Technically Mushroom is not exactly a plant, it belongs to the natural-grown eatable fungi kingdom and provides lots of health benefits. In ancient Egypt, Mushrooms are reserved for royalty and in ancient Roman, it is considered as provide strength to warriors. It prevents cancer, diabetes, boosts the immune system, dietary fiber prevents obesity and increases energy.
There are many varieties when it comes to Mushroom and Rice combination, Mushroom Biriyani, Mushroom Fried rice, Mushroom curry, Mushroom rice, etc., Here I tried to make Mushroom rice without any ready-made masalas like Garam or Curry or Biriyani or fried-rice masala and flavored or artificial colors. It’s purely done with home spices and coconut milk is added in this recipe.
Note: This recipe is not very spicy one, so people who prefer mild or medium-level spice can go ahead and make this recipe. If you prefer a spicy one, then increase the chili powder level and add green-chilies while grinding spices.
The Nutritional breakdown of Mushroom rice for 1 serving,
- Carbohydrates – *43 g
- Protein – *10 g
- Fat – *15 g
- Dietary Fiber – *8 g
The total amount of Calories – 326, ‘*’ represents it’s an approximate value.
- Mushroom – 200 gms (1 packet)
- Rice – 1 cup
- Small onions – 7 to 8
- Big onion – 1 medium size
- Garlic – 5 to 6 cloves
- Ginger – 1 inch
- Cinnamon – 1 inch small
- Cloves – 2 to 3
- Fennel seeds – 1 tbsp.
- Poppy seeds – 1 tbsp
- Tomato – 2
- Bay leaf – 1 to 2 pieces small
- Cashew nuts – 5 to 6 pieces
- Cardamom – 3
- Mustard and cumin seeds – 1 tbsp.
- Oil and Ghee – 2 tbsp
- Coconut milk – 1 cup (200 ml)
- salt, turmeric, and Chili powder – required level
Get all the ingredients ready. Soak the rice in water, Chop and clean the mushrooms. Keep it aside.
Heat the pressure or electric cooker, Add Ghee and Oil into that, once it gets heated, add mustard seeds, cumin seeds, bay-leaf, cashew nuts, and cardamom. saute everything well for few mins.
Meanwhile, get the spices ready to make the masala. Add small onions, garlic, ginger, fennel seeds, poppy seeds, cloves and cinnamon into a dry mixer grinder. Grind it without adding water.
Now add chopped big onion into the cooker and saute well, until the turns into gold color.
Add the ground masala into the cooker. saute well until the raw smell goes away.
Now chop the tomatoes and make a puree out of it by using a blender. Add that tomato puree into that mixture. Mix everything well.
Once it starts to boil, add salt, turmeric and chili powder into that. Mix everything well.
When everything blends well, add mushrooms into that.
Stir everything well. Now mushroom will leave some water when it starts getting cooked.
Now add coconut milk also into that. Stir everything well.
After a few minutes, add rice also into that. Mix everything well and 1 cup of water.
Note: Here I added 1 cup of rice and 1 cup of water since I added 1 cup of coconut milk and tomato puree, the water would be sufficient, if you are adding more rice, then water should also be increased based on that.
When everything is set close the cooker and leave it for 2 to 3 whistles. Aromatic and tasty Mushroom rice is ready to serve.
Happy Cooking 🙂