From: Tilda Kitchen
A simple vegetarian pilau, bursting with flavour.
This recipe uses:
Pure Basmati Rice 500g
Rinse the rice is cold water until the water runs clears – set aside in a sieve to allow as much water as possible to drain off.
Heat half the oil in a large pan and add the cardamom pods, cinnamon sticks, cloves and bay leaves and stir for 1 minute.
Add half the sliced onion and cook for 5 minutes, followed by the mushrooms and garlic and fry for a further 10 minutes.
Add the rice and salt and stir until the rice is well coated in the oil. Pour in the water and bring to the boil.
After 4-5 minutes much of the water will have evaporated. Stir in the saffron strands, cover and reduce the heat to the lowest possible setting for 12-15 minutes, or until the rice is tender.
Meanwhile, heat the other half of the oil in a pan and fry the remaining onion slices until golden brown. Remove from the pan and drain on kitchen paper.
To serve, scatter the fired onion over the top of the pilau along with the flaked almonds (if using).
While the method of cooking rice in a seasoned broth (pilaf) has ancient roots in Persia, this Indian mushroom pilau rice recipe is a beloved staple of the subcontinent. In India, it’s often called ‘Pulao’ and is celebrated for its ability to turn simple ingredients into a fragrant, aromatic masterpiece.
The dish gained immense popularity during the Mughal Empire, where Persian cooking techniques met the vibrant spices of India. Today, mushroom pilau is a go-to across the globe, loved for its earthy umami flavours and its status as the perfect partner for everything from a spicy Madras to a mild Korma.
Mushroom pilau is a fantastic choice if you’re looking for a satisfying yet light accompaniment. On average, a 200g serving of homemade mushroom pilau rice contains approximately 250–290 calories.
The secret to a restaurant-quality pilau is all in the prep and the “steam.” To get those perfectly separate, elongated grains, follow these top Tilda tips:
Mushroom pilau is incredibly versatile! It makes a brilliant base for a quick “everything in the pan” midweek lunch. Try mixing it with roasted Mediterranean vegetables, or stir in some spinach and feta for a warm salad. If you’re looking for a nutritional boost, you can even create a pilau quinoa and mushroom blend by mixing your cooked pilau with fluffy steamed quinoa. The nuttiness of the quinoa pairs perfectly with the earthy mushrooms, creating a high-protein, high-fibre dish that’s delicious served hot or cold in a lunchbox.
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