Kashmiri Pulao – Rice with mushrooms and vegetables

kashmiripulao-9050-2This 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.

kashmiripulao-9046I 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 Saffron
Whole Spices

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Kashmiri Pulao with Mushrooms and Cauliflower

  • Servings: 2
  • Difficulty: easy
  • Print

a flavorful pulao with fragrant spices and vegetables

Credit: https://foodforthesoul00.com/ 

Ingredients

                                                                                     

  • 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
  • /recipe-ingredients]

Directions

  • 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.

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Also linking up at Suacy Saturdays

33 thoughts on “Kashmiri Pulao – Rice with mushrooms and vegetables”

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  14. What a lovely pulao Zeba……I don’t believe I’ve ever tried the Kashmiri variety though, I’ll definitely have to bookmark this one. I’m sure the mushrooms and other vegetables gave it a ton more extra flavor too, and love nuts in a pulao too. Nicely done Zeba.

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  15. This dish looks super tasty, I love the idea of adding raisins and nuts to a savoury dish! Also, thank you for nominating my leek and potato dumpling stew to be featured at Fiesta Friday and the lovely writeup too:)

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  16. Absolutely gorgeous! I love the list of ingredients. It sounds packed with incredible flavors. I never would have thought to use shiitake mushrooms for pulao, but it must be a wonderful addition!

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