Heat a pan on medium heat for 30 seconds before adding the oil
Add the ginger+garlic and let it brown slightly (30 seconds)
Add the onions and let them caramelize (about 2 minutes)
Add the sliced mushrooms and let them cook to half their size
Add the baby spinach and don't stir it until its half its size
Mix well and then add the
Add the tomatoes, rice salt and spices
Add one part water and give it a light stir
Top with cardamom pods and close the lid
Cook on medium heat for 10 minutes
Open the lid and add the 2nd part water
Close the lid again and cook for another 10 minutes or until the rice is cooked
Garnish with lemon juice and cilantro (both are optional)
Video
Notes
- Make sure you thoroughly wash the mushrooms and dry them completely before slicing them. Soggy mushrooms ruins the texture and taste of the rice- Thinly slice the mushrooms so that they cook quickly and evenly- Nutrition Info is approximate