5 spice mushroom rice

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Mushrooms and Chinese 5 spice powder together make this rice very traditional fare.

This dish is a delicate blend of flavours and textures that may not appeal to all, but it’s a “must” for those who like to experiment beyond the conventional Chinese fried rice.

Preparation Time : 15 mins.
Cooking Time : 10 mins.

Serves 4.


1/3 cup mushrooms, sliced

2 cups chinese rice (search in the search box for this blog)

½ cup dried black mushrooms (shitake), soaked and sliced
a pinch sugar

1 teaspoon chinese 5 spice powder

2 tablespoons oil
salt to taste
1. Heat the oil, add the mushrooms and sauté till they are tender.
2. Add the dried black mushrooms and sauté for 2 to 3 more minutes.
3. Add the Chinese 5 spice powder and sauté for ½ a minute.
4. Add the rice, sugar and salt and mix well.
5. Serve hot.
Soak the dried mushrooms in hot water for 15 minutes. Remove and discard the stalk.


An authentic home-made version of the original blend of spices.
Just like our very own garam masala, every Chinese household has it’s own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 1/4 cup.

4 teaspoons Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (laung)
10 sticks cinnamon (dalchini)
2 tablespoons fennel seeds (saunf)
1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.

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