Mushroom Pilau

 400 g basmati rice
 225 g mushrooms
 1 medium onion, peeled and finely chopped
 2 large black cardamoms
 2.50 cm cinnamon stick
 1 bay leaf
 ½ tsp black cumin seeds
 8 black peppercorns
 1 garlic clove, finely chopped
 salt to taste
 2 tbsp sunflower oil/vegetable ghee
 75 g butter
 520 ml water
1

Wash the rice in three changes of water and drain.

2

Wipe the mushrooms with a moist kitchen towel and cut into slices.

3

Heat the vegetable oil/ghee in a saucepan over a medium flame, add the onions and fry till golden brown, add the garlic and the whole spices, fry for 20–30 seconds, you will be able to smell their aroma, keep stirring to ensure the spices do not burn. Add the butter then the mushrooms and continue to fry for 2 more minutes.

4

Drain the rice and add to the saucepan, coat the rice with the oil and butter, stir briefly, then pour in ½ litre/19 fl.oz/3 cups of water, salt and bring to the boil, cover with a tight fitting lid.

5

Turn down the heat to low and cook for 10 minutes. After 10 minutes, check if the rice has cooked by checking a grain of rice, if not replace the lid for a further 2 minutes. Remove the lid, and fluff the rice with a fork gently, whilst allowing the steam to evaporate, turn off the heat.

6

Serve hot.

CategoryCuisineCooking Method

Ingredients

 400 g basmati rice
 225 g mushrooms
 1 medium onion, peeled and finely chopped
 2 large black cardamoms
 2.50 cm cinnamon stick
 1 bay leaf
 ½ tsp black cumin seeds
 8 black peppercorns
 1 garlic clove, finely chopped
 salt to taste
 2 tbsp sunflower oil/vegetable ghee
 75 g butter
 520 ml water

Directions

1

Wash the rice in three changes of water and drain.

2

Wipe the mushrooms with a moist kitchen towel and cut into slices.

3

Heat the vegetable oil/ghee in a saucepan over a medium flame, add the onions and fry till golden brown, add the garlic and the whole spices, fry for 20–30 seconds, you will be able to smell their aroma, keep stirring to ensure the spices do not burn. Add the butter then the mushrooms and continue to fry for 2 more minutes.

4

Drain the rice and add to the saucepan, coat the rice with the oil and butter, stir briefly, then pour in ½ litre/19 fl.oz/3 cups of water, salt and bring to the boil, cover with a tight fitting lid.

5

Turn down the heat to low and cook for 10 minutes. After 10 minutes, check if the rice has cooked by checking a grain of rice, if not replace the lid for a further 2 minutes. Remove the lid, and fluff the rice with a fork gently, whilst allowing the steam to evaporate, turn off the heat.

6

Serve hot.

Mushroom Pilau
Nutrition Facts

Servings 4

Ingredients

 400 g basmati rice
 225 g mushrooms
 1 medium onion, peeled and finely chopped
 2 large black cardamoms
 2.50 cm cinnamon stick
 1 bay leaf
 ½ tsp black cumin seeds
 8 black peppercorns
 1 garlic clove, finely chopped
 salt to taste
 2 tbsp sunflower oil/vegetable ghee
 75 g butter
 520 ml water

DIRECTIONS

1

Wash the rice in three changes of water and drain.

2

Wipe the mushrooms with a moist kitchen towel and cut into slices.

3

Heat the vegetable oil/ghee in a saucepan over a medium flame, add the onions and fry till golden brown, add the garlic and the whole spices, fry for 20–30 seconds, you will be able to smell their aroma, keep stirring to ensure the spices do not burn. Add the butter then the mushrooms and continue to fry for 2 more minutes.

4

Drain the rice and add to the saucepan, coat the rice with the oil and butter, stir briefly, then pour in ½ litre/19 fl.oz/3 cups of water, salt and bring to the boil, cover with a tight fitting lid.

5

Turn down the heat to low and cook for 10 minutes. After 10 minutes, check if the rice has cooked by checking a grain of rice, if not replace the lid for a further 2 minutes. Remove the lid, and fluff the rice with a fork gently, whilst allowing the steam to evaporate, turn off the heat.

6

Serve hot.