Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes


  • 300 grams Mushrooms (sliced)
  • 2 tbsp Garlic (chopped)
  • 3 tbsp Butter (or oil – if trying vegan)
  • 1 tbsp Stock Powder or 1 cube (See Note 1)
  • 1 cup Rice
  • 2 cups Water
  • 2/3 cup Spring Onions
  • Salt
  • Pepper


In a pan, add butter and garlic and sauté for a a few seconds on medium heat until garlic turn light brown and fragrant. 

  1. Add the sliced mushrooms and cook on medium flame for 4 to 5 minutes just until they start turning brown in colour.
  2. Add rice and water, stock cube, salt and pepper and mix well.
  3. Cover and let cook for 10-12 minutes on medium heat. Turn off the flame and let it stay covered for additional 2-3 minutes. 
  4. Take off the lid and add chopped spring onions. Mix well and serve hot.


Note 1: If you have access to vegetable stock, then skip the stock cube and add stock instead of water.

For my lovely Indian readers: this is the stock cube that I use in my recipes.