Intensely Flavorful Mushroom Pulao
I think that a person’s reactions to things change with age, at least mine sure does. I used to be very emotional when I was much younger and then when through a more serene phase. Now, I seem to be back to my old ways. Recipes like a mushroom pulao, simple and comforting, helps! Especially very flavorful farmers market mushrooms.
Interestingly enough, both my children have rather different temperaments. My daughter is rather pragmatic like her dad. She is never quite sure what to make of this. On the other hand, my son actually fuels and adds to the drama. In fact, he calls me, “my beautiful mother”.
This mushroom recipe is a family favorite. It is one of my first recipes created when I put together a sustainable Indian cookbook.
My Intensely Flavorful Mushroom Pulao Recipe
So, readers of this blog will be possibly listening to more stories about the book. If you really want to follow the countdown, do stop by the facebook page, Spice Chronicles and become a fan.
Going through these posts because, I just wanted to see how much I have on this site. I realize that this book is now the beautiful Spices and Seasons, Simple Sustainable Indian Flavors.
Now down to the recipe, this simple pulao, is an ode to cumin and of course lovely, lush mushrooms. It is amazing how much flavor a few small ingredients can produce. It actually is a great meatless dish since the mushrooms add both texture and good dose of meatiness to the dish. And the cashew nuts, you can never go wrong with some luscious crunch.
Mushrooms while under-utilized in Indian cooking work very well with spices like my Mushrooms with Green Peas and Mushrooms with Garlic and Black Pepper.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A simple and very festive mushroom pulao, rice and cashew nuts!
Ingredients
- 2 tablespoons coconut oil
- 1.5 teaspoon cumin seeds
- 1 onion, cut into a dice
- 3 pods cardamom
- 2 bay leaves
- 1 stick cinnamon
- 3 to 4 cloves
- 1 cup thickly sliced button mushrooms
- 1.5 cups of white basmati rice
- 1 and 1/2 teaspoons salt or to taste
- 1/2 cup dry roasted cashew nuts
- Red pepper flakes (optional)
Instructions
- Heat the oil and add in the cumin seeds and cook for about 30 seconds till the cumin sizzles becomes very aromatic.
- Add in the onion and cook for 7-8 minutes, till the onion softens, wilts and begins to turn golden. If you love cumin and onions as much as I do, you will simply do this step just to savor the fragrance of these two ingredients cooking together.
- Add in the powdered cumin, cardamoms, bay leaves, cinnamon and cloves and the mushrooms and cook for another minute.
- Add in the basmati rice and mix gently.
- Add in 3 cups water and the salt and bring the water to a boil, let it simmer and cover and cook on medium heat for 18 minutes. Turn off the heat and leave covered for another 5 minutes.
- If you do not have roasted cashew nuts, place the raw cashew nuts on a skillet and lightly roast them till they turn very lightly golden at spots. This process enhances the flavor of the nuts.
- Remove the cover and stir in the nuts, sprinkle with red pepper flakes if desired and serve either alone or as a side.
- Instant Pot Instructions
- Turn the instant pot onto saute mode. Add in the coconut oil and saute for a minute. Add in the cumin seeds and the onion, cardamom, bay leaves, cinnamon and cloves and saute for 3 to 4 minutes. Add in the mushrooms and saute for another minute. Turn off the saute mode.
- Add in the rice, salt and 1 and 1/2 cups water and the cashew nuts.
- Set to Rice mode and allow it to finish cooking and allow for a natural steam release.
- Add red pepper flakes if desired and serve hot.