & soaked in water for 30 minutes
Canola oil – 2 tbsp
Boiling water / Chicken stock – 3 cups
Salt – 11/2 tsp + 1/2 tsp
Coconut oil – 11/2 tbsps
Onion – 1 big, finely chopped
Button Mushroom – 200 grams, cleaned & chopped
Capsicum – 1 medium, chopped
Turmeric powder – 1/4 tsp
Frozen green peas – 1/2 cup
Pepper powder – 2 tsp
Drain the rice & keep aside. Heat the canola oil & fry the rice till it turns opaque. Add the boiling chicken stock & 11/2 tsp of salt. Cover cook on low heat for 10 minutes. Let this rice cool completely.
Heat the coconut oil & saute the onion till it turns translucent. Stir in the bell pepper & chopped mushroom. Fry for 4 minutes on high heat; reduce heat to medium add peas, turmeric powder, pepper powder & 1/2 tsp of salt. Fry for 2 more minutes & keep aside. Add the cooled rice & mix well.