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

Method

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.