Mushroom Pilau
A fragrant, mildly spiced rice dish enriched with earthy mushrooms and a hint of coconut cream. The grains stay separate and aromatic, while the mushrooms lend a satisfying bite and depth.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Basmati Rice (rinsed and soaked for 20 minutes)
- 300 g Mushrooms (cleaned and sliced)
- 30 g Butter (Unsalted )
- 2 tbsp Oil (e.g. sunflower)
- 1 tsp Cumin Seeds
- ½, tsp Fennel Seeds
- 2 Green Cardamom Pods (lightly crushed)
- 3 Cloves
- 1 Cinnamon Stick
- 1 Bay Leaf
- 1 medium Onion (thinly sliced)
- 2 Green Chillies (slit)
- 1 tsp Ginger
- 1 tsp Garlic
- 2 tbsp Coriander (chopped)
- 2 tbsp Mint Leaves (chopped)
- 150 ml Coconut Cream (thick)
- 300 ml Water
- Salt (to taste)
Instructions
- 1
Drain the soaked rice and set aside.
- 2
In a heavy saucepan or deep pan, warm the butter and oil over medium heat.
- 3
Add cumin seeds and fennel seeds; when they sizzle, add cardamom, cloves, cinnamon and bay leaf. Stir for 20 seconds.
- 4
Add sliced onion and cook until soft and translucent (not browned).
- 5
Add green chillies, ginger and garlic; sauté until aromatic (about 30 seconds).
- 6
Add sliced mushrooms and toss gently; cook until they release moisture and shrink slightly (about 4 minutes).
- 7
Stir in coriander and mint leaves, reserving a little for garnish.
- 8
Gently fold in the rice, coating it with the mushroom-spice mixture.
- 9
Pour in coconut cream and water (or stock), add salt, and bring to a simmer.
- 10
Cover with a tight lid, reduce heat to very low and cook undisturbed for 15 minutes or until liquid is absorbed.
- 11
Remove from heat and let rest (covered) for 5 minutes.
- 12
Fluff gently with a fork, garnish with reserved coriander and mint, and serve hot.