Mushroom Rice

By: Deborah

A delicious mushroom rice side dish to go with your Indian mains, flavoured with cumin and turmeric spices.

PREP: 15

COOK: 10

TOTAL: 25

Course: Side Dish

Cuisine: Indian

Servings: 6 people

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
500 g (17.6 oz) cold cooked (200g uncooked) white basmati or pilau rice (see Notes)
a pinch of ground turmeric
3 chives finely chopped
salt

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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS basmati rice, chestnut mushrooms, cumin, pilau rice, The Curry Guy, turmeric

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