BIR style rice dishes are quick and easy to make!
Ever wonder how Indian restaurants can make so many different rice dishes to accompany their awesome curries? Having watched a few chefs in my day I know it can be a bit stressful. Some Indian restaurants have over ten rice dishes that need to be made to order.
Usually this means having a large pot of cold cooked white or pilau rice at the ready. This cold rice is then combined with different ingredients to made the different dishes.
To get this BIR style mushroom rice right, you’ve got to start with cold white or pilau rice. If the rice is hot it will stick to the pan when cooking and may become mushy. It is also very important to ensure your ghee is piping hot before adding the ingredients. If the fat is not hot enough, the rice will become mushy in the fat.
I like to use wild mushrooms when making this recipe at home though in restaurant they use thinly sliced button or field mushrooms. If you want that authentic BIR look and flavour, go for bottom or field mushrooms.
International & UK Orders
- 1 tablespoon ghee or vegetable oil
- 1 teaspoon cumin seeds
- 4 - 6 mushrooms finely sliced
- 1 red pepper (capsicum) - finely chopped
- 500ml (2 cups) cold cooked basmati rice
- a pinch of turmeric
- 3 chives - finely chopped
- Heat the ghee/oil in a large pan or wok.
- When the fat is very hot, throw in the cumin seeds followed immediately by the sliced mushrooms.
- Stir quickly to coat the mushroom slices with the cumin seeds and then add the chopped red pepper.
- Continue stirring briskly while you add the cold rice.
- Now the real work starts!
- Stir the rice in the pan continuously and quickly for about three minutes coating the rice with the oil.
- Add the turmeric. Just a pinch will do.
- The rice needs to be piping hot before serving. This is done to ensure any bacteria on the rice is killed but also because it tastes much better very hot.
- Season with salt and top with the chopped chives to serve.