Spicing things up with a plateful of Mushroom Pepper Rice. Who's hungry? 😋

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Mushroom Pepper Rice Recipe:
Mushroom (diced) - 400 g
Garam Masala - 1 tsp (3 g)
Turmeric Powder - ½ tsp (2 g)
Cumin Powder - ½ tsp (2 g)
Red Chilli Powder - 1 tsp (3 g)
Ginger Garlic Paste - 1 tbsp (20 g)
Onion (finely chopped) - 1 Large (80 g)
Salt - ¾ tsp (2 g)
Black Pepper Powder - ½ tsp (2 g)
Curry Leaves - 2 Sprigs
Fennel Seeds - 1 tsp (3 g)
Coconut Oil - 3 tbsp (45 ml)
Dry Red Chilli (diamonds) - 3 nos
Basmati Rice (cooked) - 2 Cups (250 g)
Coriander Leaves (finely chopped) - 1 tbsp (3 g)

Instructions:
1. In a pan pour oil and add fennel seeds and dry red chillies.
2. Once fragrant add onions and saute on a moderate flame until translucent. (around 1 minute)
3. Add ginger garlic paste, mushroom and all the powdered spices except salt.
4. Cook on a high flame for 3-4 minutes or until all the water evaporates.
5. Add salt, black pepper, curry leaves and the cooked basmati rice.
6. Toss gently and serve hot.

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