Fragrant Coconut Mushroom Rice with Homemade Spices
40 minutes
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About Fragrant Coconut Mushroom Rice with Homemade Spices
Imagine fragrant basmati rice infused with the earthy aroma of mushrooms and the rich sweetness of coconut milk. This Coconut Mushroom Rice is a flavor explosion, easily made with simple, freshly ground spices – no pre-made masalas required!Unlike traditional biryani or pulao, this recipe boasts an authentic taste thanks to homemade spices and creamy coconut milk. It's incredibly versatile too, perfect for a quick weeknight dinner or elevated for a special occasion. Customize the spice level to your liking and enjoy the delightful interplay of earthy mushrooms and creamy, sweet coconut.Easy to follow and bursting with flavor, this Coconut Mushroom Rice is a must-try. Serve it hot and savor every delicious bite!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice
For the Spice Paste
- 7-8 Onions small
- 5 clove Garlic
- 1 in Ginger
- 1 in Cinnamon Stick
- 2 Cloves
- 1 Tbsp Fennel Seeds
- 1 Tbsp Poppy Seeds
For the Mushroom Rice
- 200 gm Mushrooms or 1 packet, sliced
- 2 Tbsp Ghee or oil
- 1/2 Tbsp Mustard Seeds
- 1/2 Tbsp Cumin Seeds
- 1 Bay Leaf
- 5 Cashews
- 3 Cardamoms green
- 1 Large Onion diced
- 2 Tomatoes pureed
- 1-2 tsp Salt or to taste
- 1 tsp Turmeric Powder or to taste
- 1 tsp Chili Powder or to taste
- 1 cup Coconut Milk 200 ml
- 1 cup Water
Instructions
- Soak the rice in water for at least 30 minutes. This helps the rice cook evenly and results in fluffy grains. Clean and slice the mushrooms. Dice the large onion. Puree the tomatoes.1 cup Basmati Rice, 7-8 Onions
- Combine the small onions, garlic, ginger, cinnamon stick, cloves, fennel seeds, and poppy seeds in a dry grinder. Grind to a smooth paste. Avoid adding water for a more concentrated flavor.5 clove Garlic, 1 in Ginger, 1 in Cinnamon Stick, 2 Cloves, 1 Tbsp Fennel Seeds, 1 Tbsp Poppy Seeds
- Heat the ghee in a pressure cooker or pot over medium heat. Add the mustard seeds and cumin seeds. Once they splutter, add the bay leaf, cashews, and cardamom pods. Sauté for a minute until fragrant.1 Bay Leaf, 1 Large Onion, 1/2 Tbsp Cumin Seeds, 200 gm Mushrooms, 2 Tbsp Ghee, 1/2 Tbsp Mustard Seeds
- Add the diced large onion to the pot and sauté until golden brown. This caramelizes the onions, adding sweetness and depth of flavor. Add the ground spice paste and sauté for a few minutes until the raw smell disappears.7-8 Onions
- Stir in the tomato puree, salt, turmeric powder, and chili powder. Mix well and cook for a few minutes until the mixture thickens slightly.3 Cardamoms, 2 Tomatoes, 1-2 tsp Salt
- Add the sliced mushrooms and stir well. Cook until the mushrooms release their water and soften.
- Pour in the coconut milk and water. Drain the soaked rice and add it to the pot. Stir gently to combine.5 Cashews, 1 cup Basmati Rice
- Close the pressure cooker lid and cook for 2-3 whistles, or until the rice is cooked through. If using a regular pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the pressure releases naturally, fluff the rice with a fork. Serve hot and enjoy your Fragrant Coconut Mushroom Rice!
Recipe Notes
Good To Know
- The provided ratio of rice to water is 1:1 when also using 1 cup of coconut milk and tomato puree.
- If increasing the amount of rice, adjust the water proportionally.
Expert Tips
- For a richer flavor, toast the rice lightly in a pan before adding the liquids.
- Experiment with different types of rice for varied textures and flavors. Basmati or jasmine rice work well.
- Add a pinch of salt to the cooking liquid to enhance the overall taste.
Storage Instructions
- Store leftover rice in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
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Recipe Nutrition
Calories: 678kcalCarbohydrates: 92gProtein: 15gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 26mgSodium: 825mgPotassium: 1260mgFiber: 11gSugar: 17gVitamin A: 906IUVitamin C: 38mgCalcium: 216mgIron: 7mg
Malini Vivekananthan
Articles: 13
3 Comments
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This is wonderful! Can’t wait to taste it.
Looks so mouthwatering! Thanks for sharing.
This looks delightful! Thanks for the recipe.