Easy Mushroom Rice

This easy beginners mushroom rice is a quick recipe that can be put together in under 30 minutes. The ingredients are very simple and makes for a delicious lunch box or a quick dinner.

There are days when you just don’t have any interest to cook or keep your time in the kitchen to a minimum. This can happen to everyone and this recipe came into being during one of those times. The ingredients are really really simple and this one pot dish comes together in under 30 minutes. This recipe is perfect for beginners too. காளான் சாதம் ,

Here is the video of the recipe காளான் புலாவ், காளான் சாதம் செய்வது எப்படி

Soak 1.5 cups of basmati rice in water before starting to cook. Let it soak for at-least 20-30 minutes. Soaking the rice is an important step. The rice wont become mushy when cooked later.

Heat ghee in a pan and add in the cinnamon, cloves and cardamom. Note: Instead of ghee, you can substitute oil of your choice. Also for a rich pulav, add an extra tablespoon of fat.

Add in the sliced onions and saute for a couple of minutes till the onions are soft. Add in the chopped tomatoes, slit green chillies and salt. Add more green chillies if you want a spicy rice. Adjust accordingly to suit the taste of your family.

Grind the garlic, ginger and green chillies in a mixie along with 1/4 cup of water to a smooth paste.

Add it to the pan and saute for 5 minutes till the tomatoes and the paste are cooked.

Clean, Wash and Chop the button mushroom and add it to the pan. Note: After washing the mushrooms, use it immediately. Mushrooms are like a sponge. It will absorb the water while washing and it wont stay well if refrigerated. So once washed, cook them straight away.

Cook the mushroom for 5 minutes. The mushrooms will shrink in size when cooked. Add in 3 cups of water.

Let the water come to a boil. Once the water comes to a boil, add in the soaked and drained rice.

Cover the pan and cook for five minutes – (Medium flame). Open the cooker and add in the chopped coriander leaves. Cover the pan and cook again for five more minutes.

The rice will be about 75% cooked by this time. There will be some moisture left. Now is the time to switch off the flame.

Cover the pan and let the rice rest for 15 minutes. The rice will absorb all the excess moisture and will be perfectly cooked after the said time. After 15 minutes, open the pan and gently fluff up the rice.

Easy mushroom rice is ready. Serve the rice with Vegetable kurma , Egg masala or chicken kurma .

• 1.5 cups Basmati Rice
• 3 cups water
• 1 tablespoon ghee
• 1 inch piece cinnamon
• 2 cloves
• 2 cardamom
• 1 Onion, sliced
• 2 ripe tomatoes, chopped
• 2 +2 green chillies, slit
• 1.5 teaspoon salt
• 6 cloves garlic
• 1 inch piece ginger, peeled
• 300 grams button mushrooms
• 2 sprigs coriander leaves, chopped

1. Soak 1.5 cups of basmati rice in water before starting to cook. Let it soak for at-least 20-30 minutes.
2. Heat ghee in a pan and add in the cinnamon, cloves and cardamom.
3. Add in the sliced onions and saute for a couple of minutes till the onions are soft. Add in the chopped tomatoes, slit green chillies and salt.
4. Grind the garlic, ginger and green chillies in a mixie along with 1/4 cup of water to a smooth paste.
5. Add it to the pan and saute for 5 minutes till the tomatoes and the paste are cooked.
6. Clean, Wash and Chop the button mushroom and add it to the pan.
7. Cook the mushroom for 5 minutes. The mushrooms will shrink in size when cooked. Add in 3 cups of water. (We are cooking the rice in a pan. The water ratio is 1 cup rice:2 cups water)
8. Let the water come to a boil. Once the water comes to a boil, add in the soaked and drained rice.
9. Cover the pan and cook for five minutes – (Medium flame). Open the cooker and add in the chopped coriander leaves. Cover the pan and cook again for five more minutes.
10. The rice will be about 75% cooked by this time. There will be some moisture left. Now is the time to switch off the flame.
11. Cover the pan and let the rice rest for 15 minutes. The rice will absorb all the excess moisture and will be perfectly cooked after the said time. After 15 minutes, open the pan and gently fluff up the rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: South Indian

• 1.5 cups Basmati Rice
• 3 cups water
• 1 tablespoon ghee
• 1 inch piece cinnamon
• 2 cloves
• 2 cardamom
• 1 Onion, sliced
• 2 ripe tomatoes, chopped
• 2 +2 green chillies, slit
• 1.5 teaspoon salt
• 6 cloves garlic
• 1 inch piece ginger, peeled
• 300 grams button mushrooms
• 2 sprigs coriander leaves, chopped

1. Soak 1.5 cups of basmati rice in water before starting to cook. Let it soak for at-least 20-30 minutes.
2. Heat ghee in a pan and add in the cinnamon, cloves and cardamom.
3. Add in the sliced onions and saute for a couple of minutes till the onions are soft. Add in the chopped tomatoes, slit green chillies and salt.
4. Grind the garlic, ginger and green chillies in a mixie along with 1/4 cup of water to a smooth paste.
5. Add it to the pan and saute for 5 minutes till the tomatoes and the paste are cooked.
6. Clean, Wash and Chop the button mushroom and add it to the pan.
7. Cook the mushroom for 5 minutes. The mushrooms will shrink in size when cooked. Add in 3 cups of water. (We are cooking the rice in a pan. The water ratio is 1 cup rice:2 cups water)
8. Let the water come to a boil. Once the water comes to a boil, add in the soaked and drained rice.
9. Cover the pan and cook for five minutes – (Medium flame). Open the cooker and add in the chopped coriander leaves. Cover the pan and cook again for five more minutes.
10. The rice will be about 75% cooked by this time. There will be some moisture left. Now is the time to switch off the flame.
11. Cover the pan and let the rice rest for 15 minutes. The rice will absorb all the excess moisture and will be perfectly cooked after the said time. After 15 minutes, open the pan and gently fluff up the rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/easy-mushroom-rice/

Recipe for easy vegetable rice made with cabbage and herbs. Very easy lunch box recipe that can be put together in under 30 minutes. Recipe with step by step pictures and video.

Cabbage rice recipe is something I whipped up one day when I did not have any other veggie in the fridge and it turned out to be so good. I never knew until then that it was a thing. Looks like the whole world knew about Cabbage rice and I did not. This is currently my son’s favorite. The “favorite” thing keeps changing like seasons but currently I am happy and he is happy and Cabbage rice is something that we are doing almost every week. I sometimes add green chillies for the spice and sometimes just black pepper. I prefer the black pepper version as its very earthy. This is also perfect for the busy mornings for packing lunch box. This recipe can be made in under 30 minutes. If you are in a rush, making the rice the previous day and keeping it in the refrigerator comes very handy too!

Here is how to do Cabbage Rice – Video

Here is how to do Cabbage Rice

First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.

After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice.

Immediately, transfer the rice to a plate to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.

Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. I have used peanut oil today for making this cabbage fried rice.

Add in the green chillies and Italian seasoning. For a variation, instead of green chillies you can add black pepper and that will have a different flavour. If you do not have Italian seasoning, you may even skip adding it. But it gives a nice aroma to the rice. Here is where you can buy Italian seasoning.

Add in the onions and saute for two minutes. We don’t need the onions to become brown. Sauteing for a couple of minutes will do. Add in the capsicum.

Add in the chopped cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.

Add in the chopped spring onion and coriander leaves.

Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes. We are adding the salt at the end as we do not want the veggies to become mushy. Adding salt in the beginning will make the veggies give out the moisture and will lose its crunch. So add the salt after the veggies are cooked.

Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

Serve with gobi manchurian or orange chicken .

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoon peanut oil
• 5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 teaspoon italian seasoning
• 2 green chillies, minced
• 1 onion, finely chopped
• 1 green capsicum, finely chopped
• 3 cups chopped cabbage
• 1/2 cup spring onion, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon sugar

1. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice. Set aside on a plate to cool.
2. Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes.
3. Add in the green chillies and Italian seasoning.
4. Add in the onions and saute for two minutes. Add in the capsicum.
5. Add in the cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.
6. Add in the chopped spring onion and coriander leaves. Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes.
7. Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins