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Mushroom Pulao

If you have a penchant for rice cooked with aromatics and whole spices, I’m sure you’ll love this. If you’re an avid mushroom enthusiast, even better! This pulao gets its character from the soft and chewy cremini mushrooms, peas, and sweet fried raisins.
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Prep Time 30 mins
Cook Time 35 mins

Ingredients
  

  • 1 cup white basmati rice
  • 7-8 strands of saffron
  • 2 tbsp oat milk or another unsweetened non-dairy milk
  • 2 tbsp avocado oil or another neutral oil
  • 1 tsp cumin seeds
  • 2 green cardamom pods
  • 4-5 cloves
  • 5 black peppercorns
  • 1-inch piece of cinnamon
  • 2 bay leaves
  • ½ red onion, sliced
  • 1-inch ginger, minced
  • 2 garlic cloves, minced
  • 2 green chilis, minced
  • 1 tomato, diced
  • 1 tsp salt
  • ½ tsp red chili powder
  • 5 medium cremini/baby bella mushrooms, cut into ½-inch thick pieces
  • ½ cup frozen peas, thawed
  • 2 cups water
  • ¼ cup raisins
  • 1 tbsp vegan butter

Instructions
 

  • To prepare the rice: Soak rice in cold water for 20-30 minutes to reduce the cooking time. Simultaneously, soak saffron in oat milk. Set aside. 
  • Heat a medium pot over medium heat and add oil. When oil is hot, add all the whole spices: cumin seeds, cardamom, cloves, peppercorns, cinnamon, and bay leaves. Stir for a couple of minutes. 
  • Add onions. Cook for about 6-7 minutes, slightly past the point when the onions start turning translucent. Add ginger, garlic, and green chilis. Stir frequently for a few minutes. 
  • Add red chili powder, salt, and tomatoes. Cook until the tomato juices mostly evaporate, which should take about 4-5 minutes. 
  • Add mushrooms and peas. Stir until mushrooms are almost cooked. 
  • Drain rice and add it in. Stir with just the rice for a minute or two. Add water. Increase heat to medium-high until it starts to bubble at the surface. Reduce to medium-low, cover, and cook for about 15 minutes. Add saffron about halfway through cooking time.
  • After it is done cooking, let it sit covered but off of the heat for 10 minutes. 
  • Before serving, fry raisins: Add vegan butter to a small pan over medium heat. Once the butter has melted, add raisins and stir occasionally for about 5 minutes. 
  • Serve the pulao with raisins, cilantro, and unsweetened yogurt of choice.