Spicy Mushroom Rice
Transform your dinner table with this bold and flavorful Spicy Mushroom Rice recipe! Perfectly cooked basmati rice is infused with aromatic spices like cumin, turmeric, and garam masala, while tender button mushrooms and a hint of green chili add depth and heat to every bite. Richly spiced and effortlessly hearty, this one-pan dish comes together in just 45 minutes, making it ideal for weeknight meals or casual gatherings. Finished with a sprinkle of fresh cilantro, this vegan-friendly recipe is a deliciously fragrant option for spice lovers. Serve it as a standalone dish or pair it with cooling yogurt or a crisp salad for a perfectly balanced meal. If you're looking for a comforting, spice-packed rice dish, this recipe will exceed your expectations!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 cups button mushrooms
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 green chili, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 0.75 teaspoons red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat the cooking oil in a large pan or pot over medium heat.
Add the chopped onions and sauté until they are golden and translucent, about 5 minutes.
Stir in the minced garlic and green chilies, and cook for 1-2 minutes until fragrant.
Add the chopped mushrooms to the pan and cook for 5-7 minutes until they release their moisture and start to brown.
Stir in the chopped tomato, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook for 3-4 minutes until the spices are well combined and the tomato has softened into the mixture.
Add the drained basmati rice to the pan and gently stir to coat the rice in the spice mixture.
Pour in 3 cups of water, stir once, and bring the mixture to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is tender and the water is fully absorbed.
Once cooked, remove the pan from heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork, sprinkle with garam masala and fresh chopped cilantro, and serve hot.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
