How to make Five Spice Mushroom Rice -
Button mushrooms, dried mushrooms and five spice powder give this rice a special flavour.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Five spice powder , Button mushrooms (बटन मशरूम)
Cuisine : Chinese
Course : Rice
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You can also find more Rice recipes like Guchchi Pulao Hyderabadi Dum Gosht Biryani-SK Khazana Ginger Imli Chutney Pulao Methiwale Chawal
Five Spice Mushroom Rice Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Five Spice Mushroom Rice Recipe
Five spice powder 1/2 teaspoon
Button mushrooms sliced 10-12
Dried black mushrooms soaked 8-10
Basmati rice soaked for 1 hour 1 1/2 cups
Oil 3 tablespoons
Vegetable stock 3-4 cups
Salt to taste
Spring onion greens 2
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
White pepper powder 1/2 teaspoon
Dark soy sauce 2 teaspoons
Sesame oil (til oil) 2 1/2 teaspoons
Method
Step 1
Heat 1 tbsp oil in a rice cooker. Add rice, vegetable stock and salt and mix. Cover and cook till ½ done. Heat 2 tbsps oil in a non stick wok. Slice spring onion bulbs and add and sauté for 1 minute. Chop spring onion greens. Add ginger and garlic to the pan and mix.
Step 2
Add button mushrooms, toss and sauté for 2 minutes. Roughly chop dried mushrooms. Add salt, pepper powder, soya sauce and chopped dried mushrooms and toss. Add five-spice powder and mix well. Add spring onion greens reserving some for garnishing. Mix well and sauté for 3-4 minutes.
Step 3
Take out some cooked rice in a bowl. Spread cooked mushrooms over the rice in the cooker and spread rice from bowl on top. Drizzle sesame oil, cover and cook till fully done. Garnish with reserved spring onion greens and serve hot.
Nutrition Info
Calories : 1355 Kcal
Carbohydrates : 22.2 gm
Protein : 17.6 gm
Fat : 60.7 gm
Other : Iron-12.58
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
