Wild Mushroom Kashmiri Pulao with Royal® Chef’s Secret™ Extra Long Basmati Rice
45 Minutes
Indian / Indian Fusion
Make dinner feel like a celebration! This fragrant, restaurant-style pulao pairs golden wild mushrooms, sweet peas, and crisp asparagus with Royal® Chef’s Secret™ Extra Long Basmati Rice, cooked in whole spices, fennel, and dry ginger. Finished with crispy birista onions, toasted pine nuts, and a drizzle of truffle oil, and served with a cooling pink peppercorn raita, it’s a flavorful, festive dish that looks as special as it tastes!
Ingredients
Wild mushroom Kashmiri pulao
- 1½ cups Royal® Chef’s Secret™ Extra Long Basmati Rice, washed and soaked for 10 minutes
- 2 cups mushrooms, mixed shiitake, oyster, cremini, and button mushrooms, cleaned and sliced
- ½ cup peas
- ½ cup asparagus, cut into 1 cm pieces and lightly blanched
- ⅔ cup onions, finely chopped
- 2 tsp green chilies and ginger, finely minced
- 1 tsp garlic, finely minced, optional
- ¼ cup yogurt, beaten
- 1 tbsp butter, for sautéing mushrooms
- 1 tbsp ghee, for the pulao
- 3 cups hot water, as required
- Salt, to taste
- 1½ tsp fennel seeds (saunf), coarsely crushed
- ½ tsp dry ginger powder (sonth)
- 1 tsp garam masala
Whole spices
- 1 tsp shah jeera (cumin seeds)
- 6-7 black peppercorns
- 2 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 small cinnamon stick
- 1 bay leaf
- 1 star anise
Garnish
- Crispy birista onions
- 2 tbsp toasted pine nuts
- Fresh chives, finely chopped
- Red chilies, finely chopped
- Truffle oil, for drizzling
- Truffle dust, for finishing (optional)
Pink peppercorn raita
- 1 cup thick yogurt, whisked
- ½ cup pink radish, grated
- ½ to 1 tsp pink peppercorns, lightly crushed, adjust to taste
- Salt, to taste
- Pinch of sugar
Preparation
- Wash the basmati rice until the water runs mostly clear. Soak for 10 minutes, then drain and keep aside.
- Heat butter in a wide pan over high heat. Add the mixed mushrooms and sauté until golden and their moisture has evaporated, about 5 minutes. Make sure not to overcook the mushrooms, as they should retain their texture.
- Add the green peas and lightly blanched asparagus. Toss everything together on high heat for another 1–2 minutes, making sure the asparagus retains its vibrant green color and slight crunch. Switch off the heat and keep aside.
- In a heavy-bottomed pan, heat ghee and add all the whole spices. Let the spices release their aroma.
- Add finely chopped onions, followed by ginger and green chilies. Add garlic if using. Sauté over medium heat until the onions turn nicely golden.
- Lower the heat slightly and add the beaten yogurt, stirring continuously. Add coarsely crushed fennel seeds, dry ginger powder, and salt. Continue sautéing until the masala comes together and the ghee begins to separate.
- Add the drained basmati rice and gently fold it into the masala without breaking the grains. Pour in hot water as required, adjust the salt, and cover. Cook over medium-low heat until the rice is about 80% done.
- Add the sautéed mushrooms, peas, and asparagus, followed by garam masala. Fold gently, cover again, and let the rice finish cooking until fluffy and fragrant. Switch off the heat and let it rest, covered, for 5 minutes.
- Transfer the pulao to a serving dish. Garnish with crispy birista onions, toasted pine nuts, finely chopped chives, and red chilies. Finish with a drizzle of truffle oil and a little truffle dust, if using.
- Sprinkle a little salt over the grated pink radish and microwave for 20–30 seconds to soften slightly. Let it cool, then gently squeeze out the excess moisture.
- Whisk the thick yogurt until smooth. Add the grated radish, lightly crushed pink peppercorns, a touch of sugar, and salt to taste. Mix everything together until well combined.
- Serve the Wild Mushroom Kashmiri Pulao with refreshing Pink Peppercorn Raita.
