This mushroom rice is fluffy, savoury and packed with rich earthy flavour. Made with herbs, spices and tender mushrooms, it's an easy side dish that pairs perfectly with everything from chicken and fish to curries and vegetarian mains.
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.
It'll keep for 2 to 3 days in the fridge and can be reheated with a splash of water or stock, so it's great for meal prep.
Tips
- To get this mushroom rice recipe 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.
- Optional variations:
- Garlic mushroom rice - add crushed garlic at step 2.
- Spinach mushroom rice - add some baby spinach at the same time as you add the cold rice.
- Spicy mushroom rice - add some curry powder at step 2.
- Wild mushroom rice - use a selection of wild mushrooms instead of only chestnut mushrooms.
- This mushroom rice recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
White basmati or pilau rice works very well.
You need to use cold white rice and a hot pan so that it won't stick.
Yes, it freezes well in airtight containers.
Chestnut mushrooms give excellent flavour.
Yes - spinach and peas work well.
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How to make this Mushroom Rice
Ingredients
- 1 tbsp ghee or vegetable oil (see Tips)
- 1 tsp cumin seeds
- 6 chestnut mushrooms (approx. 125g), finely sliced
- 1 pepper (any colour), deseeded and finely diced
- 550g cold cooked (200g uncooked) white basmati or pilau rice (see Tips)
- a pinch of ground turmeric
- salt, to taste
- 3 chives, finely chopped, to garnish
Instructions
- Heat the ghee/oil in a wok or large frying pan 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 diced pepper. Continue stirring briskly while you add the cold rice.
- Stir the rice in the pan continuously and quickly for 3 minutes coating the rice with the oil. Add a 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 garnish with the chopped chives. Enjoy with your favourite Indian mains.
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Mushroom Rice
Equipment
Ingredients
- 1 tbsp ghee or vegetable oil (see Notes)
- 1 tsp cumin seeds
- 6 chestnut mushrooms (approx. 125g) finely sliced
- 1 pepper (any colour) deseeded and finely diced
- 550 g (19.4 oz) cold cooked (200g uncooked) white basmati or pilau rice (see Notes)
- a pinch of ground turmeric
- salt
- 3 chives finely chopped
Instructions
- Heat the ghee/oil in a wok or large frying pan over a high heat.
- When the fat is very hot (see Notes), 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 diced pepper. Continue stirring briskly while you add the cold rice.
- Stir the rice in the pan continuously and quickly for 3 minutes coating the rice with the oil. Add a 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 garnish with the chopped chives. Enjoy with your favourite Indian mains.
Notes
- To get this mushroom rice recipe 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.
- Optional variations:
- Garlic mushroom rice - add crushed garlic at step 2.
- Spinach mushroom rice - add some baby spinach at the same time as you add the cold rice.
- Spicy mushroom rice - add some curry powder at step 2.
- Wild mushroom rice - use a selection of wild mushrooms instead of only chestnut mushrooms.
- This mushroom rice recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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