Spicy Tomato Mushroom Rice with Fresh Mint


From Lisa’s Kitchen!

The very first time I got introduced to Lisa’s blog was when I had participated in the Dec’s NCR, hosted by Holler. Lisa has the most amazing collection of recipes, very original, & with a variety of  wonderful combination of flavors from around the world. I love the way she uses the spices… her passion just shows.

I have a picked quite a few things from her blog ( keep marking them), but this time it is going to be this flavorful rice. I share her passion for mushrooms:-D… & when I saw this irresistible combination here, I immediately made it for our lunch. My favorite part of this recipe was the use of the fennel seeds. I have never used fennel seeds in rice & had to try it out.

I did make some changes.. but almost negligible…I used onions too along with the green onions, used cilantro in place of parsely as I did not have it at hand, &  cooked the rice the way I do…Sending this to Tried & Tasted, Hosted by Aparna of My Diverse Kitchen, the event started by Zlamushka’s Spicy Kitchen & the featured blog this time being Lisa’s Vegetarian Kitchen. The recipe below is as is from Lisa’s place except for the few changes I made…


Ingredients: (Serves 4 – 5 people)

  1. 1 cup of basmati rice
  2. 1.5  cups of water
  3. 1 – 2 green onions, chopped
  4. 1/2 Onion, sliced
  5. 2 – 3 jalapenos or chilies, finely chopped ( I used serrano)
  6. 1 garlic clove, finely chopped or crushed
  7. 1 inch piece of ginger, finely chopped
  8. 1/2 teaspoon of fennel seeds
  9. 1/2 teaspoon of ground cinnamon
  10. 3 green cardamom pods
  11. dash of cayenne and turmeric
  12. 1 tomato, finely chopped
  13. 5 large mushrooms, roughly chopped ( i used canned mushrooms, drained)
  14. juice from one lemon
  15. 1 teaspoon of sea salt
  16. 2 tablespoons oil/butter/ghee
  17. 1 tablespoon of fresh mint, finely chopped
  18. 1 tablespoon of fresh Cilantro/Coriander, finely chopped


Soak the rice  for a least an hour. Drain, reserving the cooking liquid. Let the rice air dry for 15 minutes.

Using a mortar and pestle, make a paste with the fresh chilies, ginger, garlic, fennel, cinnamon, cardamom, cayenne and turmeric.

Heat a few tablespoons of oil, or a mixture of butter and oil, in a medium-large pot. When it is hot, add the onion, & green onion and stir and fry for a few minutes. Next add the chili paste and stir-fry for about a minute.

Add the tomato and mushrooms to the pan and cook for another few minutes. Now add the rice and stir and fry for another few  minutes. I fried it till all the spices & tomatoes coats the rice & the the whole mix kind of starts to dry off.

Add the water, lemon juice and salt, bring to a boil. When the water disappears from the surface, ( u will still see the water in between the rice grains & there will be more water inside, Lower the heat to minimum & cover & cook for about 5 minutes. Switch off the heat after 5 minutes & keep it covered for another 10 minutes.

Let sit for a few minutes and then mix in the cilantro/coriander and mint.


Loved it! The fennel infused its wonderful flavor ever so subtly in the rice. It is quick & easy delicious recipe, whether it be for a lunch for 2 or for a party. I had mine with a bowl of plain yogurt & it was one satisfying meal. Looks like this is going to be pretty frequently done in my kitchen now. Thanks Lisa!

Related Posts:
Spicy Singapore Fried Rice
Spanish Rice
Zarda: Sweet Saffron Rice

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