Thai Mushroom and Babycorn Rice The combination of coconut milk, ginger, garlic, basil leaves and star anise is with rice is absolutely scrumptious. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Nov 2016 in Recipes Course New Update Main Ingredients Basmati rice, Button mushrooms Cuisine Thai Course Rice Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Thai Mushroom and Babycorn Rice 3 cups Basmati rice cooked 12-16 Button mushrooms quartered 10-12 Babycorns sliced 1 teaspoon Oil 1 inch Ginger chopped for garnishing Fresh red chillies finely chopped, 2-3 + 7-8 Garlic cloves chopped 2 small Onions chopped to taste Salt for garnishing Basil leaves 5-6 + 4-5 Black peppercorns 1 Star anise ¼ cup Coconut milk Method Heat oil in a non-stick pan. Add ginger, half the red chillies and sauté for ½ minute. Add garlic, mix and sauté. Add onions, mix and sauté on high heat till onions turn golden. Add babycorns, mix and toss for 1minute. Add mushrooms, mix and sauté on high heat for 2minutes. Add salt, mix well and sauté on high heat for 2 minutes. Roughly chop basil leaves and add to the pan. Mix well. Add peppercorns, star anise and mix well. Add the remaining red chillies and mix well. Add coconut milk, mix well and cook for a minute. Add rice and toss to mix. Adjust salt and let it get heated through. Serve hot garnished with basil leaves and red chillies. #Babycorns #Basil leaves #Basmati rice #Black peppercorns #Button mushrooms #Coconut milk #Fresh red chillies #Garlic cloves #Ginger #Oil #Onions #Salt #Star anise Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article