I would like to thank my friend V, for sharing this recipe. I relished this rice at her place and got the recipe right away. I thought I need a whole lot of spices for this recipe but when she explained I was so amazed. Simple recipes are always great and lifesavers especially during the weekdays. My friend used her homemade puli-kuzhambu powder, but I just went with my homemade sambar powder. Other than that, I did not modify the recipe, oh yeah except for salt and spice measure. :-) This mushroom rice is a perfect lunch box recipe, and you can make either in the pressure cooker or instant pot. Today I am going to share the pressure cooker version. Please check the notes section for preparing this recipe with cooked/leftover rice.
Mushroom Love:
Back in India, my mom doesn’t cook mushrooms at home. I have no clue why. :-) But dad and I usually try mushroom recipes in the restaurant. My favorite ones are mushroom gravy and mushroom dosa from one of the popular restaurant chains in Madurai. After coming to the US, I started cooking mushrooms. I didn’t even realize there were many varieties in mushrooms. Even now, I still don’t know all the types. I regularly use shiitake, brown bella, white button, portobello mushrooms. And if you love mushrooms like me, then here are few tried and tested mushroom recipes from VVK archives.
Xacuti Wild Mushroom Pizza Mushroom Paniyaaram Mushroom Curry Biryani with Mushrooms Instant Pot Mushroom Stir-Fry How to make stuffed mushrooms
Now without any delay, here is the mushroom rice recipe and the video.
Mushroom Rice Recipe
Ingredients:
Brown Bella Mushrooms – 8oz Chopped Onion – 1cup Rice – 1 ½ cups Salt – 1.5 tsps Sambar powder – 1 tbsp Pepper powder – 2 tsp Finely Chopped Cilantro – 2 tbsps Water – 3 cups To temper: Oil – 1.5tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Curry Leaves – 5 to 6
Prep Work:
Clean and cut the mushrooms into two halves. Chop the onion and cilantro. Wash and soak the rice for about 10 to 15 minutes. Steps: Heat the pressure pan/cooker or kadai and add oil. Once the oil is hot add mustard seeds, cumin seeds and curry leaves broken into small pieces. As they start to splutter, add onions and sauté them till they turn translucent. Now add the mushrooms followed by all the spices. (Sambar powder, pepper powder and salt) Add the rice and 3 cups of water. Mix it well and add the chopped cilantro. Pressure cook this for just one whistle. Allow the pressure to release and carefully open the lid. Fluff the rice with a fork and serve hot. If you are packing this for lunch, allow it to cool a bit before packing.
Notes:
You can cook the rice separately also. In that case, after adding the mushrooms and masalas, add 3 to 4 tbsps of water and cook until the mushrooms are soft and tender. Then add the cooked rice and mix thoroughly. As I soaked the rice, I just pressure cooked the rice for one whistle. If you haven’t soaked the rice, cook for two whistles. Depending upon the rice variety, quality and soaked time, adjust the cooking time. As always adjust the salt and spices as per your preference. You can replace rice with millets or quinoa. Instead of brown bella mushrooms, you can use the white button mushrooms too.
📖 Recipe
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