Tandoori Mushroom Buddha Bowl with Black Rice

Tandoori Mushroom Buddha Bowl with Black Rice

Made With Our Classic Tandoori Marinade Kit -
2 SERVES
SERVES 2
prep
15 MINS PREP
20 MINS COOK
45 MINS COOK
Everyone loves a Buddha bowl where protein, carbs and veg are brought together in one healthy meal. This tandoori mushroom version will not disappoint.
Anjum Signature

Tailored to Taste
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.
Ingredients
  • 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
Method
  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
Tailored to Taste
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.
  • 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
MADE WITH OUR DELICIOUS
Classic Tandoori Marinade Kit

Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.

For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.

£2.50
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147p per 100g
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