Mushroom Pulao

Ingredients

• 1½ cups pulav basmati rice
• 4 dried shitake mushrooms
• 10-15 button mushrooms, quartered
• 2 green cardamoms
• 6-8 black peppercorns
• 2-3 cloves
• 1 bay leaf
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1½ tablespoons chopped garlic
• 2 medium onions, sliced
• 2 tablespoons toasted pinenuts
• ¾ cup chopped fresh fenugreek leaves
• Salad for serving
• Roasted papads for serving 

Method

1. Take pulav basmati rice in a bowl, wash thoroughly 2-3 times and drain. Add sufficient water and soak for 30 minutes. Drain.
2. Heat sufficient water in a deep non-stick pan, add dried shitake mushrooms, green cardamoms, black peppercorns, cloves, bay leaf and salt. Cover and allow the mixture to come to a boil.
3. Remove the shitake mushrooms and slice them. Add rice to the boiling stock and cook for 10 minutes. Drain the water and set aside.
4. Heat oil in a non-stick wok. Add cumin seeds and once they start to change the colour, add garlic, mix and sauté till golden brown.
5. Add onions, mix and sauté till translucent.
6. Add button mushrooms, shitake mushrooms and pinenuts and mix well. Sauté on medium heat for 4-5 minutes. Add salt and mix well.
7. Add the drained rice and fenugreek leaves and mix with light hands. Cook for 2-3 minutes or till the rice is heated thoroughly.
8. Transfer onto a serving plate and serve hot with salad and roasted papads.