Crisp at the edges and tender through the middle, mushroom rice recipe | mushroom pulav | mushroom fried rice is a vegetarian indo chinese rice made with water, oil, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: rice
- Cuisine: indo chinese
Ingredients
for rice:
- 6 cup water
- 1 tsp oil
- ½ tsp salt
- 1 cup basmati rice (soaked 20 min)
for mushroom fried rice:
- 6 tsp oil
- 250 grams mushroom (sliced)
- 1 chilli (slit)
- 3 clove garlic (finely chopped)
- ½ onion (finely chopped)
- 4 tbsp spring onion (chopped)
- ½ carrot (chopped)
- 5 beans (chopped)
- ½ capsicum (chopped)
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp pepper (crushed)
Method
- firstly, in a large kadai heat 4 tsp oil and saute 250 grams mushrooms.
- stir-fry for 2 minutes, coating oil uniformly.
- simmer and cook for 3 minutes, or until mushrooms are cooked well.
- do not overcook the mushrooms, keep aside.
- in the same kadai heat 2 tsp oil and add 1 chilli, 3 clove garlic and saute well.
- now add ½ onion, 2 tbsp spring onion and saute on high flame.
- also add ½ carrot, 5 beans, ½ capsicum and stir fry on high flame.
- do not overcook vegetables.
- now add fried mushrooms and ½ tsp salt. mix well.
- make space in the centre, and add 2 tbsp soy sauce and 1 tbsp vinegar.
- stir fry on high flame, combining well.
- add in cooked rice, 1 tsp pepper and ½ tsp salt.
- mix gently, without breaking the rice.
- finally, enjoy mushroom fried rice garnished with more spring onions.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
