How to make Pot Mushroom Rice -
Mushroom flavored rice served in claypot.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Button mushrooms (बटन मशरूम), Rice (चावल)
Cuisine : Chinese
Course : Rice
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For more recipes related to Pot Mushroom Rice checkout Mushroom Dum Biryani, Kumbh Pulao, Mushroom Quinoa Rissotto, Chilli Mushroom Fried Rice . You can also find more Rice recipes like Ande ka Pulao Prawn Pulao Rise Lucknowi Chicken Biryani
Pot Mushroom Rice Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pot Mushroom Rice Recipe
Button mushrooms 3-4
Rice sliced 10-12
Rice soaked 1 cup
Star anise 1
Cornflour/ corn starch 2 tablespoons
Oil 4 tablespoons
Spring onions chopped 2
Garlic chopped 2-3 cloves
Ginger grated 1 inch pie
Soy sauce 2 tablespoons
Vegetable stock 2 cups
Salt to taste
White pepper powder 1/2 teaspoon
MSG 1/4 teaspoon
Spring onions with greens chopped 2
Method
Step 1
Boil the rice in three cups of water with the star anise until just cooked. Drain well, transfer to a clay pot and keep warm.
Step 2
Soak the oyster mushrooms in hot water for fifteen minutes, drain and chop roughly. Mix the cornflour and half a cup of water. Set aside.
Step 3
Preheat the oven to 200ºC/400ºF. Heat the oil in a wok; add the spring onions, garlic and ginger and stir-fry for half a minute. Add the oyster mushrooms, soy sauce, button mushrooms, vegetable stock, salt white pepper powder, MSG and mix well and bring the mixture to a boil.
Step 4
Add the cornflour mixture to the mushrooms. Cook for a minute or until the sauce thickens, stirring continuously. Pour the sauce over the rice, add the spring onions, cover with a lid and cook in the preheated oven for twelve to fifteen minutes.
Step 5
Uncover the pot, stir the contents well, garnish with the spring onion greens and serve hot.
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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.
