This medley of rice and vegetables is inspired by the Kashmiri Pulao that uses morel mushrooms. I did not have the wild expensive mushrooms so used the dried shiitake I hand in my pantry. Soaked in warm water for about 20 mins brings out the earthiness and the umami flavors. Don’t discard the golden liquid from the mushrooms, it adds immense flavor.
I also used cauliflower in this recipe…cut in florets and pan fried with a touch of sea salt.
The basic Kashmiri pulao recipes packs a punch with whole spices…I have used cinnamon, cloves, cardamom, whole pepper, dried ginger and bay leaves.
Saffron is my favorite and it had been used blooming in warm water.
I have also added soaked almond, walnuts and raisins…feel free to experiment.
Once again I am honored to be c0-hosting and feasting with such amazing and talented virtual friends at Fiesta Friday. Our host Angie has done such a wonderful job providing us with this forum and inviting us to a global table. I am also honored to be co-hosting alongside Jhuls and am a big fan :), do check out her blog if you have not already.
Kashmiri Pulao with Mushrooms and Cauliflower
a flavorful pulao with fragrant spices and vegetables
- 10 pieces dried shitake mushrooms
- 2 cups of cauliflower bites (about 1 inch pieces)
- 2 cups of basmati rice washed and soaked for 10 mins
- 2 tablespoon ghee or butter
- 1 onions chopped
- 1 bay leaf
- 4-5 black cardamoms
- 5-6 green cardamoms
- 5-8 whole peppercorns
- 2 small sticks of cinnamon
- 1 tea spoon cumin seeds
- 1 tsp ginger powder
- 5-6 cloves
- 1 pinch saffron
- 2 1/2 cup water ( including the mushroom broth)
- Grapeseed oil for frying the vegetables
- 1/2 Almonds, walnuts and raisins soaked for 30 mins and chopped
- Lemon juice
- Salt to taste
- Soak the mushrooms in 1 cup warm water for 30 minutes. Strain the water and slice the mushrooms. Save the water to cook the rice.
- Soak the saffron in a tablespoon of warm water
- Dice the cauliflower and pan fry in oil until just brown
- Drain, slice and Fry the mushrooms and set aside
- In a heavy bottomed pan, add ghee and chopped onion, sauté until translucent.
- Add bay leaf, cardamoms, cinnamon, cloves, black pepper and cumin seeds. Let it splutter.
- Now add the soaked rice and vegetables.
- Add the ginger powder.
- Add water (including the mushroom water) to cover the rice plus 1/2 inch.
- Salt to taste
- Squeeze 4-5 drops of lemon juice in the mixture and let it cook on low/medium heat for 20 minutes until the rice is done.
- Using 2 tablespoon of ghee, fry the nuts and raisins until just toasted and add to the rice when serving.
- Serve with a side of mint raita
Beautifully fragrant and delicious.
Also linking up at Suacy Saturdays