Enjoy a savory combination of grilled halloumi and sautéed mushrooms, perfectly paired with basmati rice cooked in Rupen's Madras Curry Sauce.
Ingredients
2 tablespoons oil
200 grams halloumi cheese, sliced
1 cup mushrooms, sliced
1 cup basmati rice
1 cup Rupen's Madras Curry Sauce
1/2 cup water
1/4 cup cashews
Salt, to taste
Instructions
Rinse 1 cup of basmati rice, soak for 20 minutes, then drain.
Heat 1 tablespoon oil in a pan, grill or fry 200 grams of halloumi until golden, then set aside.
In the same pan, add another tablespoon of oil, sauté 1 cup of sliced mushrooms until tender, then set aside.
In a pot, combine rice, 1 cup Rupen's Madras Curry Sauce, 1/2 cup water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
Toast 1/4 cup of cashews in a dry pan until golden.
Fluff rice, stir in mushrooms, top with halloumi slices, and garnish with cashews.
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