Mushroom Pulao Rice

This zesty and creamy basmati rice cooked with fresh white mushrooms, tomatoes and spices is a favorite. Easy to prepare, it's a mushroom and spice lover's delight.

Mushroom Pulao Rice

Recipe by Lisa Turner Cuisine: Indian Published on June 17, 2007 Zesty mushroom rice with tomatoes and spices Preparation: 20 minutes Cooking time: 30 to 40 minutes Print this recipe Rice: 1 cup basmati rice 2 cups water Spice paste: 1 clove garlic, crushed or minced 1/2-inch piece fresh ginger, minced 1 to 2 fresh green chilies, finely chopped pinch of ground cloves pinch of ground cinnamon Other ingredients: 1 tablespoon olive oil 1 bay leaf 1-inch piece cinnamon stick 1 whole clove or a pinch of ground cloves 1 small onion, finely chopped 8 oz (225 g) white mushrooms, chopped 1 small tomato, finely chopped 1/4 teaspoon ground turmeric 1/2 teaspoon chili powder 1/4 teaspoon ground cayenne 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste small handful fresh parsley or cilantro, chopped Instructions: Wash the rice and soak for a few hours in the water. Just before starting the dish, drain the rice in a strainer, reserving the soaking water. Using a mortar and pestle, make a paste with the garlic, ginger, chilies, cloves and cinnamon, adding a little water if needed. Set aside. Heat the oil over medium heat in a medium saucepan. Toss in the bay leaf, cinnamon stick and clove, and stir for a few seconds before adding the spice paste. Stir for 1 minute then add the onion and stir for 5 to 6 minutes or until the onion begins to brown. Add the mushrooms and tomato and stir for 3 to 4 minutes or until the mushrooms and tomato just starts to reduce. Toss in the powdered spices and salt, and cook for another 2 to 3 minutes. Stir in the drained rice, making sure to coat the grains with oil and spices, and then add the reserved water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot, garnished with fresh parsley or cilantro. Makes 4 servings

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