Mushrooms Pulao_Baketitude

Chicken Dum Biryani_Baketitude
Vegan Meringue Kisses Baketitude

Morels or guchchee are probably the most rarely found mushrooms after truffles. And are equally sought after. And equally expensive. At the last count a kilogram of morels cost almost 30,000 INR. And that is pretty expensive for a plate full of mushroom rice.

So we tried this box of chanterelle mushrooms. The first thing one wants to use these in, is in pasta. But none of us wanted to eat a creamy , calories laden, saucy pasta. 

So the next option was rice. We followed the same procedure as we do for morels or guchchee and made the most amazing pulao. A few special additions elevated the pulao to a persian pilaf. 

So if you ever go mushroom foraging and find chanterelle mushrooms or come  across dehydrated chanterelle mushrooms, try this pulao.

Alternatively , use regular button mushrooms. But of course, the earthiness, meatiness and mushrooms-ness will be missing.

You can thank me later. 

For the 

Mushrooms Pulao_Baketitude

You need

2 cups premium Basmati rice

1/2 cup dehydrated chanterelle mushrooms ( I got mine from urban platter)

1 large onion thinly sliced

1 tbsp Desi ghee or olive oil

1 tsp Shahi zeera or cumin seeds

3-4 tbsp shelled Pistachio , slivered almond

1 tsp rose buds or dried rose petals. 

Whole spices-bay leaf, few green cardamom, small piece cinnamon, few peppee corns, cloves 

Salt to taste

Place the mushrooms in a bowl and pour hot water over. Set aside for 10 minutes. 

Wash the rice till the water runs clear. Cover the rice with cold water and let sit for some time. 

In the meanwhile, remove the mushrooms with a slotted spoon. Drain the water. Rinse the mushrooms anfew times with cold water. 

Snip the mushrooms into 1 inch pieces and set aside. I didn’t cut the mushrooms, sweet child objected to the size. So small size makes sense. 

Place a wide saucepan on medium heat and add to it the ghee or the olive oil. 

Add the spices-bay allow them to pop. Add the onion and sauté on a low flame.

Saute till transparent till lightly gold. Add the mushrooms and lightly fry till the aroma starts emanating . Add the salt and stir.

Add 3-4 dried rose buds at this moment. Optional of course. You can add them at the end too. These flowers do the job of rose water. 

Add the drained rice and fry a bit. Now add a little less than double of water. 

I had soaked 1 ½ cups of rice. To that I added 2 ¾ cup water. Allow the water to come to a boil. Stir once, cover and reduce the heat to a summer.

In about 12-13 minutes, turn off the flame and allow to rest at least 10 minutes.Remove the lid and fluff up the rice a bit . 

Dry roast the nuts till well crisp. 

Dish out the rice on a service platter and sprinkle over the toasted nuts . 

Serve with a little yogurt and a chopped salad. 

Enjoy this fragrant pulao. The nuts give an amazing textural contrast to the rice. The rice carries the aromas of the mushrooms and is light and aromatic. And when you bite into the mushroom, meaty, earthy and aromatic,these justify the price. By the time you’ve gone through the bowl…you know why people go through the entire exercise. 

Make sure you use the best basmati you can find for this. 

Don’t use too much mushrooms. Only a handful will do. 

But make this you must. 

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Chicken Dum Biryani_Baketitude
Vegan Meringue Kisses Baketitude

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