My recipe of mustard mushroom and cauliflower rice with pears salsa is not a planned or influenced recipe of any cuisine or our ancestor. Its just a quick mood and bingo!! My culinaries even most of the culinaries are influenced of my own taste bud ,some times pepped with spices and some times sweet.

It could be an entrée meal or main dish of your Sunday lunch party together followed with apricot salsa. It will be a honour if you serve it any potluck to show your culinary and deserve a bucket of appreciations.

Mushroom N cauliflower mustard rice

Though its a mustard rice ,people take step back for the distinct and pungent flavour of the mustard. But the coconut milk in the rice makes the perfect balance and gives not only richness in the rice that you enjoyed out gratification.

Mushrooms l preferred our local paddy straw mushrooms ,although button mushrooms or oyster mushrooms are goes well for the rice .We know mushrooms are  popular as meat of vegetarians. Mushrooms provides meaty flavour when cooked ,are power house of nutrition have cholesterol free ,contains fiber and bundles of proteins. I dont think in this world any one say no to mushroom even though a non vegetarian.

Cauliflower a demanded winter vegetable has always crave when roasted or charred. Its another vegetable naturally high in fiber and vitamins.

Basmati rice -The precious rice get  delicious when prepared with Indian basmati rice, although you can choose any well cooked rice but i would prefer for its delightful and unique aroma  always double your hunger and complement  a hearty dish.

Mustard paste – The main ingredient or star of the recipe. I used  Dijon mustard sauce to prepare the dish. Home made fresh mustard paste can be blended in the time of preparing ground paste. The sharp and flavour of the mustard  enthral the dish.

Coconut milk – Another main ingredient of the dish, home made fresh coconut milk is the last touch up and make the dish more flavourful.

Ground paste -the dish very simple and straight forward contains home made spices.

Mustard oil – Another staple ingredient of Indian cuisine ,trust me the only oil for the dish to create the magic and make the dish more delectable .

Turmeric and paprika – With the touch of turmeric to give it vibrant yellow colour and paprika makes the taste bud slight spicy.

Green chilies – One of my favorite natural spicy ingredients for mustard rice.

Curry leaves – A flavour full herbal is goes perfect balanced with coconut and mustard dish.

Tomatoes – A common vegetable that make any spicy dish one level up.

A sweet and tangy flavour of pears salsa, will make the mustard rice perfect balance to your taste bud.

  • Preparing any rice dish, you should be get organised. If you already have cooked rice then the recipe will be prepared in a  quick. First you need to rinse the rice 2 to 3 times. Never forget to rinse your rice thoroughly to avoid sticking rice.
  • In my experience except Biryani, you dont need to soak the rice but for quick and fast fluffy rice you need to soak them for 30 minutes.
  • Pre boil in a pot 2 cups of water and add some spices like bay leaf ,cinnamon to infuse lively aroma in rice. Add rinsed rice into the boiling water over medium flame
  • Add some salt , 1 tsp of oil and allow to cook until rice is done.
  •  Don’t over cook the rice, it should be under cooked or al dente or cook 70 % of the rice, then drain the water. Now allow the rice to cool in room temperature.
  • Meanwhile, clean mushrooms and cauliflowers. Cut them into small pieces. Cauliflower would take time to cook, so slice them into small pieces, so that they wont be uncooked in the time of cooking.
  • I have used Dijon mustard paste, some doesn’t like the flavour of vinegar in to avoid that you can blend the 1 tsp of black mustard seeds along with garlic, onion and cloves to form a smooth paste.
  • The recipe is cooked in mustard oil and if you worry for pungent smell of mustard oil, then heat the oil on medium flame until smoke released then start cooking.
  • Season with chopped onions, bay leaf and sauté it.  Add chilies and tomatoes. When you fry ground paste make sure the raw smell of the masala should be gone out. Add mustard paste and sauté. Adding paprika is your choice ,if want to make the dish more spicy.
  • Add cauliflower and mushrooms, sauté together over medium flame to char the mushrooms and cauliflower would fry in the moisture of the mushrooms.
  • Add boiled rice, mix them well with the masala and at the end add coconut milk and combine all together evenly. You could add curry leaves in the time of adding masala or at the end of the cooking.

Mushroom cauliflower mustard rice with pears salsa

yield – servings 2

prep time – 10 minutes

cook time  – 15 minutes

things we need to cook

  • 1 bowl cooked basmati rice -1/2 cup raw basmati rice
  • 1/2 cup chopped mushrooms
  • 1/4th cup chopped cauliflowers
  • 1 bay leaf
  • 1 medium onion -finely chopped
  • 1 medium tomato – finely chopped
  • 1/4 th cup -thick fresh coconut milk 
  • 1 tsp Dijon mustard paste –can be substituted by adding half of the black mustard seeds in the preparing of ground paste)
  • ground paste
  • 2 sprigs curry leaves
  • 3 to 4 chopped green chilies
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika-optional
  • 3 tsp mustard oil -any cooking oil
  • pears salsa

Ground paste

  • 5 to 6 cloves
  • small ginger
  • 2 cloves

Prepare masala adding  all spices into a blender ,adding little water to form a paste.


Heat mustard oil until smoking over medium flame.

Add chopped onions, bay leaf and sauté it. Add turmeric, green chilies and chopped tomatoes and fry until tomatoes are mushy.

Then add ground paste ,fry until raw smell goes off. Season it with mustard paste.

After stirring add both mushrooms and cauliflowers. Fry them on medium flame.

When mushrooms are charred and cauliflowers are cooked, add boiled rice into it.

Rice has already salt inside, add little salt and combine all nicely.

Stir fry the rice over medium flame around  5 to 6 minutes. Now sprinkle curry leaves and pour prepared coconut milk over the rice.

Toss it well, so that the rice ,masala and milk can coated all together evenly. cook another one minute and off the flame . serve hot with pears salsa.

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