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Chicken Mushroom Rice


  • 1/4 cup long grain white Rice (Chawal)
  • 2 tblsp Vegetable oil (Vanaspati)
  • 1 small chopped finely Onion (Pyaj)
  • 2 chopped finely Garlic Cloves (Lasun)
  • 2 seeded and cut into slivers Red chili (Lal Mirchi)
  • 225 gms chopped finely Chicken breast meat
  • 85 gms chopped or cut into matchstick strips Bamboo Shoots
  • 8 dried, soaked for 30 minutes, drained and chopped Chinese
  • Black Mushrooms (Goochi)
  • 2 tblsp dried Shrimps
  • 1 tblsp Fish Sauce
  • 25 Thai Holy Basil Leaves (Tulsi)
  • Thai Holy Basil Sprig to garnish
  • As required Salt (Namak)
  • Salt To Taste


Cook rice.

Heat oil in a wok.

Combine onion and garlic.

Cook till golden.

Stir occasionally.

Combine chilies and chicken.

Fry stirring for 2 minutes.

Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.

Stir continously 2 minutes.

Combine in the rice and basil.

Stir well.

Garnish with basil sprig.

Serve hot.


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