Recipe for Mushroom Rice

This is a unique recipe for preparing at home spicy and delicious Mushroom Rice, prepared in the authentic and traditional Indian Style of Cooking.

I am giving here a simple and easy to understand recipe which serves 4 persons, you can change the quantity in proportion to the number of persons you wish to make the rice for.

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
2 Cups of Basmati Rice
100 gram Mushroom (Cut into medium sized pieces)
4 cup hot water
1 Onion (Cut medium size)
1 Tomato (Cut medium size)
3 table spoon oil

Coconut Masala
1 cup coconut,
¼ tea spoon Red chill powder,
¼ tea spoon Haldi [Turmeric]
Grind the above to a paste.

Green Masala
6-7 petals Garlic
1 Small peace Ginger
3 Green Chili
½ cup Coriander
1 tea spoon Badisaunf [Aniseed]

For Tadka
2 leavesTamalpatra or Tejpatta [Bay Leaves]
3 sticks Laung [clove]
5 seeds Black pepper,
4 pieces Green elachai [Green Cardamom]
1 Masala elachi [Black Cardamom]
1 tea spoon Sahajeera [Black Cumin seeds]
½ Lemon
¼ cup Mint leaves
1½ tea spoon Salt

Preparation
Wash the rice 30 minutes before putting in the Cooker and drain the water and keep aside.
Heat one table spoon oil in the frying pan and put the Coconut Masala & fry till it becomes dry, put tomatoes, mint leafs, coriander & Mushroom and stir for 5 minutes.
Heat two table spoon oil in the Pressure Cooker.
Then add the ingredients of the Tadka.
Then add the Onions
Then put the Rice
Fry and stir the above for 5 minutes on small flame.
The add the Green Masala fry till the color changes and becomes light Brown.
Then add the Mushroom and the Coconut Masala.
Add 4 cups of hot water, lemon and salt
Keep on the Pressure Cooker till you get 2 Whistles.

An Marathi language version of a similar Mushroom Rice/Pulao/Bhaat recipe is published in this – Article

About Sujata Nerurkar (2167 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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