Click on the image, above to submit to Pinterest.

Mushroom Pilau

Mushroom Pilau is a traditional British Indian Restaurant (BIR) recipe for a classic accompaniment of spiced rice with mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Pilau.

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesBritish Recipes

Along with plain basmati rice and pilau rice, mushroom pilau is one of the classic accompaniments served in British Indian Restaurants (BIR). It's very easily prepared and the mushrooms lend the rice a much more complex flavour. For a fully vegan version replace the butter with 1 tbsp groundnut oil.

Ingredients:

Large knob of butter
150g mushrooms, thinly sliced
2 tbsp oil
300g basmati rice
1 medium-sized onion, sliced
Pinch of turmeric

For the Whole Spice Mix:
3cm length of cinnamon stick
1 tsp cumin seeds
3 cardamom seeds, cracked but still kept intact
2 bay leaves

Method:

Wash the rice thoroughly to remove all the excess starch (keep washing until the water runs clear). Place in a bowl, cover with water and set aside to soak for 30 minutes. After this time drain the rice in a colander or fine-meshed sieve.

Melt the butter in a pan and use to fry the mushrooms until they release their liquid and begin to colour (about 5 minutes). Remove with a slotted spoon and set aside.

Add the oil to the pan and when hot add the onion and cook until it softens and begins to turn brown (about 4 minutes). Scatter over the whole spices and fry for about 90 seconds, until aromatic (ensure, however, they do not burn or they will be bitter).

Carefully pour in 300ml water (take care as the water may splutter in contact with the hot oil), adding a pinch of turmeric then cover the pan and bring to a boil. Stir in the soaked rice, bring to a simmer and cook until the rice is half done and almost all the liquid has evaporated away (about 5 minutes).

Gently fluff the rice with a fork, cove with a tight-fitting lid then allow to steam in the pan over the lowest possible heat until fully cooked (about 3-4 minutes). Be careful the rice does not burn on the bottom of the pan.

Mix in the mushrooms, turn out onto a warmed serving dish and bring to the table.