1/4 cup butter
1 md onion, minced
1 cup mushrooms, thickly sliced
1 sm green pepper
1 md tomato, concassee
1 lg clove garlic, crushed
1 cup basmati rice, uncooked
1/4 tsp turmeric or saffron powder
1-3/4 cups chicken broth or stock
Salt and pepper, to taste
2 tbsp finely chopped parsley, for garnish (optional)
1. In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften. Stir in the concassee tomato (peeled, seeded and chopped) together with the garlic and cook for 2 minutes.
2. Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly. Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring. Reduce the heat to low. Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite -- not mushy.
3. Gently fluff the rice with a fork. Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.