Dairy · Indian · Rice · Vegetarian

Creamy Mushroom Rice

Been long since I posted anything on Mushrooms. So dug out this old recipe. Tasty, quick and doesn’t really require an accompaniment. So why not try it out. Mushrooms are easily available at every vegetable market these days.

This has a nice rich texture to it due to the cream used. The cream also cuts out some of the spice that the Garam masala and black pepper adds. It is a nice subtle dish. Even the kids will love it.

Creamy Mushroom Rice

Ingredients: (Serves 2) Preparation Time: 20 mins
Rice – 100 gms, washed, drained and kept aside, I used Basmati Rice
Sour Cream – 2 tbsp, you can use normal cream too
Onions – 1 medium-sized, diced
Mushrooms – 5-6, diced or chopped as per your choice
Green Chilli – 1, finely chopped
Garlic – 3 medium-sized cloves, finely chopped
Garam Masala powder- half a tbsp
Ginger – a small pinch, finely chopped
Black peppercorns – 4-5, crushed
Cooking Oil – 2 tbsp
Salt to taste

Heat oil in a pot which has a lid. Set the heat to medium. Fry the chopped green chilli for about 30 seconds. Next add the chopped garlic, just sauté them for a few seconds till the aroma of garlic fills your kitchen, add the ginger and sauté for a few seconds. Now add the diced onions and fry. Add some salt to fasten the onion frying.

Add the garam masala powder two minutes after adding the onions and fry it along with the onions. Now add the mushrooms, mix well. Let the mushrooms start to cook. When the mushrooms begin to let out some water, add the cream and mix well. Add some salt for the mushrooms. Mix well.

Now add the washed rice & drained rice and mix well. Add water one and a half times the amount of rice used. For e.g.: If you have used one cup measure of rice, then add one and a half cups of water. Add crushed black peppercorns. Mix. Bring the entire mixture to a boil. Add salt to taste. Remember the you have already added salt for the onions & mushrooms earlier. So add just enough required for the rice.

Reduce the heat to low, close the lid and let the rice get cooked for about 10 -12 minutes. Check in between so that the bottom doesn’t get burnt. Turn off the heat once all the water has evaporated and transfer to a serving bowl gently.

You can garnish with some chopped Mint and Coriander leaves if you wish to.

Serving Suggestions:
You can eat it as is since the cream adds a very greasy texture to the rice and you may not require any gravy/curry.

Creamy Mushroom Rice

Else you can make some Onion Raita or any other Raita of your choice as an accompaniment. Enjoy hot.

If you liked this recipe, then you may also enjoy – Burnt Garlic Chilli Fried Rice with ChickenSprouted Mung Bean Rice, , Tomato RiceLemon Flavoured Rice etc.


15 thoughts on “Creamy Mushroom Rice

  1. Wonderful recipe Anitha ! It came out really good though we tried it with the leftover rice.
    Sour cream gives smooth creamy texture and mushrooms add to the “yum” factor 🙂

    You are doing an awesome job!! Keep going!! Really appreciate the simple and healthier recipes .


  2. this was simply slurp slurpish… my 3 yr old who generally doesnt like any thing with even a pinch of spice, ate a whole serving! 🙂


  3. turned out super, i tries with leftover rice.mushrooms n cream are a winning combo n this dish is’nt too spicy ! must try for all mushroom lovers.


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