Tandoori Mushroom Buddha Bowl with Black Rice Recipe | The Spice Tailor
Tandoori Mushroom Buddha Bowl with Black Rice
  • 2
  • 15
  • 45
This dish is inspired by the many stuffed paneer tandoori dishes you are now getting in New Delhi. This one with beetroot adds an earthy sweetness to this otherwise spiced, savoury dish. It is a simple dish that works and needs little more than a salad to serve as an appetiser or some naan bread as a main course.
Tandoori Marinade Kits - Classic
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  • 125g black rice
  • 250ml vegetable stock
  • 1 pack of The Spice Tailor Classic Tandoori Fast Paste
  • 1 tbsp olive oil
  • 200g oyster mushrooms or others
  • 150g Haloumi cheese, sliced
  • 1 small or ½ large avocado, sliced

For the Green Goddess Dressing

  • 2 rounded tbsp mayo
  • 1 rounded tbsp crème fraiche
  • 1 rounded tbsp finely chopped shallots
  • 1 small clove garlic, finely grated or made into a paste
  • ½ - ¾ tbsp white wine or cider vinegar

For the Kachumber (Indian chopped salad)

  • 150g chopped cucumber
  • 1 chopped tomato
  • 2 tbsp finely chopped red onion
  • 1/3 – ½ lemon juiced
  • A handful of roughly chopped coriander
  • A good pinch of dried mint
  1. Place the black rice into a saucepan with the vegetable stock and bring to the boil. Turn the heat low, cover the pan and simmer for 40-45 minutes or until just cooked. Leave to stand
  2. Meanwhile, preheat the grill and coat the oyster mushrooms with the tandoori paste and the olive oil. Place onto a greased foil lined baking tray and place under a hot grill on the top shelf for 6 - 8 minutes or until charred. Sprinkle over a good pinch of the Speedy Tandoori Seasoning from the foil pouch
  3. Make the dressing by stirring together the mint and coriander chutni pouch from the pack with the remaining dressing ingredients. Season to taste
  4. Mix the kachumber ingredients together, season with some of the Speedy Tandoori Seasoning from the same pouch and set aside
  5. Meanwhile, heat a frying pan and once hot place the Halloumi cheese and cook for 1-2 minutes on each side until golden brown
  6. To serve, place the rice into bowls, add the tandoori mushrooms, some Haloumi cheese, the kachumber and the avocado slices then drizzle with the mint and cilantro chutni green goddess dressing
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