Mushroom Rice Recipe- Authentic Indian Flavors with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Mushroom Rice Recipe – Authentic Indian Flavors with Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take forever to make. This Mushroom Rice is exactly that – a fragrant, subtly spiced dish that’s perfect for a weeknight dinner or a special occasion. I first made this when I was craving something a little different from the usual dal-chawal, and it quickly became a family favorite. It’s a beautiful blend of earthy mushrooms and aromatic rice, and honestly, it just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This Mushroom Rice isn’t just delicious; it’s also incredibly versatile. It’s relatively quick to prepare, especially if you’re comfortable with a pressure cooker. The flavors are beautifully balanced – not too spicy, but definitely packed with warmth. Plus, you can easily adapt it to your liking, whether you prefer a richer coconut milk base or a lighter, more traditional flavor. It’s a fantastic way to enjoy the goodness of mushrooms and a lovely introduction to Indian flavors if you’re new to the cuisine!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Basmati Rice
• 10 Mushrooms, sliced
• ¼ cup Green Peas
• 1 Big Onion, finely chopped
• 1.5 tsp Ginger-Garlic Paste
• 3 Green Chillies, slit
• 1 handful Mint Leaves, roughly chopped
• 1 inch Cinnamon
• 2 Cloves
• 1 Cardamom
• 2 small Black Stone Flower (Kalpasi)
• ¼ tsp Fennel Seeds
• 1 Bay Leaf
• 2 tbsp Cooking Oil
• 1 tbsp Ghee
• 1.75 cups Water or Coconut Milk
• Few drops Lemon Juice
• Salt, as needed

Ingredient Notes

Let’s talk ingredients! Using good quality Basmati rice makes a huge difference. Look for long-grain rice that’s aged – it’ll be fluffier and more fragrant. I usually get mine from a local Indian grocery store.

Now, about that mysterious ingredient, Black Stone Flower (Kalpasi)! It adds a unique smoky, earthy flavor that’s characteristic of South Indian cuisine. You can find it in Indian grocery stores, often in the spice section. Don’t worry if you can’t find it, though – the recipe will still be delicious without it, but it does add a special touch.

And speaking of special touches, coconut milk is a game-changer! Using coconut milk instead of water gives the rice a creamy, South Indian flavor profile that’s absolutely divine. My mom always makes it with coconut milk, and it’s how I grew up enjoying it. Feel free to experiment with both and see which you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep. Clean the mushrooms with a cloth, remove the stems, and slice them. Finely chop the onion and slit the green chillies. Give the basmati rice a good wash until the water runs clear.
2. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon, cloves, cardamom, bay leaf, black stone flower, and fennel seeds. Let them sizzle for about 30 seconds until fragrant – this is where the magic begins!
3. Add the chopped onions, ginger-garlic paste, and green chillies to the pressure cooker. Sauté until the onions turn translucent and slightly golden brown.
4. Toss in the mint leaves, sliced mushrooms, and green peas. Stir for about a minute until the mushrooms start to soften.
5. Add the washed basmati rice and sauté for another minute, coating the grains with the spices.
6. Pour in the water or coconut milk, add a squeeze of lemon juice, and season with salt. Give everything a good mix.
7. Close the pressure cooker lid and cook on low flame for one whistle. Once the whistle blows, let the steam release naturally. Don’t rush this part!
8. Once the pressure has released, gently fluff the rice with a fork and serve hot.

Expert Tips

• Don’t skip washing the rice! It removes excess starch and results in fluffier grains.
• Be careful not to overcook the mushrooms. You want them to retain some texture.
• If you’re using coconut milk, you might need to adjust the salt accordingly, as some brands can be slightly salty.

Variations

• Spicy Kick: Add a pinch of red chilli powder or an extra green chilli for a spicier dish. My friend, Priya, loves to add a dash of Kashmiri chilli powder for colour and a mild heat.
• Vegetable Medley: Feel free to add other vegetables like carrots, beans, or cauliflower.
• Nutty Delight: Garnish with toasted cashews or almonds for added crunch and flavour.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a vegan butter alternative or an extra tablespoon of cooking oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the number of green chillies to 1 or omit them altogether.
• Medium: Use the recipe as is.
• Spicy: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations

This Mushroom Rice is a wonderful addition to any festive spread! It pairs beautifully with raita and kurma, making it a perfect side dish for Diwali, Eid, or any other celebration.

Serving Suggestions

Serve this Mushroom Rice hot with:

• Raita (yogurt dip)
• Kurma (vegetable or meat stew)
• A simple dal (lentil soup)
• Papadums (crispy lentil wafers)

Storage Instructions

Leftover Mushroom Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Q: What type of mushrooms work best in this recipe?
A: Button mushrooms are readily available and work great! But feel free to experiment with other varieties like shiitake or oyster mushrooms for a more complex flavour.

Q: Can I use a pot instead of a pressure cooker?
A: Yes, absolutely! You’ll need to cook the rice in a pot with a tight-fitting lid over low heat for about 20-25 minutes, or until all the liquid is absorbed.

Q: What is Black Stone Flower and where can I find it?
A: Black Stone Flower (Kalpasi) is a lichen used in South Indian cooking for its unique smoky flavour. You can find it in Indian grocery stores, usually in the spice section.

Q: Can I add other vegetables to this Mushroom Rice?
A: Definitely! Carrots, peas, beans, and cauliflower all work well.

Q: How can I adjust the rice-to-water ratio for different rice types?
A: Basmati rice generally requires a 1:1.75 ratio of rice to water. For other rice types, you may need to adjust the ratio accordingly. Check the package instructions for guidance.

Q: Is it possible to make this ahead of time?
A: Yes, you can make the rice ahead of time and reheat it when you’re ready to serve. However, it’s best enjoyed fresh for optimal flavour and texture.