David likes to order mushroom rice as a side when we have an Indian takeaway, and found this mushroom rice recipe online by The Curry Guy.
The end result is a delicious mushroom rice side dish to go with your Indian mains, flavoured with cumin and turmeric spices.
Tips
- To get this mushroom rice right, you’ve got to start with cold white basmati or pilau rice. If the rice is hot it will stick to the pan when cooking and may become mushy.
- It is also very important to ensure your ghee or oil is piping hot before adding the ingredients. If the ghee (or oil) is not hot enough, the rice will stick, and you will lose all those perfect grains.
- This mushroom rice recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- 1 tbsp ghee or vegetable oil (see Tips)
- 1 tsp cumin seeds
- 4 to 6 mushrooms, finely sliced (I use chestnut mushrooms)
- 1 pepper (any colour) - finely chopped
- 500g cold cooked (200g uncooked) white basmati or pilau rice (see Tips)
- a pinch of turmeric
- 3 chives, finely chopped
- salt
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat the ghee/oil in a large frying pan or wok over a high heat.
- When the fat is very hot (see Tips), throw in the cumin seeds followed immediately by the sliced mushrooms. Stir quickly to coat the mushroom slices with the cumin seeds and then add the chopped pepper. Continue stirring briskly while you add the cold rice.
- Stir the rice in the pan continuously and quickly for about 3 minutes coating the rice with the oil. Add the pinch of turmeric and stir until it’s evenly combined.
- The rice needs to be piping hot before serving - this is done to ensure any bacteria on the rice is killed but also because it tastes much better very hot.
- Season with salt, to taste, and top with the chopped chives to serve.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Mushroom Rice
Ingredients
- 1 tbsp ghee or vegetable oil (see Notes)
- 1 tsp cumin seeds
- 4 to 6 mushrooms finely sliced (I use chestnut mushrooms)
- 1 pepper any colour - finely chopped
- 500g cold cooked (200g uncooked) white basmati or pilau rice (see Notes)
- a pinch of turmeric
- 3 chives finely chopped
- salt
Instructions
- Heat the ghee/oil in a large frying pan or wok over a high heat.
- When the fat is very hot (see Tips), throw in the cumin seeds followed immediately by the sliced mushrooms. Stir quickly to coat the mushroom slices with the cumin seeds and then add the chopped pepper. Continue stirring briskly while you add the cold rice.
- Stir the rice in the pan continuously and quickly for about 3 minutes coating the rice with the oil. Add the pinch of turmeric and stir until it’s evenly combined.
- The rice needs to be piping hot before serving - this is done to ensure any bacteria on the rice is killed but also because it tastes much better very hot.
- Season with salt, to taste, and top with the chopped chives to serve.
Notes
- To get this mushroom rice right, you’ve got to start with cold white basmati or pilau rice. If the rice is hot it will stick to the pan when cooking and may become mushy.
- It is also very important to ensure your ghee or oil is piping hot before adding the ingredients. If the ghee (or oil) is not hot enough, the rice will stick, and you will lose all those perfect grains.
- This mushroom rice recipe is easily adapted if you’re cooking for less or more people.
Leave a Reply