Mushroom and carrot pilau

Method

1. Wash the rice in several changes of water and leave to soak in cold water for 30 minutes.
2. In a large pan bring the water to boil. Add 1 tbsp of balti paste.
3. Heat the oil in a separate pan and add the cumin seeds. When they start to crackle add the ginger and green chilli. After a few minutes add the onions. Once they have started to turn translucent, which should be in about 2 minutes, stir in the remaining balti paste.
4. Add the carrots and mushrooms and cook for about 4 minutes. Check the salt and adjust if necessary. Stir in the butter, cream and grated coconut, reserving a little for garnish. Allow to heat through before adding the mint leaves. Set aside.
5. Drain the rice and add to the boiling water. Cook for about 5 minutes before checking whether it is just cooked through. Drain the water and leave for 5 minutes.
6. Mix together the mushroom and carrot mixture with the rice and serve immediately. Garnish with the remaining grated coconut.

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