Mushroom Rice (Mushroom Pilau)
User Reviews
5
Mushroom Rice (Mushroom Pilau)
Description
Mushroom Rice (Mushroom Pilau) is a spiced rice dish featuring basmati rice simmered with mushrooms and a blend of whole spices including cardamom, bay leaf, cinnamon, and turmeric. The rice is first soaked and then cooked in stock, allowing it to absorb the rich flavors imparted by sautéed onions, garlic, and mushrooms. This slow, gentle cooking yields fluffy rice with distinct grains, complemented by tender mushroom slices. The dish balances subtle earthiness with aromatic warmth from the spices, creating a well-rounded flavor profile.
The preparation involves sautéing the vegetables and spices in ghee, followed by simmering the rice in stock without stirring, ensuring the pilau develops a light texture and infused taste. Once cooked, resting the rice covered helps finalize the texture before fluffing with a fork.
Mushroom Rice works well as a flavorful side dish accompanying meats or legumes, or can be enhanced into a main by adding leftover roasted chicken or lamb to the pilau. Adjusting the spice levels or varieties can personalize the dish according to preference.
Consistency in the rice-to-water ratio and cooking temperature is important for the desired fluffy texture. Avoid opening the lid during cooking to prevent uneven steam loss. Basmati rice is preferred for its fragrance and grain separation, while rinsing and soaking the rice helps achieve a cleaner final dish.
Ingredients
- 300 g basmati rice washed and soaked for 20 minutes, or long grain rice
- 1 tablespoon ghee
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 200 g button mushroom sliced, or chestnut mushroom
- 3 green cardamom lightly crashed
- 2 bay leaf
- ½ tablespoon Turmeric
- 1 small cinnamon stick
- 450 ml chicken stock or vegetable stock
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
Instructions
- Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
- Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent.
- Add the mushrooms and sauté for another five minutes.
- Add the cardamoms, turmeric, bay leaves and the cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
- Pour in the stock and deglaze the pan.
- Add salt and pepper, check and adjust the seasoning to your taste.
- Add the rice, stir just enough to mix and let it gently simmer on low heat for 20 minutes with the lid on.
- Let it rest for 6 to 8 minutes without opening the lid.
- Fluff the rice using a fork before serving.
Notes
- Use basmati rice for fragrancy and better grain separation; avoid easy cook rice varieties.
- Rinse rice under cold water until runoff is clear, then soak for 20 minutes prior to cooking.
- Maintain the right rice to water ratio as per basmati rice instructions for optimal cooking.
- Cook on low heat without stirring or opening the lid to allow gentle simmering and proper fluffiness.
- Let the rice rest covered for 6 to 8 minutes after cooking before fluffing with a fork for best results.
- Variation: Add leftover cooked chicken or lamb to the rice for a heartier meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 751mg | 31% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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