Mushroom Stroganoff with Saffron Rice

Mushroom Stroganoff with Saffron Rice

The smell of saffron rice can only remind you of Biryani , But Stroganoff brings in the twist to it. The mushrooms cooked in cream just melts in mouth with the fragnant saffron flavoured rice that you get mesmerised and end up asking for more. This dish is so simple that it takes very less time to cook unlike biryani which involves bit more effort.



2 cups Mushrooms
1 cup Potatoes, peeled
1 tsp thyme (dry)
1 tsp red chilli/paprika powder
1 tsp pepper powder
2 cloves garlic
1 medium size onion
1 cup water
1 cup fresh cream ( I used Amul)
2 tbsp olive oil
Salt to taste

For rice

1 cup basmati rice
3 ½ cup water
1 tsp saffron
1 tbsp olive oil
¼ cup raisins
2-3 elaichi (cardamom)
Salt to taste

Coriander leaves/parsley


Heat the water to boiling point, Now add saffron, Cardamom, salt, oil and rice. When most of the water is gone , place a lid on top and let it remain on burner for 5 mins. This will finish the steaming heat and the rice will be perfectly cooked.

Now take a pan and add olive oil for stroganoff. Then add chopped onions and garlic. Fry until brown. Now add pepper, thyme and red chilli powder. Add chopped potatoes and cook little bit as it takes more time than mushrooms. As its half done, add chopped mushrooms.

Add water ,cream and salt and cook it until mushrooms are soft ,the sauce is creamy and thick.

Serve hot with Saffron rice and garnishes. Enjoy your meal.

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  1. ummm I put a bit more of creame and no pottoes or thyme. Looks white rather than your translucent. I added to pizza masala odf dominos to do for exoticness. tastes ok. Saffron rice looks promising though.

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