A Flavorful Twist to Classic Pulav
Ingredients
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1 cup basmati rice & 2 cups water
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200 grams mushrooms
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1 large onion & bay leaf
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1-2 green chilies, slit
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1-inch ginger & cinnamon stick
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3-4 garlic cloves, minced
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2 tablespoons ghee or vegetable oil
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4-5 whole black peppercorns & cloves
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2-3 green cardamom pods
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1 teaspoon cumin seeds & garam masala
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1/2 teaspoon turmeric powder & red chili powder
Preparation
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Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes. This step will help to achieve fluffy and separate grains of rice.
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In a large, heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat.
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Add the cumin seeds, bay leaf, black peppercorns, cloves, green cardamom, and cinnamon stick. Sauté for a minute or until the spices release their aroma.
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Add the sliced onions and sauté until they turn golden brown.
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Stir in the chopped ginger and minced garlic, and cook for another minute.
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Add the sliced mushrooms to the pot. Sauté the mushrooms until they release their moisture and turn slightly golden brown. This should take about 5-7 minutes.
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Drain the soaked rice and add it to the pot. Gently stir the rice with the mushrooms and spices, coating each grain with the flavors.
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Add turmeric powder, garam masala, red chili powder (if using), and salt to the rice and mushrooms. Mix well.
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Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook until it's fully done and the water is absorbed. This should take about 15-20 minutes on the stovetop and 5 minutes after the first whistle if using a pressure cooker.