Chicken Rice with Soy Mushrooms

Chicken bones are not to be thrown away. In fact, I buy them from my butcher for a boring day. Make stock. Cook rice in it. Top with some classic favourites. There’s a meal you’d go back more for. Chicken stock is versatile like no other ingredient. It can boost any dish by lending its flavours to it.

This one is a result of an almost empty fridge. I just had a pack of mushrooms and chicken bones. And this is what came of it. A delicious chicken broth that I cooked rice in, mushrooms sauteed in soy sauce and palm sugar, and an egg. It’s simpler than you’d think. It’s more delicious than you can imagine.



Chicken bones – 1/2 kg approx

Onion – 2 roughly chopped

Garlic – 1 bulb halved

Ginger – 2 inch piece crushed

Coriander stems – handful chopped

Cinnamon stick – 1 inch piece

Whole peppercorns – 2 tsp crushed

Salt – 1 tsp


Put all the ingredients in a pressure cooker and cook on high flame for 10 mins and low flame for 30.

Alternatively, heat 2 tsp of oil and saute the chicken bones till they get some colour. Follow the rest of the steps as mentioned above. This will yield a stronger stock with a deeper colour.

Chicken Rice

Rice (I used sona masoori) – 1 cup cleaned

Stock – 3 cups

Garlic – 5-6 cloves minced

Salt to taste


Bring the stock and rice up to a boil, add the garlic and salt.

Cook for 20 mins on low flame, covered.

Leave it alone, covered, for 10 mins. Then, fluff with a fork.

Soy mushrooms

Mushrooms – 200 gm chopped/sliced

Soy sauce – 2 tbsp

Vegetable oil – 2 tsp

Palm sugar – 2 tsp

Salt and pepper as needed


Heat oil, add mushrooms and soy along with salt and pepper.

Once mushrooms are almost cooked, add the palm sugar.

Turn off heat when mushrooms are cooked.

Assemble: Add rice to a bowl, top with the mushrooms and a fried or poached egg. Garnish with coriander leaves or spring onions.

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