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Kashmiri Mushroom Pilaf
Course:
Main Course
Cuisine:
Indian, Kashmiri
Ingredients
Basmati/long grained rice – 2 cups
Mushrooms
use any variety/assortment that you like – 1 cup, sliced
Ghee – 1 tbsp
Vegetable oil – 1 tbsp
Black cardamom – 2
lightly crushed
Green cardamom – 2
lightly crushed
Cinnamon – ½ inch bark
Cloves
– 2
Black peppercorns – 5-6
Bay leaf – 1 large
Ginger – 1 tsp
finely chopped
Garlic – 1 tsp
finely chopped
Red onion – 1
finely sliced
Garam masala – ¼ tsp
Sugar – ¼ tsp
Salt – to taste
Kewra water
optional – 1 tsp
Coriander leaves – ½ cup
finely chopped
Instructions
Wash and soak the rice for at least 15 to 30 minutes.
Heat the ghee and oil in a large kadai/pan. Add the whole spices and let splutter.
Next add the onion, ginger, garlic, salt and sugar. Saute till the onions caramelize and turn golden brown.
Next, add the mushrooms and lightly brown on medium to high heat.
Next, add the mushrooms and lightly brown on medium to high heat.
Cook till the rice is almost done and then add the kewra water.
Sprinkle the coriander leaves on top and cover the pan. Remove from heat and let rest for some time for the flavours to absorb well.
Mix just before serving.
Notes
If you are using saffron, then soak a few threads in the kewra water and add this to the rice