Shiitake Mushroom Rice Recipe – Easy Indian Basmati & Pea Pilau

Last Updated on 2 months by Neha Deshmukh

Shiitake Mushroom Rice Recipe – Easy Indian Basmati & Pea Pilau

Introduction

There’s just something so comforting about a warm bowl of fragrant rice, isn’t there? I remember making this Shiitake Mushroom Rice for the first time when I was craving something flavorful but didn’t want to spend hours in the kitchen. It quickly became a family favorite – a simple, satisfying meal that feels a little bit special. This isn’t just rice; it’s a lovely Indian-inspired pilau, packed with earthy mushrooms and sweet peas, and gently spiced. You’ll absolutely love how easy it is to make!

Why You’ll Love This Recipe

This Shiitake Mushroom Rice is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s flavorful – the combination of mushrooms, spices, and basmati rice is divine. And it’s versatile – perfect as a side dish or a light main course. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this delicious pilau:

• 1 tbsp light cooking oil (approx. 15ml)
• 0.5 tsp whole cumin seeds
• 2 garlic cloves, minced
• 1 medium onion, thinly sliced
• 2 cups sliced shiitake mushrooms (approx. 200g)
• Salt to taste
• 0.25 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp coriander powder
• 0.5 tsp cumin powder
• 2 cups Basmati rice (approx. 300g)
• 0.5 cup frozen green peas, thawed (approx. 75g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Basmati Rice: This is the rice for Indian cooking. It’s long-grained, fragrant, and cooks up beautifully fluffy. I always rinse my basmati rice under cold water until the water runs clear – this removes excess starch and prevents stickiness.
• Shiitake Mushrooms: These add such a wonderful umami flavor! You can find them fresh or dried (rehydrate dried shiitakes before using). If you can’t find shiitakes, cremini or button mushrooms work in a pinch, but the flavor won’t be quite as intense.
• Spice Blend: The combination of cumin, coriander, and chili powder is classic Indian flavor. Don’t be afraid to adjust the chili powder to your liking – I’ll give you tips on that later! Using fresh, good-quality spices really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a non-stick pan over medium heat. Once hot, add the cumin seeds. They should sizzle and become fragrant – this usually takes about 30 seconds.
2. Add the minced garlic and sliced onions. Sauté until the onions are tender and golden brown, about 5-7 minutes. Patience here pays off – nicely browned onions are key to a flavorful base.
3. Now, add the sliced shiitake mushrooms. Cook, stirring occasionally, until they’re browned and all the moisture has evaporated. This takes around 8-10 minutes.
4. Time for the spices! Season with salt, red chili powder, coriander powder, and cumin powder. Stir well and cook for another minute to toast the spices – this releases their aromas.
5. Pour in 3 ¾ cups of water (approx. 900ml). Bring the mixture to a boil.
6. Stir in the basmati rice and thawed green peas. Reduce the heat to low, cover the pan, and simmer until the rice is cooked and all the water is absorbed. This usually takes 15-20 minutes. Resist the urge to lift the lid while it’s simmering!
7. Once cooked, remove from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
8. Garnish with fresh coriander leaves and serve hot with raita on the side.

Expert Tips

• Don’t skip rinsing the rice! It really does make a difference.
• If the rice is still a little wet after 20 minutes, cook for a few more minutes, checking frequently.
• For extra flavor, you can add a bay leaf or a small piece of cinnamon stick to the pan along with the water.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Gluten-Free Note: This recipe is naturally gluten-free.
• One-Pot Variation: You can easily make this in a rice cooker! Just follow your rice cooker’s instructions for cooking basmati rice, adding the mushrooms and peas during the last 5-10 minutes of cooking. My friend, Priya, swears by this method when she’s short on time.

Serving Suggestions

This Shiitake Mushroom Rice is fantastic on its own, but it’s even better with some accompaniments!

• Serve it with a cooling raita (yogurt dip).
• Pair it with a simple dal (lentil soup).
• Enjoy it alongside grilled chicken or fish for a complete meal.

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

• Is this rice dish best served immediately? Yes, it’s best enjoyed fresh! However, leftovers are still delicious.
• Can I use other types of mushrooms? Absolutely! Cremini, button, or oyster mushrooms will all work.
• What is the best way to thaw frozen peas for this recipe? You can thaw them under cold running water or leave them in the fridge for a few hours.
• Can I adjust the amount of red chili powder? Definitely! Start with a small amount and add more to taste.
• What is the ideal rice-to-water ratio for Basmati rice? Generally, a 1:1.8 or 1:1.9 ratio works well (1 cup rice to 1.8-1.9 cups water).