Rice is a staple in many Indian households and basmati is the king of rice. When cooked the smell will make your mouth water. Basmati rice commands some respect though. It can be plain boiled but this method doesn't work well with dishes incorporating vegetables and whole spices unless they are added later. So with this mushroom pilau recipe we are going to use the absorption method described below.
Serves 4 people
Preparation time 10 minutes, cooking time 30 minutes,
Recipe Difficulty level - Beginner-Friendly
Special equipment - none
"This will go with any Curry, particularly Lamb Madras." - Steve
Mushroom pilau recipe
Ingredients:
1 cup of basmati or long grain rice
1½ cups of water
½ onion thinly sliced
3 or 4 medium sized mushrooms thinly sliced
1 tablespoons of butter
1 teaspoon of fennel seeds
½ teaspoon of ground turmeric
6 cardamon pods split open
2 cinnamon sticks broken
2 whole cloves
1 red chilli thinly sliced
1 green chilli thinly sliced
1 teaspoon Himalayan or Celtic sea salt
How to cook Mushroom Pilau
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Step 1:
Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and briefly soak whilst you prep the rest of the ingredients. Once the rice has soaked rinse again
Step 2:
In a pan with tight fitting lid melt the butter, and add the fennel seeds until they crackle then add the sliced onions and mushrooms and cook until the onions are soft.
Step 3:
Add the whole spices and briefly fry. Now add the rice and stir so that all the butter coats the rice grains.
Step 4:
Now add the water and and salt and bring to the boil for a minute or two then give one last good stir.
Step 5:
Place the tight fitting lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when the timer goes off remove the pan from the heat. Set another timer for 15 more minutes, try not to lift the lid during this cooking process.
Step 6:
Remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains. Garnish with the sliced chillies and serve.
Please note:
Rice should always be stored correctly in the fridge or freezer. Thoroughly re - heat, before eating.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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