Chettinad Mushroom Pulao
A fragrant South Indian rice dish where tender mushrooms are simmered with basmati rice and aromatic Chettinad spices in creamy coconut milk.
Equipment
Ingredients
Main Ingredients
mushrooms (sliced)
300 g
basmati rice (soaked)
250 g
onion (sliced)
2 piece
tomato (chopped)
2 piece
garlic (minced)
4 clove
ginger (minced)
2 tsp
green chili (slit)
2 piece
cilantro (chopped)
0.25 cup
mint (chopped)
0.25 cup
coconut milk
400 ml
vegetable oil
3 tbsp
salt
1.5 tsp
black pepper
0.5 tsp
Chettinad Spices
fennel seeds
1 tsp
cumin seeds
1 tsp
coriander seeds
1 tsp
cinnamon stick
1 piece
cloves
4 piece
cardamom pods
4 piece
bay leaf
1 piece
turmeric powder
0.5 tsp
chili powder
1 tsp
Instructions
Prepare the rice
Wash and soak basmati rice for 20 minutes.
Prepare the mushrooms
Clean and slice the mushrooms.
Prepare aromatics
Slice onions, chop tomatoes, mince garlic and ginger, slit green chilies.
Heat oil and temper spices
Heat oil in a pot and add whole spices: cinnamon, cloves, cardamom, bay leaf, fennel, cumin, and coriander seeds.
Sauté onions
Add sliced onions and sauté until golden brown.
Add garlic, ginger and chilies
Add minced garlic, ginger, and slit green chilies. Sauté for 1 minute.
Add tomatoes and powdered spices
Add chopped tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften.
Cook the mushrooms
Add sliced mushrooms and cook until they release water and shrink.
Add rice and coconut milk
Drain soaked rice and add to pot. Pour coconut milk and add black pepper. Mix gently.
Cook the pulao
Bring to a boil, then reduce heat to low, cover and cook for 15 minutes until rice is tender.
Rest and garnish
Turn off heat, let rest 5 minutes. Fluff rice, garnish with chopped cilantro and mint.
Original recipe
Storage
Store in airtight container. Add a splash of water when reheating to restore moisture.
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