Mushroom Rice Pilau Recipe

I was in the kitchen messing around with some spices and ended up with this rad basmati rice dish that totally blew my mind with its mix of soft onions, sizzling garlic, ginger, tender mushrooms and a crazy mashup of spices that turns every bite into a mini adventure.

I love making Mushroom Rice Pilau cause it gives me both hearty nutrition and a rich taste. I always use basmati rice cooked in vegetable broth with olive oil, onion and garlic.

The earthy mushrooms, tomato, ginger, turmeric and cumin come together to create a comforting, energizing meal.

Ingredients

• Basmati Rice: It gives you good carbs and a nutty, fluffy base for the pilau.
• Mushrooms: They pack fiber and protein while adding a rich, earthy taste and texture.
• Olive Oil: It provides healthy fats that make everything taste extra smooth and well.
• Onion: Adds sweetness and extra fiber, boosting the overall flavor and nutrition.
• Garlic: It really kick the flavor up and is loaded with health benefits.

Ingredient Quantities

• 1 cup basmati rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh grated ginger
• 250 grams mushrooms, sliced
• 1 tomato, chopped
• 1 green chili, slit (optional)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 3 cardamom pods
• 3 whole cloves
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh coriander (optional)

How to Make this

1. Rinse your basmati rice and keep it aside.

2. Heat the olive oil in a large pan over medium heat, then add the thinly sliced onion and cook until it’s soft and a bit browned.

3. Toss in the minced garlic and grated ginger and stir, letting them sizzle for about a minute until they smell nice.

4. Add the sliced mushrooms and cook them down until they start to soften and release their juices.

5. Mix in the chopped tomato and if you’re using it, the slit green chili, then let it cook for a couple minutes.

6. Stir in the ground turmeric, cumin, cinnamon stick, cardamom pods, cloves, and bay leaf along with a pinch of salt and black pepper.

7. Pour in the vegetable broth and bring it all to a boil.

8. Lower the heat, then add the rinsed rice, cover the pan and let it simmer until the rice has absorbed the broth and is cooked through.

9. Turn off the heat and let everything rest in the pan for about 5 minutes.

10. Sprinkle the chopped fresh coriander on top, give it a gentle stir and serve hot.

Equipment Needed

1. Colander or fine sieve for rinsing the rice
2. Large pan with a lid for cooking
3. Stove to heat your pan
4. Chef’s knife for slicing all the veggies and mushrooms
5. Cutting board for a safe chopping surface
6. Grater to grate the ginger
7. Measuring cups and spoons for the rice, broth, oil, and spices
8. Spoon or spatula to stir everything in the pan

FAQ

• Q: Can I use other types of rice instead of basmati?
  A: Sure, you can try jasmine or even long grain rice but keep in mind the cooking time might change a bit!
• Q: What can I do if I dont have vegetable broth?
  A: You can use water with a pinch of salt or bouillon cubes to add some flavor, just adjust the salt accordingly.
• Q: Can I add different vegetables for extra flavor?
  A: Yeah, feel free to toss in carrots, peas or even bell peppers. It makes the dish more colorful and nutritious.
• Q: I dont like spicy food – can I omit the green chili?
  A: Absolutely, the green chili is optional so you can completely leave it out if you prefer a milder taste.
• Q: How do I know when the rice is done?
  A: The rice should look fluffy and all the broth absorbed. If it still seems a bit crunchy, let it simmer for a few more minutes.
• Q: Can I store leftovers and reheat them?
  A: Yep, you can store any remaining pilau in an airtight container in the fridge for about 2 days and reheat it slowly on the stovetop or microwave.

Mushroom Rice Pilau Recipe Substitutions and Variations

• If you dont have basmati rice, you can try using jasmine rice. It gives a similar texture and works pretty well.
• If you lack vegetable broth, mix a bouillon cube with water as a simple alternative.
• If mushrooms are scarce, feel free to use any variety like cremini instead for a similar flavor.
• If you’re missing fresh grated ginger, a pinch of dried ginger powder can be a good swap.
• If you cant find fresh coriander, chopped parsley is a decent option to garnish the dish.

Pro Tips

Alright, here are some pro tips mixed into a casual walkthrough for this dish:

1. First off, wash your basmati rice under running water to get rid of any extra starch. If you have the time, try soaking it for about 20 minutes – it really helps the grains cook evenly and come out fluffier.

2. In a big pan, heat up 2 tablespoons of olive oil over medium heat. Add your thinly sliced onion and cook until it’s soft and starting to turn a bit brown. This step builds a nice base flavor – don’t rush it.

3. Once the onion is ready, toss in the minced garlic and grated ginger. Let them sizzle for about a minute so they release all their aromas. This is another step where being patient really makes a difference in the overall taste.

4. Now, add your sliced mushrooms to the pan and let them cook until they begin to soften and release their juices. A pro tip here is to use fresh mushrooms and not overcrowd the pan – if they steam instead of fry, you might not get that nice caramelization.

5. After that, mix in the chopped tomato and, if you’re using it, the slit green chili. Give it a couple of minutes so the tomato breaks down a little. Then stir in your spices: ground turmeric, ground cumin, a cinnamon stick, 3 cardamom pods, 3 whole cloves, and a bay leaf. Add a pinch of salt and black pepper. A little extra tip here: toast these whole spices in the oil for a bit before adding the tomato to really draw out their flavor.

6. Pour in 2 cups of vegetable broth and bring everything to a boil. Once boiling, lower the heat and add your rinsed rice. Cover the pan and let it simmer until the rice has soaked up all that liquid and is cooked through. Try not to peek too much, as lifting the lid can mess with the steam – the final pro tip is to let the rice sit covered off the heat for about 5 minutes when done to lock in all the flavors.

7. Finally, sprinkle 2 tablespoons of chopped fresh coriander on top, stir gently, and serve hot. Enjoy your dish and feel free to experiment with the spices next time if you want an extra kick of flavor!

Hope these tips help you make a killer meal without any fuss. Enjoy cookin!