Mushroom Pilaf/Pilau

This dish is simplicity itself. The Basmati rice is infused with a delicious blend of spices and lots of mushrooms. I had this pilaf rice served with the Indian Lamb Kurma and it was a marriage in heaven! You can also serve this with any other Roast dish.


  • 2 shallots, finely chopped
  • 1 clove of garlic, minced
  • 3 green cardamon pods
  • 2 tablespoon of butter/ghee
  • 3 cups of fresh mushrooms, sliced
  • 1 cup of basmati rice
  • 1 teaspoon of grated fresh root ginger
  • 1 teaspoon of Indian garam masala
  • 1 teaspoon of chicken bouillon powder
  • 2 cups of water
  • A handful of chopped coriander leaves
  • Dash of pepper
  • A handful of toasted cashew nuts (optional)


  1. Heat 1 tablespoon of oil in a pot and fry the shallots, garlic and cardamom pod over medium heat for 3 minutes.
  2. Add the butter. When it has melted, add the mushrooms and stir fry till they soften.
  3. Add the rice, ginger and garam masala. Stir fry over low heat for 2-3 minutes, then stir in the chicken bouillon powder and the water. Bring to boil then cover tightly.
  4. Simmer the rice on very low heat for 10 minutes or longer till the rice is cooked or all water is absorbed.
  5. Remove the rice from the heat. Leave to stand, covered for 5 minutes. Toss in the chopped coriander and fork in through the rice.
  6. Spoon into a serving bowl, topped with some toasted cashew nuts if you like and enjoy.

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