Filling and delicious as a hearty main meal. The infusion of the rice and potatoes with porcini makes them very savoury and the sauce is delicious. The crispy fried garlic topping is very good but omit it if you wish to keep this a very low fat dish

 

தேவையான பொருட்கள் உதவுகிறது 2

150மில்லி (5 திரவ அவுன்ஸ்)* brown basmati rice *I find it easier to double the liquid to rice ratio using a liquid measuring jug

2 செய்ய 4 small potatoes (300கிராம், 10 அவுன்ஸ்)

7கிராம் (ஒரு 1/4 ஒரு அவுன்ஸ்) உலர்ந்த porcini காளான்கள்

ஒரு அங்குல (2 1/2 cm) இஞ்சி துண்டு

1 செய்ய 2 red chillies (depending on how hot you like it!)

5 பூண்டு கிராம்பு (2 for the sauce and 3 for the crispy garlic topping)

ஒரு பச்சை மிளகு (மிளகாய், மணி மிளகு)

3 வசந்த வெங்காயம்

125கிராம் (4 அவுன்ஸ்) of mushrooms, most types will do, I have used chestnut mushrooms here

1/2 a can (400கிராம், 14 ஒரு அவுன்ஸ்) of black beans, (you can freeze the remainder)

சோயா சாஸ் ஒரு தேக்கரண்டி

உறைந்த பட்டாணி ஒரு சில

a vegetable stock cube, or teaspoon of stock powder

cornflour ஒரு டீஸ்பூன் (சோளமாவு)

நீலக்கத்தாழை தேன் ஒரு தேக்கரண்டி

உப்பு மற்றும் மிளகு

தாவர எண்ணெய்

salad leaves, a squeeze of lime juice and a sprinkling of rock salt to serve (விருப்ப)

செய்முறை

For the rice

Pour 150ml (5 திரவ அவுன்ஸ்) of hot water over the dried porcini mushrooms and leave to stand for 10 நிமிடங்கள்

Measure out the rice in a measuring jug, rinse and put in a lidded saucepan with an equal amount of water, (150மில்லி, approx 5 திரவ அவுன்ஸ்) மற்றும் உப்பு ஒரு சிட்டிகை

Scrub the potatoes and dice into one inch (2 ஒரு 1/2 cm) cubes and put them on top of the rice

Bring to the boil, reduce the heat to a simmer and put the lid on. Cook like this for 10 minutes and then add the porcini mushrooms and their liquid and cook for a further 10 செய்ய 15 நிமிடங்கள்

In the meantime prepare the sauce:-

For the sauce

Heat a pan or wok with a splash of vegetable oil

Cut the green pepper (மணி மிளகு) into one inch dice removing the pith and seeds and fry this

Brush any soil off of the mushrooms and add these whole to the pan if they are small or halve for larger ones

Stir fry the pepper and mushrooms for 7 செய்ய 8 minutes until they start to brown before adding the chillies, garlic and ginger

Chop the one or two chillies, the ginger and 2 of the garlic cloves together and add these

Stir fry for 2 அல்லது 3 minutes more

Add 200ml (7 அவுன்ஸ்) of water, the stock cube or powder, the tablespoon of soy sauce, the teaspoon of agave nectar and black pepper

Stir well

Add the teaspoon of cornflour to 100ml (3 ஒரு 1/2 திரவ அவுன்ஸ்) of cold water and add this to the sauce. Stir and simmer until it thickens

For the optional crispy garlic, finely slice 3 cloves and fry in a separate pan of hot oil until brown

Serve the sauce over the rice and potatoes topped with the crispy garlic and accompanied by some salad leaves. Finish off with an optional sprinkling of rock salt and a squeeze of lime juice