Instant Pot Mushroom Rice Recipe- Coconut Milk & Rose Water Flavored

Last Updated on 4 months by Neha Deshmukh

Instant Pot Mushroom Rice Recipe – Coconut Milk & Rose Water Flavored

Hey everyone! I’m so excited to share this Instant Pot Mushroom Rice recipe with you. It’s a dish that’s become a real comfort food in my kitchen – fragrant, flavorful, and surprisingly easy to make, especially with the help of the Instant Pot. I first made this when I was craving something a little different from the usual biryani or pulao, and it’s been a hit ever since! The combination of coconut milk, rose water, and earthy mushrooms is just divine.

Why You’ll Love This Recipe

This isn’t your average rice dish. It’s a beautiful blend of flavors and textures. The Instant Pot makes it incredibly convenient, cutting down on cooking time without sacrificing any of the deliciousness. Plus, it’s a fantastic way to enjoy a flavorful vegetarian meal. It’s perfect for a weeknight dinner, a special occasion, or even a potluck. You’ll love how the aromas fill your kitchen as it cooks!

Ingredients

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

• 1 cup basmati rice
• 2 tablespoons oil
• 1 bay leaf
• 1 inch cinnamon stick
• 4 whole green cardamom
• 3 whole cloves
• 5-6 black peppercorns
• 1 teaspoon shahi jeera (caraway seeds)
• 1 medium red onion
• 1 green chili
• 12-15 whole cashews
• 2 teaspoons ginger-garlic paste
• 8-10 oz white mushrooms
• ½ cup coconut milk
• ¼ cup chopped cilantro
• ¼ cup chopped mint
• ½ teaspoon garam masala
• ½ teaspoon smoked paprika
• ¾ teaspoon salt
• 1 cup water
• ½ teaspoon rose water (optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Basmati Rice: This is the rice for Indian cooking. Its long grains and delicate aroma are perfect for this recipe. Make sure to rinse it well until the water runs clear – this removes excess starch and prevents stickiness.
• Shahi Jeera: Also known as caraway seeds, shahi jeera has a slightly sweet, earthy flavor that’s different from regular jeera (cumin). It adds a unique depth to the dish. You can find it at most Indian grocery stores, or online.
• Coconut Milk: I prefer using full-fat coconut milk for a richer, creamier flavor. But you can use light coconut milk if you prefer.
• Rose Water: This is optional, but it adds a beautiful floral aroma and subtle sweetness. A little goes a long way! In some regions of India, rose water is commonly used in rice dishes, especially during celebrations. If you’re not a fan, feel free to leave it out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. Then, soak it in 2 cups of water for about 20 minutes. This helps the grains cook up fluffy and separate. After soaking, drain the rice completely.
2. Now, press the ‘Sauté’ function on your Instant Pot. Add the oil, bay leaf, cinnamon stick, cardamom, cloves, peppercorns, and shahi jeera. Sauté for a minute or two, until everything is fragrant. You’ll know it’s ready when you can really smell those spices!
3. Add the sliced red onion, green chili, and cashews to the pot. Cook for about 3 minutes, stirring occasionally, until the onions soften and the cashews turn a light golden brown.
4. Stir in the ginger-garlic paste and cook for another minute. Then, add the sliced mushrooms and cook for 1-2 minutes, until they start to soften.
5. Pour in the coconut milk and scrape the bottom of the pot to deglaze – this prevents sticking and adds extra flavor. Add the chopped cilantro, mint, garam masala, smoked paprika, and salt. Give everything a good stir.
6. Gently mix in the drained rice. Pour in the water and rose water (if using). Don’t stir after this point – we want the rice to cook evenly.
7. Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 5 minutes.
8. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
9. Finally, fluff the rice with a fork and serve!

Expert Tips

• Don’t skip the soaking step for the rice! It really makes a difference in the texture.
• Deglazing the pot is crucial to prevent a “Burn” message on your Instant Pot.
• If you want a more intense flavor, you can toast the cashews separately before adding them to the pot.

Variations

• Vegan Adaptation: This recipe is already mostly vegan! Just double-check your garam masala doesn’t contain any hidden dairy.
• Spice Level Adjustment: If you like things spicy, add another green chili or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper for extra heat!
• Festival Adaptations: For a celebratory meal, add a handful of dried fruits like raisins or chopped apricots during the last few minutes of cooking. My grandmother always added a few strands of saffron for a beautiful color and aroma.

Serving Suggestions

This mushroom rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) or plain yogurt. It also pairs well with a simple vegetable curry or a grilled protein.

Storage Instructions

Leftovers 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

1. What type of rice works best in this recipe?

Basmati rice is definitely the best choice! Its long grains and delicate aroma complement the other flavors perfectly.

2. Can I make this without an Instant Pot?

Yes, you can! You can make this on the stovetop. Sauté the ingredients in a heavy-bottomed pot, then add the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.

3. How can I adjust the spice level?

Easily! Add more or fewer green chilies, or a pinch of cayenne pepper.

4. What is Shahi Jeera and where can I find it?

Shahi jeera is caraway seeds. You can find it at Indian grocery stores or online.

5. Can I use a different type of mushroom?

Absolutely! Shiitake, oyster, or cremini mushrooms would all work well.

6. How does rose water enhance the flavor profile?

Rose water adds a subtle floral aroma and a delicate sweetness that complements the coconut milk and spices beautifully. It’s a traditional ingredient in many Indian desserts and rice dishes.