Masala Mushroom Rice is definately a quick fix. I would easily call it me another go-to during lockdowns.
So ya lockdowns have been pretty much difficult for all of us. Getting fresh vegetables hasn’t been as easy as it was earlier. We however have a vendor who brings it in our Apartment complex once a week. We all line up with masks on and sanitisers in hand and pick our vegetables supply. Can’t remember any other time I would have waited so long for buying vegetables. So yes, this person brings few exotics and mushrooms etc too. Last time I bought mushroom considering how nutrition rich they are, my so called two beings at home didn’t appreciate it much in pure vegetable from. So this time I made this Masala Mushroom Rice and they hardly noticed.
Infact when I told them, they were fine with it being there, so yes it kind of blends very well with Rice and if you too have non-mushroom loving family try this recipe. Also I added some beet root puree to give my onions a nice pinkish colour but avoided too much so that the rice color does not change a lot into red for people to notice it evidently. After all its not Beetroot rice like this one here.
Adding some peas gave a nice bite and combination of Matar and Mushroom go well together in this Masala Mushroom Rice. This goes well with some dal tadka or even simple raita and you would love it more just like that as well.
Here are some more interesting Mushroom recipes which you can try if you happen to bring some mushroom home 🙂
Masala Mushroom Rice
Ingredients
- 2 cup Cooked Rice
- 2 cups Sliced Mushroom
- 1 Onion Sliced
- 1 Chopped Tomato
- 2 tbsp Grated Beetroot
- 1 Green Chilli
- 1 Cardamom
- 1 Bay Leaf
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1/4 cup Frozen Peas
- 1 tsp Kitchen King Masala
- 1 tsp Cumin Powder
- 1 tsp Biryani Masala
- 6 Mint Leaves
- 1 tsp Salt
- 1/4 tsp Chilli Powder
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Lemon
Instructions
Heat oil in a wok and add cumin seeds, bay leaf and cardamon.
Now add onion slices and saute for a min before adding ginger and garlic paste till the raw smell is done.
Next add beetroot puree and tomatoes and cook till they are soft.
Now add salt, cumin powder, kitchen king masala and cook for a while.
After this add mushrooms and frozen peas and let them cook for sometime.
Later add freshly boiled rice and drizzle biryani masala and some ghee with all the mint leaves.
Mix it and let it stay covered as it cook on minimal flame for a min and then without flame for 5 mins.
Add some lemon juice and serve hot with some dal or raita.