To begin making the Mushroom Methi Brown Rice, rinse brown rice twice. Soak in water for about 30 minutes.

Drain the rice from water and add 2-1/2 cup clean water to soaked rice in a pressure cooker. Pressure cook for 2 whistles.

In a heavy bottomed pan, heat oil. Add garlic and onions and green chilies, sauté until onions turn translucent.

Once the onions have turned translucent add the  finely chopped tomatoes and cook till tomatoes turn mushy.

After the tomatoes have turned mushy add the red chilli powder, turmeric powder, coriander powder and salt. Mix well to combine. 

Now add button mushroom and cook for about 2 to 3 minutes. Mushrooms will release moisture, cook it in it’s own moisture.

After the moisture from the mushrooms has evaporated add finely chopped fresh fenugreek leaves and cook for another 3 minutes.

When mushrooms and fenugreek leaves are fully cooked, add cooked brown rice and gently mix it. Check for salt and adjust accordingly. 

Transfer the Mushroom Methi Brown Rice into a serving plate and serve hot.

Serve Mushroom Methi Brown Rice along with Tomato Onion Cucumber Raita, Beetroot Raita or any other Raita of your choice.