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Mushroom Corn Rice

Zeenath Muhammad Amaanullah
20 minutes
Prep Time
8 minutes
Cook Time
5 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Fusion
  • Stir fry
  • Boiling
  • Sauteeing
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 5

  1. mushrooms 1 cup sliced
  2. rice about 400gm soaked
  3. corn kernels 1 cup
  4. garlic minced a tbsp
  5. Bay leaves cinnamon and cardamom 3 pieces each
  6. salt to taste
  7. lemon juice a tbsp
  8. chilli flakes a tbsp
  9. onions 2 finely sliced
  10. Curry leaves few or coriander a handful
  11. Oil or ghee 3 tbsp
  12. asafoetida a pinch
  13. Caraway seeds a tsp


  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 salt accordingly.
  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.

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Jiya Rohit Makhija
Jiya Rohit Makhija   Nov-26-2016


Shoba Bharathraj
Shoba Bharathraj   Nov-26-2016

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