Total Time
Prep 5 mins
Cook 15 mins

An Indian version of a Chinese favourite.


  1. Basmati rice must be used for this recipe.
  2. Add the stock cube and cardamom pods to the water in a large pan.
  3. Add 1 teaspoon turmeric powder.
  4. Bring the water to the boil and add the basmati rice.
  5. Cook for 9-10 minutes stirring occasionally, drain.
  6. Pop the cardamom seeds into the rice and discard the husks.
  7. Stir fry the mushrooms with a little vegetable oil, thin stir in the cooked rice, toss to coat and serve.