Roughly 10 Mushrooms (any variety you like, size may vary but aim for about two handfuls)
1 medium white onion
4 cloves garlic
1 inch ginger
2 tsps salt
1 handful green beans
½ yellow bell pepper
1 handful fresh tomatoes
1 tsp chilli powder
1 handful of fresh coriander
1 tbsp turmeric powder
1 tbsp curry powder
½ tbsp garam masala
½ tbsp cumin powder
2 cups basmati rice
1 handful of raisins/sultanas (optional)
Dice the onion and fry in 3 tbsps of vegetable oil until translucent
Mince the garlic and ginger and add to the pan, frying until fragrant
Add the diced mushrooms, bell pepper, tomatoes and green beans and cook until softened. If using raisins, add them too.
Add all the salt and spices
Wash and rinse the rice several times before adding to the pan and topping up with boiling water. You want the water to just cover the rice, then cover with a lid and simmer for about 20 minutes.
Keep checking on the rice, if it looks like it is drying out before the rice is cooked through, add a splash more water and stir through.
Once the rice is cooked, sprinkle the coriander, roughly chopped, over the top and serve in the pan