Mushroom Corn Rice | How to make Mushroom Corn Rice

By Zeenath Amaanullah  |  26th Nov 2016  |  
5.0 from 2 reviews Rate It!
  • Mushroom Corn Rice , How to make Mushroom Corn Rice
Mushroom Corn Rice by Zeenath Amaanullah
  • Prep Time

    20

    mins
  • Cook Time

    8

    mins
  • Serves

    5

    People

31

2





About Mushroom Corn Rice Recipe

An enticing way to cook mushrooms and corns together giving them a uniqueness in terms of looks and taste as well. Try this out to treat your taste buds to something simple yet extraordinary.

Mushroom Corn Rice is a delicious dish which is enjoyed by the people of every age group. The recipe by Zeenath Amaanullah teaches how to make Mushroom Corn Rice step by step in detail. This makes it easy to cook Mushroom Corn Rice in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Mushroom Corn Rice at home. This amazing and mouthwatering Mushroom Corn Rice takes 20 minutes for the preparation and 8 minutes for cooking. The aroma of this Mushroom Corn Rice is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mushroom Corn Rice is a good option for you. The flavour of Mushroom Corn Rice is palatable and you will enjoy each and every bite of this. Try this Mushroom Corn Rice and impress your family and friends.

Mushroom Corn Rice

Ingredients to make Mushroom Corn Rice

  • mushrooms 1 cup sliced
  • rice about 400gm soaked
  • corn kernels 1 cup
  • garlic minced a tbsp
  • bay leaves cinnamon and cardamom 3 pieces each
  • salt to taste
  • lemon juice a tbsp
  • chilli flakes a tbsp
  • onions 2 finely sliced
  • curry leaves few or coriander a handful
  • Oil or ghee 3 tbsp
  • asafoetida a pinch
  • caraway seeds a tsp

How to make Mushroom Corn Rice

  1. Make plain rice and keep aside.
  2. Heat the ghee or oil, saute the onions and the garlic.
  3. After the onions change colour to light pink, add the whole masalas and all the other ingredients as well.
  4. No need to saute much. Cover and cook until tender. The veggies should retain the crunch.
  5. Adjust the salt
  6. After 10 mins, transfer the contents to the cooked rice and give it a good mix.
  7. Garnish with coriander and serve hot with any pickle.
  8. If adding curry leaves too, add them in the beginning itself along with the onions.

My Tip:

You may add any other veggies like spring onions or capsicum. Can also add a pinch of nutmeg. Can use leftover rice also.

Reviews for Mushroom Corn Rice (2)

Jiya Rohit Makhijaa year ago

Yummy
Reply

Shoba Bharathraja year ago

Reply

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