Mushroom Rice Recipe – Cinnamon & Thyme Flavored Indian Pilau

Last Updated on 4 months by Neha Deshmukh

Mushroom Rice Recipe – Cinnamon & Thyme Flavored Indian Pilau

Hello friends! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Mushroom Rice – a fragrant Indian pilau infused with cinnamon, thyme, and a hint of spice – is exactly that. I first stumbled upon a version of this at a friend’s Diwali party, and I’ve been tweaking it ever since to make it just perfect. It’s become a real weeknight favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average rice dish. It’s a beautiful blend of earthy mushrooms, warm spices, and fluffy rice. It’s incredibly satisfying, surprisingly easy to make, and the aroma that fills your kitchen while it’s simmering is just heavenly. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a complete meal on its own, but also pairs beautifully with your favorite Indian curries.

Ingredients

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

• 500 grams white button mushrooms or portobellini mushrooms
• 1 cup long grain rice
• 2 tbsp vegetable oil
• 4 cloves garlic
• 1 tspn fresh thyme leaves
• 1 tbsp butter
• 1 cinnamon stick
• 2 bay leaves
• 1 star aniseed
• 0.5 tspn chilli flakes
• 0.5 tspn turmeric powder
• 1 medium onion
• 3 cups vegetable stock
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mushrooms: I love using a mix of white button and portobellini for a variety of textures and flavors. Portobellini have a lovely meaty bite.
• Rice: Long grain rice, like Basmati, is ideal for pilau. It stays fluffy and separate. Shorter grain rice can get a bit sticky.
• Spices – The Heart of the Flavor: Don’t skip the cinnamon stick, bay leaf, and star anise! These aren’t just for show. They bring a beautiful warmth and complexity that’s so characteristic of Indian cooking. They’re often used in biryanis and pulaos to create that signature fragrant base.
• Thyme: Fresh thyme is best, but if you only have dried, use about ½ tspn.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, minced garlic, and thyme leaves. Cook, stirring occasionally, until the mushrooms are beautifully caramelized and all the liquid has evaporated. This takes patience, but it’s so worth it!
2. Remove the mushrooms from the pot and set aside. Now, melt the butter in the same pot. Add the cinnamon stick, bay leaves, and star anise. Fry for a minute or two until they become fragrant – you’ll know it when you smell it!
3. Add the chopped onion and sauté until it’s translucent and softened. Then, stir in the turmeric powder, chilli flakes, half of the cooked mushrooms, and the rice. Toast everything together for another minute.
4. Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed. This usually takes about 20-25 minutes. If the rice is still a little hard and the liquid is gone, add a splash of water and continue simmering.
5. Season with salt and pepper to taste. Gently fold in the remaining mushrooms. Garnish with fresh thyme leaves before serving.

Expert Tips

A few little secrets to make this pilau perfect:

• Caramelizing Mushrooms: Don’t overcrowd the pot when cooking the mushrooms. Work in batches if necessary. This ensures they brown nicely instead of steaming.
• Preventing Sticky Rice: Resist the urge to stir the rice too much while it’s simmering. This releases starch and can make it sticky.
• Blooming Spices: Frying the whole spices in butter releases their essential oils, maximizing their flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter with a vegan butter alternative or an extra tablespoon of vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your vegetable stock to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the chilli flakes to ¼ tspn or omit them altogether.
  • Medium: Stick with the ½ tspn chilli flakes.
  • Spicy: Add ¾ tspn – 1 tspn chilli flakes, or a finely chopped green chilli along with the onions.
• Festival Adaptation: This pilau is lovely for Navratri, where it fits perfectly with the vegetarian focus. It’s also a wonderful side dish for a Diwali feast, complementing richer curries beautifully. My aunt always makes a big batch for Diwali!

Serving Suggestions

This Mushroom Rice is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a simple Dal Tadka (lentil soup).
• Alongside a cooling Raita (yogurt dip).
• As a side to a flavorful Chicken Tikka Masala or Vegetable Korma.

Storage Instructions

Leftovers? Yes, please! Store any leftover Mushroom Rice 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

Let’s answer some common questions:

1. Can I use brown rice in this recipe? What adjustments should I make?

You can, but you’ll need to increase the cooking time and the amount of liquid. Brown rice takes longer to cook and requires more water. Use about 4 cups of vegetable stock and simmer for 45-50 minutes, or until the rice is tender.

2. What is the best way to clean mushrooms?

Avoid soaking mushrooms in water, as they absorb it like a sponge. Instead, gently wipe them clean with a damp cloth or brush off any dirt.

3. Can I pre-soak the rice before cooking?

Pre-soaking the rice for 30 minutes can help it cook more evenly, but it’s not essential. If you do soak it, reduce the amount of vegetable stock to 2.5 cups.

4. What if I don’t have vegetable stock? Can I use water?

You can definitely use water! The flavor won’t be quite as rich, but it will still be delicious. Consider adding a bouillon cube or a teaspoon of vegetable stock powder to the water for extra flavor.

5. How can I make this mushroom rice more flavorful?

Don’t be afraid to experiment with spices! A pinch of garam masala or a dash of cumin powder can add extra depth. You could also add a handful of chopped cilantro or parsley at the end.

6. What other mushrooms can I use in this pilau?

Shiitake, oyster, or cremini mushrooms would all be fantastic additions or substitutions. Feel free to get creative!

Enjoy this recipe, friends! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!