Aah! Bisto Chinese Chilli Mushroom Pot Rice


    Smoky mushrooms and greens in a luscious onion sauce combined with rice into a savoury one pot meal. Bisto Granules conveniently dissolve in hot water to form the perfect gravy and are also great as a base for soups.


    Maharashtra, India
    2 people made this


    • 2 tbsp Peanut oil
    • 1/2 cup Garlic, sliced
    • 1 inch piece Ginger, sliced
    • 1 tbsp Chilli flakes
    • 250g Button mushrooms, sliced
    • 2 handfuls Greens from green onions, cut to 1 inch lengths
    • 5 - 6 Cloud ear mushrooms, soaked & sliced (reserve soaking water)
    • 1/2 cup soya sauce
    • 3 cups Prepared aah bisto onion gravy
    • 3 tbsp Sesame oil
    • 2 tbsp Chilli oil
    • 4 cups Rice, almost cooked


    1. Heat 1 tbsp peanut oil in a wok until smoky. Add ginger first, then add onions and garlic. Stir fry on high until the onions and ginger begin to scorch. Add mushrooms and continue to stir-fry on high flame until done.
    2. Add greens, stir briefly and transfer this vegetable mix to bowl. In the same wok heat remaining teaspoon of oil and add, ginger-garlic paste and stir fry till aromatic, add soya sauce, cloud ear mushrooms and their soaking water and chilli flakes and bring to a boil.
    3. Add Bisto gravy granules and mix well. When it begins to thicken, add sautéed vegetables, rice, remaining oil and chilli oil. Stir well, cover and cook until rice is cooked through but there is still a little sauce left in the pan.
    4. Serve hot in a clay pot with a cover.


    Recipe by: Celebrity Chef & Gastronome Rushina Munshaw - Ghildiyal

    See it on my blog

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