Indian rice and mushroom stir-fry

Ingredients for 4 servings:

• 2 medium-sized onions, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, finely chopped
• 1 tsp cumin, ground
• 1 tsp curry powder, yellow
• 1 tbsp coriander powder
• ½ tsp sweet paprika powder
• 500 g fresh mushrooms, sliced
• 300 ml broth
• 150 g sour cream
• 1 tbsp sugar
• 30 g butter
• 300 ml tomato(s), pureed
• 200 g rice
• 1 tbsp garam masala
• 1 bunch coriander, fresh
• Ghee or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the rice according to the package instructions. Clean, chop, and slice the onions, garlic cloves, ginger, and mushrooms as needed. Mix the cumin, curry powder, coriander powder, and paprika in a small bowl. Fry the onions in a wok or large non-stick pan over medium heat in a little ghee or oil until translucent. Add the garlic and ginger and fry for 2 minutes. Add the spice mix and fry for 30 seconds. Add the mushrooms and half of the stock, increase the heat, and simmer until almost evaporated. Add the remaining stock, 50g sour cream, sugar, butter, and passata, and bring to a boil. Mix in the rice, bring to a boil, then cover and simmer on low heat for 20 minutes (stirring occasionally to prevent the rice from burning). Chop the coriander. Stir in the garam masala and 2/3 of the coriander. Serve garnished with the remaining coriander.