How to make Pot Mushroom Rice -

Star anise flavoured rice topped with mushroom sauce and cooked in a pot.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Oyster Mushroom, Button Mushrooms (बटन मशरूम)

Cuisine : Chinese

Course : Rice

Pot Mushroom Rice

Pot 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 : 1.30-2 hour

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pot Mushroom Rice Recipe

  • Oyster Mushroom 3-4

  • Button Mushrooms 10-12

  • Rice,soaked 1 cup

  • Star anise 1

  • Cornflour/ corn starch 2 tablespoons

  • Spring onions with greens finely chopped 2

  • Oil 4 tablespoons

  • Ginger grated 1 inch piece

  • Garlic finely chopped 2-3 cloves

  • Soy sauce 2 tablespoons

  • MSG 1/4 tablespoon

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Vegetable stock 2 cups


Step 1

Boil the rice in three cups of water with star anise until just cooked. Drain well, transfer rice to clay pot and keep warm. Soak the oyster mushrooms in sufficient hot water for fifteen minutes, drain, roughly chop.

Step 2

Mix the cornflour in half a cup of water. Reserve some chopped spring onion greens for garnish. Preheat oven to 180°C. Heat the oil in a wok, add the ginger and garlic and stir-fry for one minute.

Step 3

Add the spring onions and continue to stir fry for a minute. Add the soy sauce, oyster mushrooms, MSG, white pepper powder, salt and vegetable stock.

Step 4

Bring to a boil, add mushrooms and the cornflour mixture. Cook for a minute or until the sauce thickens, stirring continuously.

Step 5

Pour the sauce over the rice, cover with a lid and keep in the preheated oven for twelve to fifteen minutes.

Step 6

Open the pot at the dining table, stir well, garnish with the reserved spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

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 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.