Kashmiri Mushroom Pilaf
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