INGREDIENTS
Rice – 1 cup [soaked for 20 minutes]
Mushroom – 100 gm
Black pepper corns--7
Ginger paste – 1 tsp
Spring onion stalk--2 [chopped]
Bay leaf – 1
Water – 1 ¾ cup
Milk – ¼ cup
Salt to taste
Oil – 1 tbsp
METHOD
Heat oil in a pan and put garlic paste, ginger paste and fry for 2 minutes.
Add spring onion stalk, pepper corns and mushrooms and fry for another 5 minutes.
Add rice, salt, milk and water and cook for 20 minutes on low flame.
Serve hot
