Mushroom pilaf/pulao (V+GF)

This mushroom pilaf is a quick & delicious one pot meal, perfect for busy weeknights or just a breeze to whip up for a quick and satisfying meal. Vegan & gluten free!

So of late, I’ve been binging on a lot of sweet stuff, that it has actually made me sick, well not literally, if you know what I mean! My palate was craving for something spicy, so today I made myself this spicy mushroom pilaf. I love pilaf/pulao as a rice preparation, it’s simple, moreover quick to put everything together, the only prep work needed is chopping the veggies, which frankly isn’t that big a deal anyway.



This mushroom pulao is vegan. If you like adding ghee to your rice preparations, feel free to add ghee. This vegan mushroom pilaf is loaded with flavors and makes for a super quick, delicious and wholesome meal. Serve it along with some raita to tone down the spice levels, or simply reduce the heat in the pilaf itself. This satiated my tummy and my palate to the fullest:)

If you are looking for more vegetarian rice preparations, you may also like-

Step by step instructions

1.In a heavy bottomed pan, heat oil, add the whole spices and sauté until fragrant.

2.Add sliced onions and sauté on low heat until translucent.

3.Add ginger garlic paste, sauté until fragrant.

4.Add chopped tomatoes, cook until the tomatoes are a little mushy.

5.Add the red chilli powder, garam masala, cumin coriander powder, salt, sauté for a minute on low heat.

6.Now add the chopped mushrooms, increase the heat to medium, keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes. Add the chopped cilantro and mint leaves, mix for a few seconds.

7.Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.

8.Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning, add salt accordingly if needed. (I added a pinch of salt). Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.

Notes

1.Feel free to increase/decrease the red chilli powder to suit your spice tolerance.

2.You can also add 2 to 3 green chillies, Slit lengthwise, along with the onions while sautéing to make it spicier.

3.Recipe updated with new pics.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Mushroom pilaf/pulao (V+GF)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 3 servings

Mushroom pilaf/pulao (V+GF)

This vegan mushroom pilaf/pulao is a quick and delicious one pot meal, that is perfect for busy weeknights or just a breeze to whip up for a quick and satisfying meal.

Ingredients

  • 1 cup Basmati rice, washed and soaked in water for 30 minutes
  • 8 oz mushrooms, sliced
  • 2 tbsp oil
  • Whole spices (2 bay leaves, 2 cloves, 5 peppercorns, 3 green cardamom, 1 inch cinnamon)
  • 1 tbsp ginger-garlic paste
  • 1 cup thinly sliced onions
  • 1 cup of chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tsp dried mint leaves or 1/4 cup finely chopped mint leaves
  • 1 tsp chilli powder/cayenne pepper
  • 1 tsp garam masala
  • 1/2 tbsp cumin coriander powder
  • Salt to taste

Instructions

  1. In a heavy bottomed pan, heat oil, add the whole spices and sauté until fragrant.
  2. Add sliced onions and sauté on medium heat until translucent.
  3. Add ginger garlic paste, sauté until fragrant.
  4. Add chopped tomatoes, cook until the tomatoes are a little mushy.
  5. Add the red chilli powder, garam masala, cumin coriander powder,salt, sauté for a minute on low heat.
  6. Now add the chopped mushrooms, increase the heat to medium , keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes.
  7. Add the chopped cilantro and mint leaves, mix for a few seconds.
  8. Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
  9. Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning ,add salt accordingly if needed. (I added a pinch of salt).Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.

Notes

1.Feel free to increase/decrease the red chilli powder to suit your spice tolerance.

2.You can also add 2 to 3 green chillies, Slit lengthwise ,along with the onions while sauteing to make it spicier. 3.Recipe updated with new pics.

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Regards,

Freda

47 comments

  1. Smiling Notes says:

    What an absolute treat! Btw, I have no idea why I didn’t see this post on the reader…I swear WordPress acts funny sometimes!
    Oh and I can totally relate with being sick by eating too many sweets..more than sick I start feeling guilty 😀

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