How to make Thai Mushroom and Babycorn Rice -
The combination of coconut milk, ginger, garlic, basil leaves and star anise is with rice is absolutely scrumptious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Button mushrooms (बटन मशरूम)
Cuisine : Thai
Course : Rice
For more recipes related to Thai Mushroom and Babycorn Rice checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Set Curd Rice Rice In Lotus Leaf Beer Rice Makai Ki Khichdi
Thai Mushroom and Babycorn Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Mushroom and Babycorn Rice Recipe
Basmati rice cooked 3 cups
Button mushrooms quartered 12-16
Babycorns sliced 10-12
Oil 1 teaspoon
Ginger chopped 1 inch
Fresh red chillies finely chopped, 2-3 + for garnishing
Garlic cloves chopped 7-8
Onions chopped 2 small
Salt to taste
Basil leaves 5-6 + for garnishing
Black peppercorns 4-5
Star anise 1
Coconut milk ¼ cup
Method
Step 1
Heat oil in a non-stick pan. Add ginger, half the red chillies and sauté for ½ minute.
Step 2
Add garlic, mix and sauté. Add onions, mix and sauté on high heat till onions turn golden.
Step 3
Add babycorns, mix and toss for 1minute. Add mushrooms, mix and sauté on high heat for 2minutes. Add salt, mix well and sauté on high heat for 2 minutes.
Step 4
Roughly chop basil leaves and add to the pan. Mix well. Add peppercorns, star anise and mix well. Add the remaining red chillies and mix well.
Step 5
Add coconut milk, mix well and cook for a minute. Add rice and toss to mix. Adjust salt and let it get heated through.
Step 6
Serve hot garnished with basil leaves and red chillies.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
