A pulao is an Indian rice pilaf. Honestly, this dish could be a meal in itself. It’s hearty and delicious; a perfect vegetarian dish.
Mushroom and Peas Pulao
2 cups brown or basmati rice, cooked
1/2 cup chicken or vegetable broth
8-10 oz. mushrooms, any kind (I used baby bella crimini)
1 cup fresh or frozen peas
small onion, diced
3-4 garlic cloves, sliced thin or minced
1 green chili, minced (I used jalapeno)1/4 tsp ginger
1/2 tsp cardamom (or 1/2 & 1/2 nutmeg-cinnamon)
1/4 tsp cloves
1/2 tsp chili powder, or to taste
juice from 1/2 a lime (about 1 T)
1/4 cup fresh cilantro, chopped
salt & pepper to taste
1. Cook your rice according to package directions. I always prefer to cook rice with chicken broth over water. It adds flavor and a little protein.
2. While the rice is cooking you can get the onions, garlic and jalapeno going in the skillet in 1 T of EVOO over medium heat. While that’s happening you can wash and cut your mushrooms into quarters, or smaller pieces if you prefer.
3. Time to get those spices in the skillet (ginger, cardamom, cloves & chili pepper). Make sure the heat isn’t too high. You want to release all those flavors without burning up your skillet. What you end up with is like a paste so put it your broth now and whisk.
4. Add the mushrooms and peas (if frozen. If fresh, wait until mushrooms are almost done). You’ll see quite a bit of moisture come out of them. Cook it all down slowly and combine everything well.
5. Combine with cooked rice and stir in lime juice, fresh cilantro, and salt & pepper.