Mushroom Pulao

Mushrooms and rice go really well together. You can add various other vegetables like green beans, carrots, cauliflower, etc. to make a different version of your own. I usually don’t like to keep a fixed recipe. Most of the times I add ingredients according to my taste buds at that point of time. That way one can come up with fresh recipes every single time. Hope you all like this one. 🙂


This is what you will need:-


½ cup Basmati Rice

1 cup diced button mushrooms

1 medium-sized red onion cut in julienne

2-3 garlic cloves

1 green chilli

1 tsp finely chopped ginger

¼ cup diced capsicum

2-3 sprigs of fresh coriander

3-4 black peppercorns

Shahi biryani masala (Everest)

1 pinch asafetida

1 tsp cumin seeds

1 tbsp clarified butter

1 tsp fresh lemon juice

Salt to taste


  • Heat clarified butter in a vessel. Add cumin seeds and asafetida. Saute on a medium-high flame.
  • Add ginger, garlic and green chilli. Saute for 2 minutes.


  • Next, add onions and sauté until they turn translucent.


  • Add button mushrooms


  • Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.


  • Cover the vessel with a lid and let it cook on a medium low flame for 5-7 minutes. Check at regular intervals. Add more water if required. Give it a taste to see if rice is properly cooked.


  • Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.


Happy Cooking! 🙂


Mexican Tomato Colored Rice

As I had mentioned in my earlier post, I would be sharing a recipe from the Authentic Mexican Recipe Book I had won. So, here I am. 🙂 It took a while for me to pick one, out of so many delicious recipes. I realized I didn’t have any rice based dishes on my blog. I turned to the rice section of the book and picked out this lovely tomato rice recipe.

The rice is bursting with different flavors. You will get to taste the tanginess from the tomatoes with a hint of chili. In addition to that onion, ginger and garlic form the basis of the dish. You can add your choice of vegetables. I did not follow the exact recipe form the book. Although, I have attached the original recipe from the book towards the end.


This is what you will need:

Ingredients (Serves 4-5)

1 ½ cup uncooked rice (I used basmati here)

1 medium-sized onion cut in julienne

1 tbsp finely chopped garlic

1 finely chopped green chili

1 tsp finely chopped ginger

2 medium-sized tomatoes

½ cup cottage cheese cut in small cubes

½ cup green peas

A few sprigs of coriander

1 tbsp oil

Salt to taste



Step I – Wash rice thoroughly and soak for 10-15 minutes

Step II – Meanwhile, prepare your ingredients. Make a cross on the base of the tomatoes (It helps in easy peeling). Blanch in boiling water for 5 minutes. Do not throw the water. We will be using it to cook the rice. You will notice how easy it is to peel. Form into a puree with the help of a mixer grinder.


Step III- Preparation of rice. Heat oil in a non-stick pan. Add garlic, green chili and ginger. Sauté until they release its aroma. Add onions and sauté for a few seconds. Add in your soaked rice after draining the water. Give it a quick mix and cover the lid for 15-20 minutes on a low flame, stirring occasionally.




  • Add in the tomato puree, give it a mix and let it stay for a minute. Next, 3 cups water and 1 tsp salt to the rice. Mix and cover the lid for 7-8 minutes.



Add in your desired vegetables. I chose to add green peas and cottage cheese. You can add carrot, corn, green beans, etc. Mix well. Give it a taste. Add more salt or water if required and see if they’re cooked to your liking and serve.


They taste delicious on their own. You can have it with curd, ketchup or any side dish you like.

Note: This is the recipe from the book


Enjoy 🙂