The lovely aroma of mushrooms frying in garlic tempered butter is unique and ambrosial.JWith spring onion (scallion) and whole spices giving this pilaf added fragrance,the need of a few pantry staples and the short span of cooking required...this dish is capable of brightening up meal time any day.Try this pilaf out for a relaxing lunch/dinner and savor layers of delicious flavors in each spoonful....Enjoy!!!J
Serves : 4-6 (as a side dish)
Ingredients Required :
⁕1 cup white Basmati rice (long grained) rinse cleaned,soaked in water for 10 minutes and water drained
⁕1/2 cup Spring onion (scallion) cleaned and chopped (use the green,leafy part only)
⁕10-12 medium sized button mushrooms cleaned and quartered
⁕2-3 tablespoons fresh green pea pods (thawed if frozen)
⁕Garlic peeled,cleaned and finely chopped- 1/2 tablespoon
⁕1/2 teaspoon crushed whole black peppercorns (kali mirch)
⁕1-inch stick cinnamon (dalchini)
⁕4 plump cloves (laung)
⁕1/2 teaspoon cumin seeds (sabut jeera)
⁕2+1 tablespoons ghee (clarified butter;at room temperature...use heaped spoonfuls)
⁕1+1/2 cups of water
⁕Salt to taste
We used a pressure cooker for making this pilaf.Heat 2 tablespoons ghee in cooker pot.When it melts...add cumin seeds and let crackle.
Next add cinnamon stick,cloves give a stir and turn heat to medium.Then add crushed pepper corns...give a stir and add chopped garlic thereafter...stir and cook for a few seconds till garlic gives off a wonderful aroma and turns a shade darker(take care not to over brown it).
Next add green peas,quartered mushrooms..give a stir to coat them well with spices.Cook for a minute stirring occasionally till flavors blend and mushrooms shrink slightly.
Next add soaked Basmati rice(all water drained),chopped spring onion greens.Gently toss to coat rice with ghee and spices.Add water immediately,season with salt.Pressure cook over high heat for 2 whistles.Turn off thereafter and remove pot from heat.
When pressure releases automatically and completely...remove weight and let cooked pilaf sit inside pot for another 15 minutes.Then open lid,add remaining 1 tablespoon ghee to cooked rice and gently fluff pilaf with a fork being careful to keep the cooked grains intact.Remove whole cinnamon,cloves and serve immediately.
A From The Blogger’s Keyboard
ü Soak rice for not more than ten minutes.Drain out all water before adding it to pot.
ü Spices are given a stir to help release their aroma into ghee.
ü Use the freshest,firm button mushrooms for the best tasting rice.
ü While frying chopped garlic in ghee…care must be taken not to over cook/burn it.It gets further cooked during proceeding steps.
ü Mushrooms release moisture into cooked pilaf.So,take care not to use more water than mentioned.
ü Correct soaking time and right amount of water result in a pilaf with bloomed grains of rice…not sticking to each other.
ü Follow pressure cooking instructions for a delicious rice…let cooked pilaf sit for 15 minutes before you try fluffing it up.
ü Adding a tablespoon of ghee before fluffing rice grains ensures a delicious fragrance in the pilaf.It prevents rice grains from clinging to each other.
ü Be very gentle while fluffing rice with a fork….this way the grains don’t get deformed.
Happy Cooking & Have A Beautiful Day!!! J
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