This restaurant-style mushroom rice is quick, easy, and absolutely delicious. Fragrant basmati rice cooked with golden mushrooms, cumin, garlic, and onions makes a perfect side or main dish. Enjoy it with dal, salmon, or any curry of your choice.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 320 g Basmati rice, washed
- 200 g Button mushrooms
- 1 medium Onion, finely chopped
- 4 cloves Garlic, crushed
- 5 pcs Fresh green chilies (optional)
- 2 pcs Spring onions, chopped
- 2 tsp Cumin seeds
- 2 tsp Salt (adjust to taste)
- 2 tbsp Oil
- 2 cups Water (per cup of rice)
- to garnish Fresh coriander
- to taste Black pepper
For Dressing
Nutritional Information
-
Calories
290 kcal (approx. per serving) -
Carbohydrates
48 g -
Fat
7 g -
Protein
7 g
Procedure
-
10 minutesMark As Complete
Prepare the Ingredients
Chop the mushrooms (halving small ones), finely chop the onion, spring onions, and green chilies. Crush the garlic and wash the basmati rice well.
-
5 minutesMark As Complete
Fry the Mushrooms
Heat oil in a pan on high heat. Fry half of the mushrooms until golden brown, seasoning lightly with black pepper. Remove and set aside.
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6 minutesMark As Complete
Cook the Aromatics
Add more oil to the same pan if needed. Add cumin seeds and let them splutter. Add garlic, then onions, and cook on low to medium heat until caramelized. Add salt to help soften the onions.
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4 minutesMark As Complete
Add Remaining Mushrooms
Add the remaining mushrooms and fry until they turn golden and release their aroma.
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2 minutesMark As Complete
Add Rice and Water
Add the washed rice, fried mushrooms, half the spring onions, and chilies. Mix well. Add water using the ratio of 1 cup rice to 2 cups water.
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15 minutesMark As Complete
Cook the Rice
Bring to a boil, then cover and reduce heat. Cook until the rice is tender and water is absorbed.
-
5 minutesMark As Complete
Steam and Garnish
Turn off the heat and let the rice steam for 10 minutes. Fluff gently, then garnish with remaining spring onions and fresh coriander.
