Mushroom Rice Recipe

5 from 17 votes

Basmati rice cooked with mushrooms, onions, and whole spices in one pot. A simple side dish that pairs with most Indian mains, ready in under 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Asian, Indian

Diet: Gluten Free, Halal, Vegetarian

Servings: People

Calories: 382kcal

Author: Ayla Clulee

Ingredients

1 ⅔ cups basmati rice (washed and soaked for 20 minutes) (300 g)
1 tablespoon ghee
1 medium onion (finely chopped)
2 cloves garlic (minced)
½ lb sliced button or chestnut mushrooms (230 g)
3 green cardamoms (lightly crashed)
2 bay leaves
½ tablespoon turmeric
1 small cinnamon stick
2 cups chicken stock or vegetable stock (450 ml)
½ teaspoon freshly ground black pepper
1 teaspoon salt

US Customary - Metric

Instructions

Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent.
Add the mushrooms and sauté for another five minutes.
Add the cardamoms, turmeric, bay leaves and the cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
Pour in the stock and deglaze the pan.
Add salt and pepper, check and adjust the seasoning to your taste.
Add the rice, stir just enough to mix and let it gently simmer on low heat for 20 minutes with the lid on.
Let it rest for 6 to 8 minutes without opening the lid.
Fluff the rice using a fork before serving.

Video

Notes

This dish is versatile. You can vary the spices and adjust them to your taste. Or you can add leftover chicken or lamb to turn it into a substantial meal.
To make it vegan and dairy-free, swap the ghee for olive or vegetable oil and use vegetable stock instead of chicken stock.
Chestnut mushrooms hold their shape best in this dish, but button or cremini mushrooms work fine too.
Use basmati rice for this dish and avoid using easy cook rice.
Wash the rice under cold running water until the water coming from the rice is completely clear.
Soak the rice in cold water for 20 minutes if you have time.
Use the right amount of rice to water ratio which might differ from the type of rice you are using. This recipe is for basmati rice only. Check the packaging for the right rice-to-water ratio if using different rice.
Cook the rice on low heat and gently simmer it. Don’t open the lid or stir the rice while cooking. Let it rest for 6 to 8 minutes before opening the lid.
Gently fluff the rice using a fork before serving.
For a change of flavor, swap the turmeric for a teaspoon of curry powder and a pinch of garam masala, or stir in a handful of peas, raisins, or toasted nuts.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw in the fridge overnight and reheat until piping hot. Only reheat rice once.

Nutrition