Quick Mushroom Fried Rice

It is not often that you would find recipes with mushroom in the RedChillies household. The reason being that the Chief Chef of the house (a.k.a me) is not a big fan of them. If I had my way then the mushrooms would not have seen the light of the day in our kitchen. J But it is not meant to be as the kiddo loves mushrooms and with all the motherly instincts/love intact I have no option but to cook with them and also get accustomed to the taste.

I have prepared a mushroom curry before and this time decided to try it in a rice dish as quick fried rice. This is such an easy recipe to prepare and gets done in no time. I got the idea for this rice when my colleague had brought mushroom pulao for lunch. She had blended cumin seeds, garlic and pepper for the base and that gave a unique flavor the dish. But I decided to take the easy route and just use garam masala and give the mushrooms some punch.

Mushrooms blend very well with spices like cinnamon and cloves. The flavor a of Garam masala stands out and makes this dish very fragrant. If you do not like mushrooms then you could substitute with other vegetables of choice like brinjal, capsicum, tindora etc.

Serves: 3-4

Ingredients

  • 1 cup rice (uncooked) [basmati is preferred]
  • 8-10 button mushrooms
  • 3-4 green chillies slit
  • 1 big onion
  • ½ tsp crushed black pepper corns (optional)
  • 1 tsp garam masala
  • 4-5 cloves
  • 1″ cinnamon stick
  • 2 tsp cumin seeds/jeera
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 Tbsp Oil
  • Salt

Method:

  • Clean the mushrooms with damp cloth and chop them. Chop the onion lengthwise. Keep aside.
  • Cook the rice separately either on stove top or pressure cooker using enough water. Make sure it cooks well and grains are separate and not mushy.
  • Take a big plate and spread out the rice, add little oil, salt and mix.
  •  Take a big skillet, add oil on medium heat. Add cumin seeds, cloves, cinnamon and mix. Add the ginger paste, garlic paste and fry again.
  •  Add the chopped onions and stir until it slightly cooks. Now add the chopped mushrooms, green chillies and continue to stir.
  • After it is cooked, add the garam masala, crushed pepper powder and mix until it is neatly coated.
  •  Add the rice and mix thoroughly. Cover the lid and let it cook for a while. 
  •  Serve hot. Tastes delicious as is or with side of raita.  

Bombay Tomato Pulao — Tawa Pulao

Who knew that you could add Pav Bhaji masala and ketchup to rice and make this one of a kind rice dish? Errrr…. Pulao to be precise, not me of course! If you already knew that please be so kind as to not to roll your eyes. Because there are some one track people like me who think that if the instruction on the package says to use it in Bhaji then you use it only in the Bhaji and nothing else. OK, all that changed when a friend of mine sent me this recipe link and asked me to try it. I tried it, loved it and I have made it many times since. 

Adding ketchup and paneer to this rice dish makes it a kid friendly dish. This is a one pot dish and especially helpful when I need to make something quick and filling.  This is also a great way to use left over rice. At times I add chopped potatoes, carrot, beans to this and make it more nutritious. Pair in some raita and pappad and this is a wholesome meal in itself. 

This pulao is a cool idea for taking to pot lucks, get together etc. 

Update: Based on the comments by fellow food bloggers, I understand that this is also called as Tava Pulao.

 bombay pulao paav bhaji masala rice

Recipe Source: Adapted from KahanaKhazana

Serves: 3-4

Ingredients

  • 1 cup rice (uncooked) [basmati is preferred]
  • 1 big onion 
  • 2 big tomatoes
  • ½ cup tomato ketchup ( if you like sweetness and tanginess then add more)
  • 1 big bell pepper/capsicum
  • 2 tsp pav bhaji masala ( I used Baadshah brand)
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ -3/4 cup paneer cubes ( I added very little as I ran out of stock)
  • ½ cup peas
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • Oil
  • Salt

Method:

  • Cook the rice separately either on stove top or pressure cooker using enough water. Make sure it cooks well without getting mushy.
  • Take a big plate and spread out the rice, add little oil and make sure there are no lumps.
  •  Take a big skillet, add oil on medium heat. Add cumin seeds, ginger paste, garlic paste and fry.
  •  Add the chopped onions and stir until it slightly cooks. Now add the chopped bell pepper and continue to stir. Add the chopped tomatoes, peas and stir in between.
  • After the tomatoes have cooked add the paneer cubes and tomato ketchup. Add the chilli powder, turmeric, paav bhaji masala.
  •  Add the rice, salt and mix thoroughly. Cover the lid and let it cook for a while. 
  • Garnish with chopped coriander leaves. Tastes delicious as is or with side of raita and some roasted pappad.  

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Winner of the Back to the Roots- Gourmet Mushroom Kit Giveaway

 Finally I would like to end this post by announcing the Back to the Roots- Gourmet Mushroom Kit Giveaway. I used random number generator, and picked a random number based on the number of comments. I am thrilled to announce that the winner is Divya Vikram. Congratulations! I will contact you soon via email. Thank you to all who participated in this giveaway.

Ghee Rice

If you are looking for a rice recipe that is easy to prepare, rich in taste, aromatic and crowd pleasing then Ghee Rice is right for you. Generous use of ghee (clarified butter) along with cashews, raisins makes this dish rich and festive. This pairs well with a spicy gravy based side dish.

Few weeks ago we had some friends for dinner and this was one of our menu items. The credit for preparing this rice dish goes to DH. He is a good cook, who has a knack for cooking without taking any short cuts. While I chicken out when the recipe calls for lavish amount of ghee/butter, cashews etc, he thrives on such recipes and does a good job.

Please do not substitute ghee with oil for this recipe and the flavor will be lost. This goes well along with spicy vegetable kurma.

Ingredients:

  • 2 cups Basmati Rice (raw)
  • 15-20 Cashew nuts
  • 2 tsp cumin seeds
  • 15-20 raisins
  • 4-5 pieces of Cinnamon ( 1 inch stick )
  • ½ cup onion (peeled and cut lengthwise) [optional]
  • 5-10 cloves
  • 2-3 Bay leaves
  • 2-3 cardamom pods (crushed and skin removed)
  • 3 Tbsp Ghee (clarified butter)
  • Salt per taste
  • 1 tsp oil

Method:

  • Wash the rice thoroughly and soak this in enough water for about 1 hour.
  • Drain the water and then cook the rice in about 3 ½ cups of water along with 2-3 cloves, 1 tsp cumin seeds, little salt and oil. (Note: The grains should be separate and not overcooked).
  • After the rice is cooked, spread it on a big plate and allow it to cool. Use a wooden spoon to spread it around that way the rice won’t break.
  • Heat a big pan and then add the Ghee, add the cumin seeds, bay leaves, cloves, cinnamon stick, crushed cardamom pods.
  • Add the chopped onion and cook until it is transparent. Add little more ghee iif required.
  • Then add the cashews and cook until they are light brown. Add the raisins and cook until they plump up.
  • Add the cooked rice and toss it around. Do not over mix or stir a lot as the rice will break. Cover with lid on low fame until everything incorporates. Serve with spicy vegetable kurma.