This ‘Mushroom & Spinach Rice‘ is one of my favourite one-pot meal. Super simple, one-pot recipe which can come together under 45 minutes. Also, you don’t need too many spices or seasoning mixtures to make it flavourful. I simply used coriander powder and garam masala along with few whole spices which adds flavours and lovely aroma. Mushroom and spinach compliments each other so perfectly and makes this dish genuinely tasty. Serve this rice with some raita or papad; it makes a wonderful combo.

I love rice dishes while this one is enjoyed most as it has my favourite veggies too. Mushroom and spinach – both doesn’t require too much cooking time and can be easily combined with rice. Add lots of it as they shrink once cooked; also for impeccable taste of mushroom and spinach. I don’t like to complicate this recipe with too many spice powders as they could overpower the delicate taste of mushrooms and spinach. Although, use of whole spices like cardamom, bay leaf and star anise is optional they add wonderful aroma to rice. Overall a simple and delicious recipe for busy day to make your meal more interesting.

Ingredients:

1 cup basmati rice

3 cups (tightly packed) baby spinach

2 cups mushrooms

1 big onion

1-2 bay leaves

1 star anise

3-4 green cardamom

1 black cardamom

1 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala

1 tbsp vegetable oil

1 tbsp ginger-garlic paste

Salt as per taste

Water for cooking

How to make :

Gather all your ingredients and soak the rice in water.

Meanwhile, chop spinach and mushrooms separately. I have used baby spinach and cup mushrooms for the recipe.

Also, slice the onion lengthwise.

Take a pan over high heat and add oil into it.

Once oil is hot, add cumin seeds and let it crackle for few seconds.

Turn heat to low and add whole spices – bay leaves, cardamoms, star anise.

Gently mix everything together and add sliced onions along with ginger-garlic paste.

Combine everything and allow to cook over medium-low heat.

Once onions starts softening, add chopped spinach into the pan.

Combine well, spinach will start wilting. Cover with lid and allow it cook for 2-3 minutes over medium-low heat.

Next, add salt and seasonings into the pan. Also, add sliced mushrooms and gently mix everything together.

No need to add any water so far; mushroom and spinach has its own moisture.

In few minutes, veggies will softened and raw smell of spices goes off.

It’s time to add soaked rice; drain off excess water and add rice into the pan.

Carefully mix everything and add 1 cup of water into the pan.

Cover with lid and cook over high-medium heat for 5 minutes.

After 5 minutes, remove the lid and check the rice. It should be almost 60-70% cooked (refer 3rd image below).

Add another 1 cup of water and again cover with lid. Now, cook for 10 minutes over low heat.

Remove the lid and turn off the heat. At this point; water should be completely evaporated and rice almost cooked. If not then allow water to evaporate by turning on medium-low heat.

Once rice is almost cooked (like 97-98%), do not mix it at all. Keep the pan aside and let it rest for about 5 minutes. During this time, all excess steam cools down, rice gets cooked perfectly in its own steam.

Once rice holds its shape; you can gently mix it. Finally test the taste and if required add more salt.

And our mushroom and spinach rice is ready to serve. Pair it with some raita, chutney or papad.

I hope you enjoyed this recipe and would love to try it sometime. You might want to check out my other family recipes here. 

If you have any feedback, questions, suggestions for me then I am all ears. As always thanks for stopping by and reading this post.

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Recipe