Mushroom Capsicum Rice

Mushroom capsicum rice

Ingredients (Serves 2 – 3)

1. Basmati rice – 1 cup, washed and drained well

2. Butter / olive oil – 1 tbsp

3. Garlic – 2 – 3 cloves, minced

    Onion – 1/4 cup, finely chopped

4. Water / vegetable stock / chicken stock – 1 3/4 cup

5. Salt – To taste

6. Butter / olive oil – 2 tsp

7. Button mushroom – 6 large, thinly sliced

8. Capsicum – 1/2 medium, thinly sliced

9. Salt and pepper – To taste


1. Heat 1 tbsp butter/olive oil in a pressure cooker / any pan at medium heat. Add garlic and onion. Stir for a few minutes until onion is transparent. Add drained rice and stir for 1 – 2 minutes. Add water / vegetable stock. Bring to a boil. Add salt, to taste. Cover with the lid. When steam starts coming out profusely, put the pressure cooker weight and bring down the heat to low. Cook for 3 – 4 minutes. Switch off. Open the cooker after 10 mts or when the pressure is released. Fluff ice with a fork and set aside.

2. Meanwhile, heat 2 tsp butter in a pan. Saute sliced mushroom for about 2 minutes. Add sliced capsicum and cook for about  – 3 minutes until crunchy and cooked (do not over-cook). Add salt and pepper, to taste. Switch off and add this to the cooked rice. Mix well.  Serve hot with any spicy curry.

Mushroom capsicum rice

Recipe Courtesy – Vanitha magazine

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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