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.

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Thai Mushroom and Babycorn Rice

Main Ingredients Basmati rice, Button mushrooms
Cuisine Thai
Course Rice
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Thai Mushroom and Babycorn Rice

  • 3 cups Basmati rice cooked
  • 12-16 Button mushrooms quartered
  • 10-12 Babycorns sliced
  • 1 teaspoon Oil
  • 1 inch Ginger chopped
  • for garnishing Fresh red chillies finely chopped, 2-3 +
  • 7-8 Garlic cloves chopped
  • 2 small Onions chopped
  • to taste Salt
  • for garnishing Basil leaves 5-6 +
  • 4-5 Black peppercorns
  • 1 Star anise
  • ¼ cup Coconut milk


  1. Heat oil in a non-stick pan. Add ginger, half the red chillies and sauté for ½ minute.
  2. Add garlic, mix and sauté. Add onions, mix and sauté on high heat till onions turn golden.
  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.
  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.
  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.
  6. Serve hot garnished with basil leaves and red chillies.