Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Mushroom Pullao (pilaf) Rice
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Mushroom Pullao Recipe

Mushroom Pullao (pilaf)
Click a picture to enlarge
This pullao goes well with most Indian dishes and is excellent with lamb and pork dishes.
The rice is fried in oil before being boiled and steamed. Garlic and garam masala add interest to the superb taste.

KEY POINTS

 Preparation Time: 10 mins  Cooking Time:  40 mins
 How Difficult Easy  Freeze?   No
 Servings

4

INGREDIENTS
 
Ingredients

Imperial

Metric

Basmati or American rice 14 oz 400 grams
Water 27 fl oz 800 ml
Mushrooms, preferably large 7 oz 200 grams
Fresh ginger 1 in cube 2.5 cm cube
Medium onion onion
Garlic clove 1
Garam masala teaspoon
Vegetable oil 4 tablespoons
Salt 1 teaspoon

Special Equipment
Largish pan with a lid
 
Cook's Notes
Any mushrooms are suitable for this dish but the larger ones such s the one on the right are excellent.

If you have a particular mushroom type that you prefer then use it.

Open cup mushroom

Method
Chopped mushrooms Pull off the skin of the mushrooms or wash and pat dry with kitchen paper. Slice into good-sized chunks (click picture on left).
Finely chop the garlic.
Thinly slice the onion.
Peel and finely grate the ginger.


Heat the vegetable oil to a medium to high heat in the pan. Add the onions and salt and fry (stirring often) until the onions start to turn golden brown. This will take about 8 minutes.
Add the mushrooms and fry for a further three minutes.

Mushrooms and onions frying


Add the rice, ginger, garam masala and garlic. Stir well and fry for two minutes. Add the water (see ingredients), cover the pan and let it come to a boil (3 to 4 minutes). As soon as it boils transfer the covered pan to a very low heat and cook for 25 minutes.

Check the rice every ten minutes to stir the contents. If the rice is sticking to the pan base, add 3 or 4 tablespoons of water.


CLICK HERE FOR MORE INDIAN RECIPES

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.