Mushroom Potato Rice
I had some left over mushrooms after making mushroom-spinach rice and so we were on a variety rice making spree, decided to make this simple yet spicy and flavourful mushroom-potato pepper rice. Ideal to pack in your tiffin box. It tastes good even when it’s served cold, though ofcourse it would taste the best when served hot. Many a times I make mushroom and potato stir fry with loads of freshly ground pepper corns. It tastes quite nice of when served
with a simple dal tadka and steamed rice. Also, I prefer to keep a couple of boiled potatoes in my refrigerator, most of the times. This comes quite handy on many occasions.
So, if you have some left over basmati rice and boiled potatoes in your refrigerator, all you need is under ten minutes to dish out this recipe. This tastes good with any raita of your choice. Such one pot meals are always a saviour in our busy schedule. For more such related recipes, you can click here. Finely chopped ginger pieces add a perfect zing and freshness to this recipe.
Ingredients:
- Mushroom 10-12
- Boiled potato 1 big
- Onion 1
- Capsicum 1
- Cooked Basmati rice 2 cups
- Salt to taste
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- Cumin seeds 1/2 tsp
- Pepper corns 20-25
- Ginger 1/2 inch piece
- Green chilies 1-2
- Refined oil 1 tbsp
- Ghee 1 tbsp (optional)
- Curry leaves handful
Method:
- Wash the mushroom and cut into quarters. Blanch the mushroom in boiling water for 3-4 minutes. Drain and keep aside.
- Peel and chop the potatoes into small cubes and slice the onion finely. Cut the capsicum into small pieces.
- Heat a teaspoon of oil in a non-stick pan and fry the boiled potatoes till it’s golden and crispy.
- Chop the ginger and slit the green chilies.
- Heat oil in an iron kadai and add the cumin seeds.
- When they crackle, add curry leaves, onion, green chilies and ginger.
- Add the blanched mushroom, roasted potatoes, capsicum, salt, turmeric powder and coriander powder.
- Mix everything and cook for two minutes.
- Add the cooked rice and toss gently. Sprinkle one to two tablespoons of water and mix. Cook for 3-4 minutes.
- Add freshly ground pepper powder and garnish with finely chopped coriander leaves. Drizzle some ghee on top if desired.
- Serve hot with a cold raita of your choice.
