Mushroom Pulao | Mushroom Pilaf (V+GF)
This vegan mushroom pilaf/pulao is a quick and delicious one pot meal, that is perfect for busy weeknights or just a breeze to whip up for a quick and satisfying meal.
Servings 3 people
Ingredients
- 1 cup Basmati rice, washed and soaked in water for 30 minutes
- 8 oz mushrooms, sliced
- 2 tbsp oil
- Whole spices (2 bay leaves, 2 cloves, 5 peppercorns, 3 green cardamom, 1-inch cinnamon)
- 1 tbsp ginger-garlic paste
- 1 cup thinly sliced onions
- 1 cup of chopped tomatoes
- 1/4 cup finely chopped cilantro
- 2 tsp dried mint leaves or 1/4 cup finely chopped mint leaves
- 1 tsp chilli powder/cayenne pepper
- 1 tsp garam masala
- 1/2 tbsp cumin-coriander powder
- Salt to taste
Instructions
- In a heavy-bottomed pan, heat oil, add the whole spices and sauté until fragrant.
- Add sliced onions and sauté on medium heat until translucent.
- Add ginger garlic paste, sauté until fragrant.
- Add chopped tomatoes, cook until the tomatoes are a little mushy.
- Add the red chilli powder, garam masala, cumin-coriander powder, salt, sauté for a minute on low heat.
- Now add the chopped mushrooms, increase the heat to medium, keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes.
- Add the chopped cilantro and mint leaves, mix for a few seconds.
- Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
- Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning, add salt accordingly if needed. (I added a pinch of salt).Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.
Notes
1.Feel free to increase/decrease the red chilli powder to suit your spice tolerance.
2.You can also add 2 to 3 green chillies, Slit lengthwise, along with the onions while sauteing to make it spicier.
3.Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml