Mushroom Rice

I think mushroom rice complements a good curry perfectly. It’s mild and soft with a subtle flavour of mushroom – perfect for absorbing the rich flavour of your curry, but also great for masking the heat.


  • 250g Basmati Rice
  • Vegetable Oil
  • 6 Cardamom Pods
  • 2 Cinnamon Sticks
  • 10 Cloves
  • 2 Bay Leaves
  • 1 Onion, finely chopped
  • 200g Button Mushrooms, chopped
  • 2 Garlic Cloves, crushed
  • Salt and Pepper
  • 500ml Water


  1. Rinse the rice in cold water until the water runs clear.
  2. Heat a splash of oil in a large saucepan and add the cardamom pods, cinnamon sticks, cloves and bay leaves and stir for one minute.
  3. Add the chopped onion and cook for 5 minutes to soften. Add the mushrooms and garlic and fry for a further 10 minutes.
  4. Add the rice and stir until evenly coated in the oil. Pour in the water and bring to the boil. Cook on a low heat for 10-12 minutes until the rice is soft. Taste, season and remember to remove the cinnamon stick, cardamom pods and cloves before serving.

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