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MUSHROOM KEEMA RICE BOWL

MUSHROOM KEEMA RICE BOWL
MUSHROOM KEEMA RICE BOWL

We designed this dish to do the same job as a biryani, without a laborious process. We took inspiration from keema - a dry mincemeat curry. The mushrooms take on the colours and flavours of spices beautifully and work really well with some basic basmati rice. We served this dish with a simple palette-cleansing salad but you could definitely serve it with a nice saucy curry.

Ingredients
Method

Ingredients

Rice Bowl

  • 1 large onion
  • 3 garlic cloves
  • 5cm piece fresh ginger
  • 1 green chilli
  • 30g coriander
  • 2 tsp turmeric
  • 2 tbsp vegetable oil
  • 400g mushrooms (we used chestnut mushrooms)
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 400g can chopped tomatoes
  • 200g frozen peas
  • 2 250g bags microwavable basmati rice
  • Salt and pepper to taste

To serve

  • 1 small lettuce
  • 2 tomatoes
  • ½ cucumber
  • 4 Chapatis

Method

  1. 1.

    Food processor | Large deep frying pan | Microplane


    First, prepare the vegetables | Peel, halve and finely dice the onion | Peel and grate the garlic and ginger | Trim, halve, deseed and finely dice the chilli | Pick the coriander leaves and finely dice the stems | Blitz the mushrooms in a food processor to make a mince

    Now, start the cooking process | Warm the oil in a saucepan over a medium heat | Add the onions and a small pinch of salt to the pan and stir for 5-6 minutes | Put the garlic, ginger, coriander stalks and chilli in the pan and stir for 2 minutes | Add the garam masala, cumin and turmeric to the pan and stir for 30 seconds | Add the mushrooms to the pan and stir for 8-9 minutes so they sweat down and most of the moisture escapes | Add the tomatoes to the pan and cook on a low heat for 8-10 minutes | Add the peas and the rice to the pan and gently stir for 2-3 minutes, until the peas are completely defrosted |

    Now prepare your side salad | Halve the lettuce, remove the core and shred | Slice the tomatoes and cucumber | Warm the chippatis according to the packet instructions Time to serve! | Spoon the Mushroom Keema Rice into 4 bowls | Dress with the salad, garnish with remaining coriander leaves and serve immediately with chapatis