"There was a time when I thought pulao was a disappointment compared to biryani, but I’d like to think that I have matured and learned to appreciate this humble rice dish. @think_rice #ad There is beauty in being able to easily make something that reminds you of home. And if you have a penchant for rice cooked with aromatics and whole spices, I’m sure you’ll agree. If you’re an avid mushroom enthusiast, even better. This pulao gets its character from the soft and chewy cremini mushrooms, peas, and sweet fried raisins.
@think_rice is committed to making sure US rice production is sustainable and just. This dish uses US-grown basmati rice, which is my favorite rice for North Indian rice dishes. You can learn more about their rice on their website! The recipe for this mushroom pulao is on my blog."
Mushroom Pulao
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A Note from Feedfeed
This Mushroom Pulao is sure to be your next impressive dish you whip up for a friend or loved one. We love that it includes U.S.-grown rice, which supports U.S. farmers and incorporates sustainable practices.
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- Recipe Card
Prep time 30mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup white basmati rice
- 8 strands of saffron
- 2 tablespoons oat milk, or another unsweetened non-dairy milk
- 2 tablespoons avocado oil, or another neutral oil
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 5 cloves
- 5 black peppercorns
- 1 inch piece of cinnamon
- 2 bay leaves
- 1/2 red onion, sliced
- 1 inch piece of ginger, minced
- 2 garlic cloves, minced
- 2 green chilis, minced
- 1 tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 5 medium cremini or baby bella mushrooms, cut into 1/2-inch thick pieces
- 1/2 cup frozen peas, thawed
- 2 cups water
- 1/4 cup raisins
- 1 tablespoon vegan butter
Method
Step 1
To prepare the rice: Soak rice in cold water for 20-30 minutes to reduce the cooking time. Simultaneously, soak saffron in oat milk. Set aside.
Step 2
Heat a medium pot over medium heat and add oil. When oil is hot, add all the whole spices: cumin seeds, cardamom, cloves, peppercorns, cinnamon, and bay leaves. Stir for a couple of minutes.
Step 3
Add onions. Cook for about 6-7 minutes, slightly past the point when the onions start turning translucent. Add ginger, garlic, and green chilis. Stir frequently for a few minutes.
Step 4
Add red chili powder, salt, and tomatoes. Cook until the tomato juices mostly evaporate, which should take about 4-5 minutes.
Step 5
Add mushrooms and peas. Stir until mushrooms are almost cooked.
Step 6
Drain rice and add it in. Stir with just the rice for a minute or two. Add water. Increase heat to medium-high until it starts to bubble at the surface. Reduce to medium-low, cover, and cook for about 15 minutes. Add saffron about halfway through cooking time.
Step 7
After it is done cooking, let it sit covered but off of the heat for 10 minutes.
Step 8
Before serving, fry raisins: Add vegan butter to a small pan over medium heat. Once the butter has melted, add raisins and stir occasionally for about 5 minutes.
Step 9
Serve the pulao with raisins, cilantro, and unsweetened yogurt of choice.