Cooking time: 20 minutes
200g Tilda Wholegrain Basmati rice
200g chestnut mushrooms cut into quarters
1-2 x tsp chili powder
1-2 x tsp kalonji seeds
2 x tomatoes whizzed in a blender
2 x tomatoes roughly chopped
2 x tbsp. chopped coriander
Juice of 1 lemon
4 tbsp. oil
Salt and pepper
Cook the rice as per the instructions and set aside.
Heat half the oil and fry the whizzed tomatoes for 5 minutes then add the chopped tomatoes, the kalonji and the chili powder.
Heat the remaining oil and fry the mushrooms on a high heat for 10 minutes till golden brown. Mix through the tomatoes and cook for a further couple of minutes.
Add the rice and season then stir well and heat till piping hot.
Scatter over then coriander and serve.