Mushroom and chickpea pulao

Mushroom and chickpea pulao

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

There is almost less rice in this dish – another Mughal favourite – than there are other goodies. The Mughals loved their dried fruit and nuts and missed them terribly until they succeeded in growing them in India. Of course, green chillies, cashew nuts and tomatoes were probably added to this recipe later by an inventive cook. This wonderful combination is a dish in itself. Serve this pulao with a Raita and eggplant chutney.

Ingredients

Quantity Ingredient
60g Ghee
or 60ml vegetable or canola oil
2 green chillies
1 teaspoon whole mace
7 cloves
7 green cardamom pods
1 teaspoon black cumin seeds
1 small onion, sliced
200g basmati rice or other long-grain rice, washed and drained
4 large mushrooms, cleaned and diced
1 large tomato, diced
60g plain yoghurt
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
100g dried chickpeas, cooked
or 160g canned chickpeas, rinsed and drained, (see note)
1/2-1 teaspoon salt, or to taste
1 tablespoon Saffron infusion
raw almonds, to garnish
unsalted roasted cashew nuts, to garnish
sultanas, to garnish

Method

  1. Heat the ghee or oil in a shallow heavy-based saucepan over a medium heat. Stir in the chillies, mace, cloves, cardamom pods and black cumin seeds and cook for 5 seconds. Immediately add the onion and sauté, stirring occasionally, for about 5 minutes, or until golden brown.
  2. Add the rice and stir until each grain is coated with the mixture. Add the mushroom, tomato, yoghurt, coriander and mint and stir to mix through.
  3. Stir in 375 ml boiling water, the chickpeas and salt. Cover and cook over a high heat until it comes to a boil. Reduce the heat to as low as possible and simmer gently for about 20 minutes, or until most of the water is absorbed and the rice is almost cooked.
  4. Pour in the saffron infusion and stir through, then cover and continue cooking for a further 15 minutes, until all the liquid is absorbed and the vegetables are tender.
  5. Garnish with the almonds, cashew nuts, pistachio nuts and sultanas, and serve.

Note:

  • To cook the chickpeas, soak overnight in a large bowl of water. Drain, then put in a large saucepan with plenty of fresh water. Cover, bring to a boil, then reduce the heat to medium and cook for 1–2 hours, until tender. Skim off the residue as it rises to the surface during the cooking process. When cooked, drain the chickpeas and use according to the recipe. Alternatively, you can use canned chickpeas in this recipe. Rinse well in cold water and drain before adding them to the rice.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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