Urmila Aunty’s Spicy Mushroom rice

Here is another winning recipe from Urmila Aunty’s kitchen. This mushroom rice has a nice tangy taste that goes really well with the earthy flavors of the mushrooms.



Serves 4

4 cups basmati rice, cooked

2-inch stick of cinnamon (dalchini)

7 cloves

1 bay leaf

½ star anise, broken into bits

2 tbsp. garlic and ginger paste

1 medium onion, sliced

1 ripe plum tomato, sliced

2-3 green chilies, sliced

2 cups mushroom, sliced (white mushrooms work just fine)

¼ tsp. turmeric

Cayenne pepper to taste.


  • Heat 4 tbs. oil.
  • When oil is hot, add the cinnamon, cloves, bay leaf and star anise.
  • Stir for 30 seconds.
  • Add 2 tbs. of garlic and ginger paste.
  • Cook well for 2 minutes.
  • Add chopped onions and sliced green chilies.

  • Stir for 5 minutes until the onions are translucent.
  • Add the sliced tomato.
  • Cook for 5 minutes.
  • Add 2 cups of sliced mushrooms.
  • Add ¼ tsp. turmeric and salt and cayenne pepper to taste.

  • Stir well and add 1/8 cup and water and cook for 5 minutes.
  • To this cooked mushroom mixture add 4 cups of cooked white rice.

  • Mix well, cover and let it cook for 5 minutes.
  • Remove from heat and serve immediately.

7 thoughts on “Urmila Aunty’s Spicy Mushroom rice

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