Mushroom Rice Recipe- Authentic Indian Coconut & Herb Flavors

Last Updated on 4 months by Neha Deshmukh

Mushroom Rice Recipe: Authentic Indian Coconut & Herb Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take all day to make. This Mushroom Rice is exactly that – a beautiful blend of aromatic spices, fresh herbs, and creamy coconut milk, all coming together in a dish that feels both special and wonderfully easy. I first made this when I was craving something a little different from the usual dal-chawal, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Mushroom Rice isn’t just delicious; it’s a whole experience. It’s packed with flavor, surprisingly simple to put together, and makes a complete meal on its own. Plus, the aroma while it’s simmering? Absolutely heavenly! It’s perfect for a weeknight dinner, a festive lunch, or even a cozy weekend meal. You’ll love how the earthy mushrooms pair with the fragrant rice and the subtle sweetness of coconut.

Ingredients

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

• 1 heaped cup basmati rice (about 190g)
• 1 tsp ghee
• 200-250 g button mushrooms
• 2 medium onions
• 1 medium-large tomato
• 3-4 green chilies
• 3-4 cloves garlic
• 1 inch ginger
• ½ cup mint leaves
• ½ cup cilantro (coriander leaves)
• 3 tbsp curd (yogurt)
• 1 cup thick coconut milk (400ml)
• 2-2.5 tbsp oil
• 1 tsp fennel seeds
• 2 green cardamoms
• 1 tej patta (Indian bay leaf)
• 6-7 black peppercorns
• 1 inch cinnamon stick
• 3-4 cloves
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• ½ tsp garam masala
• 1 tsp coriander powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Basmati Rice: Seriously, the quality matters. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I prefer the extra-long grain variety.
• Coconut Milk: I usually use canned full-fat coconut milk for richness. If you can get fresh coconut milk, even better! It adds a lovely, delicate flavor.
• Spice Blends: Garam masala blends vary regionally. Feel free to use your favorite brand or even make your own!
• Fresh Herbs: Don’t skimp on the mint and cilantro! They’re essential for that vibrant, fresh flavor. If you’re short on time, you can use dried, but fresh is always best. About 2 tablespoons of each, chopped, can substitute for ½ cup of fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20-30 minutes. This helps the grains cook up fluffy and separate. Then, drain the rice and mix it with 1 tsp of ghee. Marinate for another 10-15 minutes.
2. While the rice is soaking, prep your veggies. Quarter the mushrooms, thinly slice the onions, and chop the tomato, green chilies, garlic, ginger, mint, and cilantro.
3. Now, for the marinade! Grind the mint, cilantro, green chilies, garlic, and ginger into a smooth paste. Mix this paste with the yogurt, turmeric powder, red chili powder, garam masala, and coriander powder. Coat the quartered mushrooms in this vibrant mixture and let them marinate for 20-30 minutes.
4. Heat the oil in a heavy-bottomed pan or pot. Add the whole spices – fennel seeds, cardamom, bay leaf, peppercorns, cinnamon, and cloves. Sauté for a minute or two until they become fragrant. This is where the magic starts!
5. Add the sliced onions and sauté until they turn golden brown. Then, stir in the chopped tomatoes and cook for another 2 minutes until they soften.
6. Add the marinated mushrooms and sauté for 6-7 minutes, until they’re tender and the oil starts to separate from the mixture.
7. Pour 1 cup of water into the marinade bowl, give it a good mix to get all the flavorful bits, and add that liquid to the pan. Stir in the coconut milk and salt. Bring everything to a boil.
8. Gently add the marinated rice to the pan, mix it in carefully, and simmer covered on medium-low heat for 10-12 minutes, or until the rice is cooked through and all the liquid is absorbed. Let it rest, covered, for 5 minutes before fluffing with a fork and serving.

Expert Tips

• Don’t overcook the rice! Keep a close eye on it during the simmering process. You want it to be tender but still have a slight bite.
• Use a heavy-bottomed pan: This helps prevent the rice from sticking and burning.
• Gentle Mixing: Be gentle when mixing the rice to avoid breaking the grains.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil and the yogurt with a plant-based yogurt alternative.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1-2 or remove them altogether. Use ¼ tsp red chili powder.
  • Medium: Use the recipe as written.
  • Hot: Add an extra green chili or increase the red chili powder to ¾ tsp.
• Festival Adaptations: This rice is fantastic for Janmashtami or Navratri feasts! It’s a flavorful and satisfying vegetarian option.

Serving Suggestions

This Mushroom Rice is a complete meal on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of papadums
• A refreshing cucumber salad

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 with a splash of water to prevent it from drying out.

FAQs

• Can I use a different type of rice? While basmati is best, you can use long-grain rice in a pinch. You may need to adjust the cooking time and water amount.
• What if I don’t have coconut milk? You can substitute it with heavy cream or cashew cream, but the flavor will be different.
• How can I make this spicier? Add more green chilies or red chili powder! A pinch of cayenne pepper also works well.
• Can this be made in an Instant Pot? Yes! Sauté the onions and spices in the Instant Pot, then add the mushrooms, marinade, rice, and coconut milk. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.
• How do I prevent the rice from sticking to the bottom of the pan? Use a heavy-bottomed pan, keep the heat on medium-low, and avoid stirring too frequently.