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Mushroom Pilau

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Ingredients

30ml/2 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, crushed
3 green cardamom pods
25g/1oz/2 tbsp ghee or butter
175g/6oz/2 cups button (white) mushrooms, sliced
225g/8oz/generous 1 cup basmati rice, soaked
5ml/1 tsp grated fresh root ginger
Good pinch of garam masala
450ml/ pint/scant 2 cups water
15ml/1 tbsp chopped fresh coriander (cilantro)
Salt

Details

Serves: 4


Method

1. Heat the oil in a flameproof casserole and fry the shallots, garlic and cardamoms for 3-4 minutes until the shallots are beginning to brown.


2. Add the ghee or butter, then the mushrooms and fry for 2-3 minutes.


3. Add the rice, ginger and garam masala. Stir-fry over a low heat for 2-3 minutes, then stir in the water and a little salt. Bring to the boil, then cover tightly and simmer over a very low heat for 10 minutes.


4. Remove the casserole from the heat. Leave the pilau to stand, covered, for 5 minutes to complete the cooking. Add the chopped coriander and fork it through the rice. Spoon into a serving bowl and serve at once.

Energy 306Kcal/1273kj; Protein 5.2g; Carbohydrate 45.5g of which sugars 0.5g; Fat 11.2g of which saturates 4g; Cholesterol 13mg; Calcium 17mg; Fibre 0.7g; Sodium 41mg

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