Mushroom Pilau

MushRoom Pilau

Forget about mutton and chicken this week – cook up a feast with mushrooms. Though the recipe may look very long, it is very straightforward to do it. I am sharing a recipe for making the stock for the rice. This same stock can also be used for making spicy soups and vegetable broths. Most of you can do a briyani – I am sharing tips on how to do individual bowls of dum-baked briyani with pastry topping!

Preparation time: 30 minutes

Cooking time:   30 minutes

Serves:   6

2000 ml water

1 ½ tablespoons Thirumala Ghee

1 tablespoon rose water (optional)

1 tablespoon lemon juice

20 g ginger, julienned

2 green chillies, slit lengthwise

50 g chopped coriander leaves

50 g chopped mint leaves

Generous pinch of saffron

2 tablespoons ginger-garlic paste

6 cardamoms

6 cloves

3 black cardamoms

1 cinnamon stick

3 blades mace

2 star anise

½ teaspoon black peppercorns

750 g basmati rice, washed and soaked for 20 minutes and drained

2 ½ teaspoons salt

METHOD

  1. Place the first 157 ingredients in a heavy bottom pot and bring to a boil for 5 minutes.
  2. Turn off stove, let the stock cool for 15 minutes and strain it. Discard the spices and herbs.
  3. Measure 1300 ml of the strained stock into a deep pot and bring to a boil.
  4. Add in the drained basmati rice and salt, stir and then cover. Cook over medium-low heat until the rice is cooked and the stock evaporated. Fluff up the rice with a fork.

TO PREPARE THE MASALA MUSHROOMS

1 ½ tablespoons Thirumala Ghee

200 g onion, diced

300 g tomatoes, sliced

2 tablespoons ginger-garlic paste

150 g natural yoghurt

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 ½ tablespoons chilli powder

1 teaspoon garam masala

1 teaspoon salt

500 ml water

750 g shitake mushrooms or assorted mushrooms

2 tablespoons finely chopped coriander leaves  

2 tablespoons julienned ginger

METHOD

  1. Heat Thirumala Ghee and sauté the onion slices till it becomes soft and light brown.
  2. Add in the tomatoes and the ginger-garlic paste and sauté till tomatoes become pulpy and mushy.
  3. Add in the yoghurt, turmeric, chilli, coriander and garam masala powders.
  4. Cook over very low heat, stirring often until oil separates.
  5. Add in the salt, water and mushrooms.
  6. Boil till mushrooms are cooked and the liquid has reduced. The gravy should be thick enough to eat with the rice.
  7. Remove from heat and stir in the chopped coriander leaves and the julienned ginger.

HOW TO SERVE

  1. Dish out rice on serving plate. Place a few tablespoons of the cooked mushrooms on the side and serve with a salad.
  2. Alternatively, place individual portions of the rice and mushroom in oven-proof bowls or dishes.
  3. Cover the bowl with a rolled out puff pastry (available in most supermarket) or rolled out chapatti dough). Seal the edge of the bowl with the dough and bake at 200°C for 25 minutes or until golden brown. This method seals and locks in the flavour of the mushrooms within the bowl and you can eat the pastry too!

 

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