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| Main ingredients | Pulav basmati rice, Shiitake mushrooms, Button mushrooms, Green cardamoms, Black peppercorns, Cloves, Bay leaf, Garlic, Onions, Toasted pinenuts, Fresh fenugreek leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
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
- Take pulav basmati rice in a bowl, wash thoroughly 2-3 times and drain. Add sufficient water and soak for 30 minutes. Drain.
- 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.
- Remove the shitake mushrooms and slice them. Add rice to the boiling stock and cook for 10 minutes. Drain the water and set aside.
- 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.
- Add onions, mix and sauté till translucent.
- Add button mushrooms, shitake mushrooms and pinenuts and mix well. Sauté on medium heat for 4-5 minutes. Add salt and mix well.
- Add the drained rice and fenugreek leaves and mix with light hands. Cook for 2-3 minutes or till the rice is heated thoroughly.
- Transfer onto a serving plate and serve hot with salad and roasted papads.
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