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.
Ingredients
- 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 Leaves chopped
- 2 tbsp Mint Leaves chopped
- 150 ml Coconut Cream thick
- 300 ml Water
- Salt to taste
Instructions
- Drain the soaked rice and set aside.
- In a heavy saucepan or deep pan, warm the butter and oil over medium heat.
- Add cumin seeds and fennel seeds; when they sizzle, add cardamom, cloves, cinnamon and bay leaf. Stir for 20 seconds.
- Add sliced onion and cook until soft and translucent (not browned).
- Add green chillies, ginger and garlic; sauté until aromatic (about 30 seconds).
- Add sliced mushrooms and toss gently; cook until they release moisture and shrink slightly (about 4 minutes).
- Stir in coriander and mint leaves, reserving a little for garnish.
- Gently fold in the rice, coating it with the mushroom-spice mixture.
- Pour in coconut cream and water (or stock), add salt, and bring to a simmer.
- Cover with a tight lid, reduce heat to very low and cook undisturbed for 15 minutes or until liquid is absorbed.
- Remove from heat and let rest (covered) for 5 minutes.
- Fluff gently with a fork, garnish with reserved coriander and mint, and serve hot.
Nutrition
Calories: 378kcalCarbohydrates: 32gProtein: 6gFat: 27gSaturated Fat: 16gTrans Fat: 0.3gCholesterol: 16mgSodium: 137mgPotassium: 483mgFibre: 4gSugar: 3gVitamin A: 319IUVitamin C: 9mgVitamin D: 0.1µgCalcium: 53mgIron: 2mg
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