This pilaf can stand on its own and also makes a phenomenal side dish for grilled or roasted meats. Replacing water with stock gives the pilaf a lovely meatiness.
makes ~3.5 cups
1 ½ cups basmati rice
4 Tbsp ghee (or oil)
1 Tbsp cumin seeds
1 Tbsp garlic purée
2 cups (220 g) onion, minced
4 cups (200 g) chopped mushrooms, assorted
½ cup raisins or currants
2 large cinnamon sticks
1 cup walnuts, toasted and chopped
2 ½ cups water (or stock)
1 Tbsp chili powder
1 Tbsp salt
2 cups green peas, frozen, thawed
2 Tbsp cilantro, chopped
- Rinse the rice 3-4 times in running water then soak it for 30 minutes to an hour.
- Heat the ghee and pop the cumin seeds. Add the garlic and sauté for a few seconds.
- Then add the minced onion. Cook at medium until onion is dark brown in color, stirring often.
- Add the mushrooms, raisins, cinnamon sticks and walnuts and cook for another 2-3 minutes.
- Add the drained rice. Stir to coat the rice evenly with the ghee. Add the water, chili powder, and salt. Bring to a boil, cover and simmer for 12-15 minutes.
- When most of the water has been absorbed, turn the heat off and immediately add the green peas. Let the pilaf rest for 10-12 minutes. Garnish with chopped cilantro.
ideas / variations
- Add 1 lb of cut up chicken thigh with the minced onions to make chicken mushroom pilaf.
- Replace walnuts with pine nuts and currants with chopped dates or apricots.
- If using dried specialty mushrooms, soak them in water and use as above, however you will need 2 cups.