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Mushroom Pullao (pilaf) Rice |
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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.
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KEY POINTS
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Preparation Time: |
10 mins |
Cooking Time: |
40 mins |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 |
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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 |
½ onion |
| Garlic clove |
1 |
| Garam masala |
½ 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. |
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Method
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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. |
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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.
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