Madhur Jaffrey'S Leftover Rice With Mushrooms - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
9 mushrooms, chopped into a small dice
1 hot green chili pepper, thinly sliced (or to taste)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
2 cups cooked rice
3/4 cup broth (vegetarian or chicked or beef broth)
salt, to taste
1/4 cup chopped cilantro (optional)

Preparation

Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
If using cold rice right from the fridge, you may need more broth and more cooking time.
Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.