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Mushroom Rice (Mushroom Pilau)
This is the perfect Mushroom Rice (Mushroom Pilau) Recipe if you are after a fluffy, vibrant and aromatic rice dish to serve with your curry.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 People
Calories: 382 kcal
Course:
Side Dish
Cuisine:
Asian , Indian
Ingredients
- 300 g basmati rice or long grain rice (washed and soaked for 20 minutes)
- 1 tablespoon ghee
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 200 g button or chestnut mushrooms (sliced)
- 3 green cardamoms (lightly crashed)
- 2 bay leaves
- ½ tablespoon Turmeric
- 1 small cinnamon stick
- 450 ml chicken stock or vegetable stock
- ½ teaspoon freshly ground black pepper
- 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.
Cup of Yum
Notes
- This dish is versatile. You can vary the spices and adjust them to your taste. Or you can add leftover chicken or lamb to turn it into a substantial meal.
- Use basmati rice for this dish and avoid using easy cook rice.
- Wash the rice under cold running water until the water coming from the rice is completely clear.
- Soak the rice in cold water for 20 minutes if you have time.
- Use the right amount of rice to water ratio which might differ from the type of rice you are using. This recipe is for basmati rice only. Check the packaging for the right rice-to-water ratio if using different rice.
- Cook the rice on low heat and gently simmer it. Don’t open the lid or stir the rice while cooking. Let it rest for 6 to 8 minutes before opening the lid.
- Gently fluff the rice using a fork before serving.
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
71g
(24%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
13mg
(4%)
Sodium
751mg
(31%)
Potassium
456mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
11IU
(0%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 382
% 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.