Ingredients

* 300g (11 oz) basmati rice
    * 1 ½ liters of boiling water (for cooking the rice)
    * 4 tbsp Balti paste
    * 3 tablespoons vegetable oil
    * 2 tsp cumin
    * 2 tsp fresh ginger, chopped
    * 1 tsp green chilies, chopped
    * 100g (3 ½ oz) onions, sliced
    * 100g (3 ½ oz) carrots, diced
    * 225g (8 oz) mushrooms, diced
    * 25g (1 oz) butter
    * 50ml (2 fl oz) cream
    * 50g (2 oz) fresh grated coconut
    * 2 tablespoons fresh mint, chopped
    * Salt to taste

Method

   1st Wash the rice in several changes of water and leave to soak in cold water for 30 minutes.
   2nd In a large pan bring the water to a boil. Add paste 1 tbsp Balti.
   3rd Heat the oil in a separate pan and add the cumin. If they start to crackle add the ginger and green chili. Gradually add a few minutes, the onions. Once they start turning translucent, what should be in about 2 minutes, stir in the remaining Balti paste.
   4th Add the carrots and mushrooms and add about 4 minutes. Check salt and adjust if necessary. Stir in butter, cream and coconut flakes, a few reserved for garnish. Let the heat through before the mint. Set aside.
   5th Let rice drain and add the boiling water. Cook for about 5 minutes before the test, whether it is just cooked through. Drain the water and stand for 5 minutes.
   6th Mix Serve the mushrooms and carrot mix with the rice and serve immediately. Garnish with the remaining coconut.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.