Mushroom pilau
Mushroom pilau - Meera Sodha’s recipe which I added egg and yoghurt to to increase the protein.
Ingredients -
2
red onion(s)
(thinly sliced
)
25
g fresh dill
6
cloves
garlic
(thinly sliced
)
1.5
tsp garam masala
1
tsp cinnamon
0.5
tsp chilli powder
2
tsp cumin seeds
300
g basmati rice
0.5
tsp black pepper
30
g unsalted butter
2
lemon(s)
250
g wild mushrooms
(sliced
)
250
g chestnut mushrooms
(thickly sliced
)
1
tsp fennel seeds
600
ml vegetable stock
Instructions
1
Wash the rice around 3 times and then leave to soak in cold water.
2
Use the butter and a bit of oil to fry the mushrooms in batches until they are golden. Try not to overcrowd the pan as they will just steam and not go crispy. Use around 10g of butter per batch.
3
Heat some oil in a wide based pan with a lid (can be a cast iron pot too) and fry the cumin and fennel seeds along with the cinnamon. After a minute add the red onions and saute for 15 minutes until they're caramelised.
4
Add the garlic and the rest of the powdered spices (garam masala, chilli powder/flakes, black pepper) and 1.5 tsp of salt. Cook for another minute before draining the rice and adding to the same pan. Stir the rice with the spice and onion mixture and then add the vegetable stock.
5
Once the stock has been brought to a boil turn the heat down low and put the lid on the pan. Cook for 20 minutes.
6
After 20 mins is up, turn the rice off the heat and add the mushrooms back to the pan. Fluff the rice and stir in the mushrooms carefully along with some of the fresh dill. Then put the lid on and leave for another 10 mins.
7
Finally, squeeze the juice of one lemon and stir through the rice before serving with yoghurt, soft boiled egg, a slice of lemon and additional fresh dill on top.
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