Basmati Rice with Cumin Seeds, Carrot and Mushrooms

Great addition for a meal that can also be suitable as a main course for vegans - basmati rice with the addition of whole cumin seeds, diced carrots and fried champignon mushrooms

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Whole cumin seeds, 1 heaping tablespoon
Olive oil, 3 tablespoons
extra virgin - for frying
Carrot, 2 medium units
peeled and cut into small cubes
Basmati rice, 1 cup
Salt, 1 flat teaspoon
Ground nutmeg, 1 teaspoon
Champignon mushroom, 200 g
cut into cubes
Olive oil, 2 tablespoons
extra virgin - for frying mushrooms
Boiling water, as needed


1. In a large pan, fry the cumin seeds in the olive oil. When they begin to crackle and spread aroma - add the diced carrots.
2. Continue to fry, add the basmati rice to the pan and mix for about 5 minutes with a wooden spoon.
3. Cover with boiling water (about 2 cm above) and bring to a boil.
4. Add the spices, lower the heat, cover the pot and cook for about 20 minutes or until the water runs out and the rice is soft and ready to eat.
5. Fry the mushroom cubes in a separate pan in the olive oil.
6. Serve a portion of rice on a serving plate and sprinkle a handful of the fried mushrooms on top.
7. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 183 cal 166 cal
Proteins 4 g 3 g
Carbohydrates 25 g 23 g
Fat 9 g 8 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Basmati Rice with Cumin Seeds, Carrot and Mushrooms
Delicious rice with an even more wonderful addition