Spicy Mushroom Rice

Ingredients

• 150 g Basmati rice (rinse then soak 1 h)
• 125 g Button mushrooms (diced)
• 1 Medium onion (sliced)
• 2 Garlic cloves (minced)
• 5 g Fresh ginger (small piece, grated)
• 1 c. à café Cumin seeds
• 1 pinch Garam masala
• 0.5 c. à café Curry powder
• 0.5 c. à café Ground cumin
• 0.5 c. à café Tomato paste
• 2 c. à soupe Vegetable oil (sunflower or canola)
• 0.5 c. à café Salt (or to taste)
• 5 cl Hot water (for cooking the rice)
• 10 g Fresh cilantro leaves (chopped)

Instructions

1. Rinse the rice

   Place the basmati rice in a colander, rinse under cold water until the water runs clear.

   Time: PT5M

2. Soak the rice

   Place the rinsed rice in a bowl, cover with 30 cl cold water and let soak for 1 hour.

   Time: PT1H

3. Prepare the vegetables and aromatics

   Slice the onion, dice the mushrooms, mince the garlic and grate the ginger.

   Time: PT10M

4. Heat the oil and cumin

   Pour 2 tbsp oil into the pan, heat over medium heat and add the cumin seeds. Let sizzle for 30 seconds.

   Time: PT1M

   Temperature: Medium

5. Sauté the onion

   Add the sliced onion, stir and cook until translucent (about 3 minutes).

   Time: PT3M

   Temperature: Medium

6. Cook the mushrooms

   Add the diced mushrooms, stir and cook 2‑3 minutes until they release their water.

   Time: PT3M

   Temperature: Medium

7. Add garlic, ginger and spices

   Add the minced garlic, grated ginger, curry, garam masala, ground cumin and tomato paste. Stir for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

8. Add hot water

   Pour 5 cl hot water, bring to a gentle boil and cook for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

9. Add the drained rice and salt

   Drain the soaked rice, add it to the pan with the salt, stir to coat the grains well.

   Time: PT2M

   Temperature: Medium

10. Cook on low heat until evaporation

    Reduce heat to low and cook 7 minutes, stirring occasionally, until almost all water has evaporated.

    Time: PT7M

    Temperature: Low

11. Final covered cooking

    Cover the pan, let cook 10 minutes on low heat without lifting the lid.

    Time: PT10M

    Temperature: Low

12. Rest and finish

    Turn off the heat, add the chopped fresh cilantro, cover again and let rest 10 minutes.

    Time: PT10M

13. Serving

    Fluff the rice with a fork and serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

60 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Basmati rice: Long grain rice
• Instead of Button mushrooms: Shiitake, porcini
• Instead of Medium onion: Shallot
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Fresh ginger: Ground ginger (1/4 tsp)
• Instead of Cumin seeds: Ground cumin (1 tsp)
• Instead of Garam masala: Curry powder
• Instead of Curry powder: Homemade spice blend
• Instead of Ground cumin: Toasted cumin seeds
• Instead of Tomato paste: Tomato purée (1 tsp)
• Instead of Vegetable oil (sunflower or canola): Light olive oil
• Instead of Salt: Sea salt
• Instead of Fresh cilantro leaves: Flat-leaf parsley

Equipment Needed

• Heavy‑bottomed skillet (30 cm)
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Soaking bowl
• Fine mesh strainer
• Measuring cup
• Skillet lid

Critical Steps — Do Not Skip

• Soak the rice for 1 hour.
• Ensure almost all water evaporates before covering the pan.
• Let the covered rice rest for 10 minutes off the heat.

Chef Tips from the Video

• Use high‑quality basmati rice for fluffier grains.
• Lightly toast the cumin seeds before adding to intensify aroma.
• Use very hot (or boiling) water when adding liquid to avoid interrupting cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the rice the night before.
• Chop the vegetables and store in an airtight container in the fridge.
• The dish reheats well in the microwave or in a pan with a splash of water.