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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a wok or kadhai over medium heat. Add butter and oil.
Once the butter has melted and the oil is hot, add chopped onions and sauté until soft.
Add chopped garlic and chopped coriander stems and sauté until fragrant.
Add chopped mushrooms and mix well.
Season with oregano, red chilli flakes, garlic powder, salt, and pepper. Mix everything well.
Add the soaked rice and sauté until well combined.
Pour in water and add chopped coriander.
Cover and cook until the rice absorbs the water.
Turn off the heat and let the rice rest, covered, for 10 minutes.
Garnish with parsley and serve hot.
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For a more intense garlic flavor, increase the amount of garlic cloves.
Use fresh oregano if available for a more vibrant taste.
Can I use a different type of mushroom?
Yes, you can use any type of mushroom you prefer.
Is it necessary to soak the rice?
Soaking the rice helps it cook more evenly and absorb flavors better.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat before serving.
What can I use instead of coriander?
Parsley or cilantro can be used as substitutes for coriander.
How can I make it spicier?
Increase the amount of red chili flakes for more heat.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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